Type what you have

Ingredients

• ✓ rye flour
• water
• whole-wheat flour
• active dry yeast
• molasses
• cocoa powder
• vegetable oil
• instant coffee granules
• caraway seed
• salt
• all-purpose flour
• water

Instructions

1. 1 Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
2. 2 Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
3. 3 Transfer dough to greased bowl; cover with a warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
5. 5 Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on the prepared baking sheet.
6. 6 Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

By sueb

Ingredients

• ✓ rye flour
• all-purpose flour
• salt
• water
• brown sugar
• active dry yeast
• olive oil
• all-purpose flour

Instructions

1. 1 Combine 2 1/2 cups all-purpose flour, rye flour, and salt in a bowl.
2. 2 Pour 1/2 cup water into a microwave-safe bowl. Microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes.
3. 3 Add yeast mixture to flour mixture.
4. 4 Pour remaining 1 cup water into a microwave-safe bowl. Microwave for 30 seconds. Stir olive oil into warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together.
5. 5 Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in volume, about 1 hour.
6. 6 Punch down dough and transfer to a floured work surface. Roll or shape dough into desired shape.

By Doug

Ingredients

• ✓ rye flour
• water
• bread flour
• water

Instructions

1. 1 In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. Cover with a damp cloth, and set aside at room temperature for 24 hours.
2. 2 Stir well, and discard 1/2 of the rye flour paste. Stir 1/2 cup rye flour and 1/4 cup water into the remainder. Cover with a damp cloth, and set aside at room temperature for 24 hours. Repeat for day three.
3. 3 Some activity should now be noticeable: the starter should be bubbly. Stir well. Measure starter, and transfer to a 1 quart glass jar. Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours.
4. 4 Starter should be very active with lots of bubbles in the batter. Stir well. Measure, and return 1 cup starter to the jar. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.

By Maryellen

Ingredients

• ✓ rye flour
• all-purpose flour
• caraway seed
• salt
• onion powder
• garlic powder
• canola oil
• honey
• water

Instructions

1. 1 Combine rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in canola oil and honey. While stirring with a fork, slowly add water until dough comes together in a ball. Cover and rest for 10 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Divide dough into 4 sections, rolling each piece out on parchment paper to be 1/8-inch thick. Cut into desired shapes then place on a baking sheet. Prick each cracker a few times with a fork.
4. 4 Bake in the preheated oven until the edges are brown and crackers are crisp, 10 to 12 minutes. Move to a cooling rack.

By BigShotsMom

Ingredients

• ✓ rye flour
• beer
• active dry yeast
• white sugar
• salt
• shortening
• egg
• bread flour
• caraway seed
• cornmeal

Instructions

1. 1 Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
2. 2 The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
3. 3 Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
4. 4 Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
5. 5 Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

By Kitty

Ingredients

• ✓ rye flour
• butter
• brown sugar
• corn flour
• decorating sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line two 8-inch cake pans with parchment paper.
2. 2 Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
3. 3 Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
4. 4 Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.

By Jennifer Lee Dahl

Ingredients

• ✓ rye flour
• baking soda
• salt
• buttermilk
• brown sugar
• sugar
• corn syrup
• molasses
• egg
• anise seed
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
2. 2 Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well.
3. 3 Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans. Remove the loaves, and finish cooling on a wire rack.

By Sonoran Sweetheart

Ingredients

• ✓ rye flour
• all-purpose flour
• bread flour
• salt
• water
• olive oil
• active dry yeast
• water
• cornmeal

Instructions

1. 1 Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
2. 2 Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
3. 3 Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
4. 4 Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
5. 5 Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
6. 6 Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.

By LauraF

Ingredients

• ✓ rye flour
• ✓ rye flour
• sourdough starter
• bread flour
• water
• water
• bread flour
• salt
• sugar
• olive oil
• caraway seed
• water
• salt

Instructions

1. 1 The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
2. 2 The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
3. 3 Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well-oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow it to rise in a warm spot until doubled.
4. 4 Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow them to rise until doubled in bulk.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Score the tops of the loaves with a serrated knife. Bake in the preheated oven until the crust turns a deep brown and loaves sound hollow when tapped on the bottom, about 40 minutes.
7. 7 Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from the oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10-minute intervals.

By Jack D

Ingredients

• ✓ rye flour
• active dry yeast
• bread flour
• cornmeal
• white sugar
• thyme
• salt
• water
• carrot
• vegetable oil

Instructions

1. 1 Place the ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic Bread setting, and then press Start.
2. 2 Allow the loaf to cool before slicing.

