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Rye bakery is a normal Eastern European breads recipe. It's still popular across Russia, Germany and the Baltic areas. This was typically due to the fact that rye grains were easy to expand in bitter climates and not only grew well on farms however in the untamed as well.For this formula we're going to 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 grass was hardy and easy to expand in bitter weather, and often grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause fungus to expand and raise a loaf of bakery. The result is that you will conclude with an extremely heavy and dense loaf of loaf of bread. It'll still have an outstanding taste but don't be disappointed if the loaf does not rise and 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 loaf of bread flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be made in your bread machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great taste and works effectively as a basis for an appetizer or canape and really should be sliced slender.One extreme caution is that you will find this recipe does not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will have to lift the lid during the early on kneading process and motivate the rye dough towards kneading paddle from time to time 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 to the bread skillet.