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Rye breads is a traditional Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic claims. 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 crazy as well.For this formula we're going to take a look at a rye bread made out of 100% rye flour. This was the traditional formula used across Eastern European countries due to the fact that rye turf was hardy and easy to develop in bitter weather, and frequently grew in the open.You have to know that rye flour lacks quite a lot of gluten which cause yeast to develop and raise a loaf of breads. The result is that you will end up with a very heavy and dense loaf of loaf of bread. It will still have a fantastic taste but avoid being disappointed if the loaf will not rise and is also 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 discover in bread flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be made in your breads machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great flavour and works effectively as a basis for an appetizer or canape and should be sliced thin.One caution is that might be this recipe will not coalesce into a dough ball in your bakery machine like other breads made out of more traditional flours. You will need to lift the cover during the early on kneading process and motivate the rye dough towards kneading paddle every once in awhile to create the dough ball. Stay with it throughout the kneading process. If you need to, removed the dough ball from the skillet and form it into a dough ball with your hands and drop it back into the bread pan.