Rye bakery is a normal Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic areas. This was essentially due to 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 recipe we will check out a rye loaf of bread made with 100% rye flour. This is the traditional recipe used across Eastern Europe because of the fact that rye lawn was hardy and easy to expand in bitter weather, and often grew in the wild.You should know that rye flour does not have significant amounts of gluten which cause fungus to grow and raise a loaf of bakery. The effect is that you'll end up with an extremely heavy and thick loaf of bakery. It will still have a great taste but don't be disappointed if the loaf does not rise and is also very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you get in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be produced in your breads machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavour and works really well as a basis for an appetizer or canape and should be sliced skinny.One caution is that might be this recipe does not coalesce into a dough ball in your loaf of bread machine like other breads made out of more traditional flours. You will need to lift the lid during the early kneading process and press the rye dough on the kneading paddle every once in awhile to form 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.Bread Machine BigOven
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