By Kevin K

Ingredients

• ✓ rye flour
• water
• active dry yeast
• honey
• all-purpose flour
• shortening
• caraway seed
• salt
• whole wheat flour

Instructions

1. 1 Combine warm water, yeast, and honey in a large bowl; stir gently. Place a dry cloth over the bowl and let sit until yeast is dissolved and foamy, about 5 minutes.
2. 2 Add 1 cup all-purpose flour, rye flour, shortening, caraway seeds, and salt. Beat vigorously with a spoon for 2 minutes, or blend with an electric mixer on low speed, scraping the sides and bottom of the bowl often.
3. 3 Stir in whole wheat flour and remaining 3/4 cup all-purpose flour until smooth. Cover and let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes.
4. 4 Stir the batter down, beating about 25 strokes. Place in a greased loaf pan, smoothing out the top with a floured hand. Cover and let rise until dough reaches the top of the pan, about 40 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until top is golden brown, 45 to 50 minutes. Carefully tip loaf out of the pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

By Bren

Ingredients

• ✓ rye flour
• milk
• vegetable oil
• molasses
• bread flour
• cornmeal
• salt
• active dry yeast
• cocoa powder

Instructions

1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
2. 2 Use the Light Crust or Whole Wheat settings. Start the machine.

By Clem Zulinski

Ingredients

• ✓ rye flour
• milk
• yeast
• water
• brown sugar
• shortening
• molasses
• salt
• bread flour

Instructions

1. 1 Scald milk in a small saucepan over medium heat until it begins to bubble, about 3 minutes. Cool to lukewarm.
2. 2 While milk is cooling, dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Transfer milk to the bowl of a stand mixer fitted with the dough attachment. Add brown sugar, melted shortening, molasses, and salt; mix until well combined. Mix in yeast mixture. Gradually mix in rye flour, then bread flour until combined; you may need to mix by hand if your stand mixer isn't large enough.
4. 4 Transfer dough to a greased bowl and turn to coat the surface. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Punch down dough and transfer to a lightly floured board. Knead until dough is elastic and does not stick to the board. Let rest for 5 minutes. Divide into thirds and shape into loaves. Place each loaf in a greased 9x5-inch loaf pan. Cover with a damp towel and let rise in a warm place until doubled in volume, 30 to 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake loaves in the preheated oven until golden brown on top, 35 to 40 minutes.

By Janice Reesman

Ingredients

• ✓ rye flour
• whole wheat flour
• soy flour
• sugar
• baking powder
• salt
• cinnamon
• vanilla extract
• water
• soy milk
• pecan

Instructions

1. 1 In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
2. 2 Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.

By GALINUSA

Ingredients

• ✓ rye flour
• butter
• brown sugar
• vanilla extract
• cinnamon
• kosher salt
• nutmeg
• black pepper
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Stir together butter, brown sugar, vanilla, cinnamon, salt, nutmeg, and pepper in a bowl. Starting at low speed and increasing to medium, beat with an electric mixer for 30 seconds. Continue beating at medium to high speed until mixture is fluffy. Scrape down the sides of the bowl and add all-purpose flour; mix on low speed until combined. Add rye flour, 1/2 cup at a time, mixing on low, until combined.
3. 3 Put white sugar in a small bowl. Scoop out 1 1/2-tablespoon portions of the dough and roll into balls; roll balls in sugar.
4. 4 Arrange dough balls on the prepared baking sheets, spacing them about 1 inch apart. Use the bottom of a glass or other kitchen tool to flatten each dough ball a bit to press in designs.
5. 5 Bake until cookies are lightly browned around the edges, 22 to 24 minutes. Cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.

By Irvin Lin

Ingredients

• ✓ rye flour
• water
• honey
• butter
• salt
• all-purpose flour
• whole wheat flour
• rye flake
• sugar
• yeast

Instructions

1. 1 Put water, honey, butter, salt, rye flour, all-purpose flour, whole wheat flour, rye flakes, sugar, and yeast, respectively, into the pan of your bread machine.
2. 2 Select Basic setting and press Start.

By Ray Earhart

Ingredients

• ✓ rye flour
• water
• molasses
• vegetable oil
• salt
• all-purpose flour
• brown sugar
• cocoa powder
• caraway seed
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
2. 2 Select the Basic cycle, and press Start.

By Kathy Nowell

Ingredients

• ✓ rye flour
• coffee
• vegetable oil
• molasses
• brown sugar
• whole wheat flour
• bread flour
• cocoa powder
• salt
• active dry yeast

Instructions

1. 1 Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
3. 3 Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

By MAGGIE MCGUIRE

Ingredients

• ✓ rye flour
• sunflower seed
• rolled oat
• caraway seed
• poppy seed
• all-purpose flour
• baking soda
• salt
• buttermilk
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
3. 3 Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
4. 4 Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
5. 5 Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.

By LauraF

Ingredients

• ✓ rye flour
• walnut
• all-purpose flour
• baking powder
• baking soda
• salt
• rolled oat
• fig
• semisweet chocolate chip
• butter
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Toast walnuts in a skillet until fragrant, 3 to 5 minutes. Chop coarsely.
3. 3 Stir rye flour, all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Mix walnuts, oats, figs, and chocolate chips in a separate bowl.
4. 4 Beat butter in a stand mixer until light and fluffy. Add brown sugar; beat to incorporate. Add egg and vanilla extract. Beat until smooth. Add flour and oat mixtures to the bowl. Mix on low speed until thoroughly incorporated.
5. 5 Roll tablespoonfuls of dough into balls and arrange on the baking sheet about 2 1/2 inches apart. Press down with the back of a large spoon to flatten cookies.
6. 6 Bake in the preheated oven until edges are set, about 16 minutes. Remove from baking sheets and cool on a rack.

