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Rye loaf of bread is a traditional Eastern European breads formula. It's still popular across Russia, Germany and the Baltic areas. This was largely because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms however in the crazy as well.For this recipe we're going to look at a rye loaf of bread made with 100% rye flour. This was the traditional recipe used across Eastern European countries due to the fact that rye grass was hardy and easy to increase in bitter weather, and often grew in the open.You have to know that rye flour does not have significant amounts of gluten which cause fungus to develop and raise a loaf of bread. The result is that you will finish up with an extremely heavy and dense loaf of bread. It'll still have a great taste but you shouldn't be disappointed if the loaf will not rise and is also very dense. It's also advisable to know that rye flour is not gluten free, it simply lacks the same amount of gluten that you will find in bakery flour, all-purpose flour, and wheat flour.This rye bakery recipe can be produced in your breads machine using the complete wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great flavour and works really well as a foundation for an appetizer or canape and should be sliced thin.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 with more traditional flours. You will have to lift the cover during the early kneading process and push the rye dough on 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 the hands and drop it back into the bread skillet.