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Rye loaf of bread is a normal Eastern European bread formula. It's still popular across Russia, Germany and the Baltic expresses. This was mainly because of the fact that rye grains were easy to increase in bitter climates and not just grew well on farms but in the untamed as well.For this formula we're going to look at a rye breads made with 100% rye flour. This was the traditional recipe used across Eastern European countries due to the fact that rye turf was hardy and easy to expand in bitter weather, and often grew in the open.You have to know that rye flour does not have quite a lot of gluten which cause yeast to grow and raise a loaf of bakery. The effect is that you will wrap up with a very heavy and dense loaf of loaf of bread. It'll still have an excellent taste but avoid being disappointed if the loaf will not rise and is very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you see in loaf of bread flour, all-purpose flour, and wheat flour.This rye bread recipe can be made in your bread machine using the whole wheat setting. If you have a 100% whole wheat setting that's even better. It has a great flavor and works effectively as a base for an appetizer or canape and really should be sliced slim.One caution is that you will find this recipe does not coalesce into a dough ball in your breads machine like other breads made out of more traditional flours. You will need to lift the lid during the early on kneading process and force the rye dough towards kneading paddle from time to time to create the dough ball. Stay with it throughout the kneading process. If you need to, removed the dough ball from the skillet and form it into a dough ball with your hands and drop it back to the bread skillet.