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Rye breads is a traditional Eastern European loaf of bread recipe. It's still popular across Russia, Germany and the Baltic states. This was generally due to the fact that rye grains were easy to increase in bitter climates and not just grew well on farms but in the outrageous as well.For this recipe we will check out a rye loaf of bread made with 100% rye flour. This was the traditional recipe used across Eastern European countries because of the fact that rye lawn was hardy and easy to expand 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 expand and raise a loaf of breads. The effect is that you will conclude with a very heavy and thick loaf of loaf of bread. It will still have an outstanding 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 find in loaf of bread flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be made in your bakery machine using the complete wheat setting. If you have a 100% whole wheat setting that's better still. It has a great flavour and works effectively as a foundation for an appetizer or canape and should be sliced skinny.One extreme care is that might be this recipe does not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will have to lift the lid during the early on kneading process and push the rye dough for the kneading paddle from time to time to form the dough ball. Stay 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 the hands and drop it back to the bread skillet.