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Rye loaf of bread is a normal Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic claims. This was basically because of the fact that rye grains were easy to expand in bitter climates and not only grew well on farms but in the outdoors as well.For this recipe we will take a look at a rye breads made out of 100% rye flour. This was the traditional recipe used across Eastern European countries because of 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 does not have quite a lot of gluten which cause fungus to develop and raise a loaf of bread. The result is that you'll finish up with an extremely heavy and dense loaf of bread. It'll still have a fantastic taste but avoid being disappointed if the loaf does not rise and is very dense. It's also advisable to know that rye flour is not gluten free, it simply does not have the same amount of gluten that you will find in breads flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be produced 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 groundwork for an appetizer or canape and should be sliced slender.One extreme care is that might be 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 lid during the early on kneading process and motivate the rye dough towards 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.