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Rye bread is a normal Eastern European bread menu. It's still popular across Russia, Germany and the Baltic says. This was essentially because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms but in the wild as well.For this menu we're going to look at a rye bread made with 100% rye flour. This was the traditional recipe used across Eastern Europe because of the fact that rye lawn was hardy and easy to increase in bitter weather, and often grew in the open.You should know that rye flour lacks significant amounts of gluten which cause candida to grow and raise a loaf of loaf of bread. The effect is that you will wrap up with an extremely heavy and thick loaf of loaf of bread. It will still have an excellent taste but you shouldn'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 discover in bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your breads machine using the complete wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavor and works really well as a foundation for an appetizer or canape and really should be sliced skinny.One extreme care is that you will find this recipe does not coalesce into a dough ball in your breads machine like other breads made out of more traditional flours. You will need to lift the cover during the early kneading process and drive the rye dough for the kneading paddle from time to time to create the dough ball. Stick 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 to the bread skillet.