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Rye breads is a traditional Eastern European breads menu. It's still popular across Russia, Germany and the Baltic states. This was basically due to the fact that rye grains were easy to expand in bitter climates and not just grew well on farms however in the outdoors as well.For this menu we will take a look at a rye loaf of bread made with 100% rye flour. This is the traditional recipe used across Eastern European countries due to the fact that rye grass was hardy and easy to grow in bitter weather, and often grew in the open.You should know that rye flour does not have quite a lot of gluten which cause yeast to grow and raise a loaf of breads. The effect is that you'll conclude with a very heavy and dense loaf of bakery. 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 will find in bakery flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be made in your breads machine using the complete wheat setting. When you have a 100% whole wheat setting that's better still. It has a great flavor and works effectively as a basis for an appetizer or canape and really should be sliced thin.One extreme caution is that you will find 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 have to lift the lid during the early on kneading process and press the rye dough for 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 into the bread skillet.