Recipies- Byzantine and Constantine Era

Rye Bread
submitted by Bayley

1 cup water
2 tablespoons margarine or butter, cut up; shortening or cooking oil
2 cups bread flour
1 cup rye flour
2 tablespoons gluten flour
2 tablespoons brown sugar
1-1/2 teaspoons caraway seed (optional)
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast

Add the ingredients to a 1-1/2 or 2 pound bread machine according to the manufacturer's directions. If available, select the whole grain cycle, or select the basic white bread cycle, and desired color setting. Makes one 1-1/2 loaf (16 slices).