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Rye loaf of bread is a normal Eastern European loaf of bread menu. It's still popular across Russia, Germany and the Baltic says. This was mainly due to the fact that rye grains were easy to develop in bitter climates and not only grew well on farms but in the crazy as well.For this formula we're going to check out a rye bread made out of 100% rye flour. This was the traditional menu used across Eastern Europe due to the fact that rye turf was hardy and easy to increase in bitter weather, and frequently grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause yeast to grow and raise a loaf of breads. The effect is that you will end up with a very heavy and thick loaf of loaf of bread. It will still have a great taste but don't be disappointed if the loaf will not rise which 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 bakery flour, all-purpose flour, and wheat flour.This rye bakery recipe can be produced in your breads machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great taste and works effectively as a basis for an appetizer or canape and should be sliced slim.One extreme care 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 need to lift the lid during the early kneading process and motivate the rye dough towards kneading paddle every once in awhile to form the dough ball. Stick with it throughout the kneading process. If you need to, removed the dough ball from the pan and form it into a dough ball with your hands and drop it back into the bread skillet.