I keep experimenting with whole-grain rye bread -- my partner's
diabetic, and rye has a better glycemic index than wheat, and
besides, he likes rye bread. Anyway, I like this one. It's really
substantial, but not dry or overly dense. The dough looks dubious
straight out of the bread machine (I usually bake in the oven), but
it bakes up well.

Serene



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.