By Diana71

Ingredients

• ✓ rye flour
• all-purpose flour
• whole wheat flour
• bulgur
• cornmeal
• milk powder
• salt
• active dry yeast
• water
• chicken broth
• egg
• milk

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.
2. 2 In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.
3. 3 Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.

By Cher

Ingredients

• ✓ rye flour
• caraway seed
• fennel seed
• anise seed
• milk
• butter
• molasses
• active dry yeast
• all-purpose flour
• salt
• orange zest

Instructions

1. 1 Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
2. 2 Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
3. 3 Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes.
4. 4 Add 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
5. 5 Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
6. 6 Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
7. 7 Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

By Allrecipes Member

Ingredients

• ✓ rye flour
• cooking spray
• apple
• white sugar
• all-purpose flour
• lemon juice
• cinnamon
• all-purpose flour
• butter
• brown sugar
• salt
• nutmeg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat an 8- or 9-inch baking pan with cooking spray.
2. 2 Mix together apples, sugar, 2 tablespoons all-purpose flour, lemon juice, and cinnamon in a medium bowl. Pour into the prepared baking pan.
3. 3 Combine 1/2 cup all-purpose flour, rye flour, butter, brown sugar, salt, and nutmeg in the empty bowl. Mix with a wooden spoon or with your hands until butter is distributed throughout flour and sugar mixture. Pour in milk and mix until combined. Press mixture together and spread over apples in the baking pan.
4. 4 Bake in the preheated oven until crumble topping is browned and juices are bubbling, about 40 minutes.

By Diana71

Ingredients

• ✓ rye flour
• water
• vegetable oil
• molasses
• cocoa
• caraway seed
• salt
• bread flour
• whole wheat flour
• vital wheat gluten
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.

By Ann Davis

Ingredients

• ✓ rye flour
• peanut butter
• butter flavored shortening
• brown sugar
• egg
• milk
• almond extract
• all-purpose flour
• baking soda
• salt
• semisweet chocolate chip
• marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the peanut butter, shortening, and brown sugar. Stir in the egg, milk and almond extract. Sift together the all-purpose flour, rye flour, baking soda and salt, add to the creamed mixture and mix until just combined. Finally, stir in the chocolate chips and mini marshmallows.
3. 3 Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool for 1 minute on the baking sheets before removing to wire racks to cool completely.

By Gretchen Mapel

Ingredients

• ✓ rye flour
• bread flour
• buttermilk
• caraway seed
• vital wheat gluten
• kosher salt
• water
• sugar
• active dry yeast

Instructions

1. 1 Mix together rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt in a very large bowl. Set aside.
2. 2 Combine water, sugar, and yeast in a small bowl; let sit until yeast is creamy, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover the bowl with plastic wrap and let sit at room temperature for 18 hours.
3. 3 Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260 degrees C).
4. 4 Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
5. 5 Carefully place dough in the preheated Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to an oven rack and bake for 5 minutes.

By chalkie

Ingredients

• ✓ rye flour
• lentil
• active dry yeast
• water
• olive oil
• salt
• honey
• whole wheat flour
• barley flour
• soy flour
• millet flour

Instructions

1. 1 Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. 2 Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
3. 3 Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

By MARBALET

Ingredients

• ✓ rye flour
• water
• honey
• butter
• bread flour
• whole wheat flour
• milk powder
• brown sugar
• salt
• yeast
• wheat nugget cereal
• barley nugget cereal

Instructions

1. 1 Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select whole wheat setting and press Start.

By Richard Salinas

Ingredients

• ✓ rye flour
• bread flour
• milk
• salt
• onion salt
• margarine
• sauerkraut
• onion
• whole wheat flour
• white sugar
• caraway seed
• active dry yeast

Instructions

1. 1 Add the ingredients to the bread pan in the order listed. Place the bread pan into the machine and close the lid. Select the basic setting and press start.

By Jeff

Ingredients

• ✓ rye flour
• butter
• white sugar
• all-purpose flour
• baking powder
• salt
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cream together butter and sugar until light and fluffy. Stir in rye flour, all-purpose flour, baking powder and salt. Mix well and add enough water to moisten dough.
3. 3 Roll out onto floured board. The thinner the dough, the crispier the cookies will be. Cut into 2 1/2-inch rounds using cutter or floured glass. Cut a small hole off center in each cookie using a thimble.
4. 4 Bake on ungreased cookie sheets until slightly browned, 10 to 15 minutes. Cool on a wire rack. Hang on a Christmas tree with ribbon or yarn.

By mittenmaker