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Rye breads is a normal Eastern European bread formula. It's still popular across Russia, Germany and the Baltic state governments. This was essentially because of the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the wild as well.For this formula we're going to look at a rye loaf of bread made with 100% rye flour. This was the traditional menu used across Eastern Europe due to the fact that rye lawn was hardy and easy to expand in bitter weather, and often grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause candida to expand and raise a loaf of bread. The result is that you'll finish up with an extremely heavy and thick loaf of loaf of bread. It will still have a fantastic taste but you shouldn't be 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 lacks the same amount of gluten that you discover in bread 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 grains setting that's even better. It has a great taste and works effectively as a basis for an appetizer or canape and should be sliced slim.One extreme caution is that you will find this recipe does not coalesce into a dough ball in your bread machine like other breads made out of more traditional flours. You will need to lift the lid during the early on kneading process and push the rye dough towards kneading paddle every once in awhile to create the dough ball. Stick with it throughout the kneading process. If need be, removed the dough ball from the pan and form it into a dough ball with your hands and drop it back to the bread pan.