Rye bakery is a traditional Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic expresses. This was basically because of the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the crazy as well.For this formula we will look at a rye bread made with 100% rye flour. This is the traditional recipe used across Eastern Europe due to the fact that rye lawn was hardy and easy to increase in bitter weather, and frequently grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause fungus to increase and raise a loaf of loaf of bread. The result is that you will conclude with a very heavy and dense loaf of bread. It will still have a fantastic taste but don't be disappointed if the loaf does not rise and it is very dense. You should also know that rye flour is not gluten free, it simply does not have the same amount of gluten that you find in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be produced in your breads machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavor and works really well as a groundwork for an appetizer or canape and should be sliced skinny.One extreme caution is that you will find this recipe will not coalesce into a dough ball in your bread machine like other breads made out of more traditional flours. You will have to lift the lid during the early kneading process and motivate the rye dough into the kneading paddle from time to time to create the dough ball. Stay with it throughout the kneading process. If need be, removed the dough ball from the skillet and form it into a dough ball with your hands and drop it back to the bread pan.