"Serene" > wrote in message
...
> Whole-wheat-and-rye bread (ABM)
>
> 2 1/2 cups whole-wheat flour (I grind my own; you may need a little more
> liquid if you use store-bought)
> 1 cup whole-rye flour (see above)
> 1/4 cup gluten
> 2 Tbsp. sugar
> 1 1/2 tsp. salt
> 2 Tbsp. caraway seeds
> 1 1/2 tsp. yeast
>
> Put ingredients in the breadmaker in the order the manufacturer says.
> Either do it on dough cycle, let rise a second time in a loaf pan, and
> then bake 35-40 minutes in a preheated 350F oven, or bake all the way on a
> whole-grain cycle.

Question, Serene and other bakers. I've seen recipes call for:
Gluten
Gluten flour
Vital wheat gluten

Is it all the same stuff?

I make a flax seed bread that is fabulous. I'll dig out the recipe.

TammyM