Here's one I haven't long time!! Almost forgot about it! But it's wonderful and makes the most awesome toast! Dartmouth oatmeal bread.... Proof 1 packet of dry yeast with 2 Tsp sugar in 1/2 cup of warm water. Stir 1 cup of rolled oats ( not instant!) into 2 cups of boiling water Add 2 Tablespoons shortening ( I use crisco.....but bet originally they used lard) 1/2 cup dark molasses Mix and cool Add the yeast mix to the oatmeal mix. Add 5 or so cups of bread flour and knead until smooth. Place in a greased bowl, cover loosley let rise until double....punch down....let rise again....shape into 2 loaves, let rise until double and bake at 350 50 or 60 minutes! And...another Here's a Rye bread Makes 6 loaves. Cook 4 medium potatoes (peeled), drain saving the water and put through a sieve (or mash) proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t. of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of shortening (she used Crisco, I use butter) and 1 t. baking soda and 1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough rye flour to make a dough ( still able to be stirred, but getting pretty stiff).Add the yeast mixture and mix well Add enough white bread flour to (as Mrs. Faust said)work it up, That is until it is stiff enough to knead. knead about 6 to 8 minutes, let rise till double, punch it down and shape into loaves. this works best in bread pans due to the long cooking time--if you don't have 6 bread pans, just "free form" the rest and maybe take it out of the oven a little sooner. Butter top of loaves and raise until it almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4 hours. mrs Faust used to divide the dough in half and add about a t. of anise seed to -one half of the dough--I like it--almost like a tea bread.. Good Luck--I'm getting hungry just reading the recipe--it's really a fabulous bread! And this....known to Swedes as Limpa....and Ann's bread is wonderful! From the Kitchen of Ann Straight Swedish Rye Bread (5 loaves) 2pkg dry yeast 1 cup warm H2O dissolve these three ingredients 1tsp. sugar (meanwhile) 1 cup brown sugar 1 cup whiter sugar 1tsp. salt (scant) 1/4 tsp. fennel seed 1 cup shortening (I use oleo) 1/2 (scant) molasses 4 cups warm H2O (combine this), add yeast mixture Stir in 4 cups Rye Flour Work in 8 or more cups of white flour (I use 10 cups) The dough should be soft, but of course it should be workable Knead for 5 minutes Mix well--cover and let rise in warm place until double--- stir or punch down Dump out on lightly floured counter Divide into 5 sections---shape Place in greased pans--let rise Bake at 275 -300 degrees until done

I obtained this from JoyceS' board several years ago. It is wonderful. The Best New York Rye Bread I find to make it lighter I always let it rise longer then what the bread machine allows. After the first kneading cycle, I will Reset my machine to start over (twice). A nice traditional New York Rye bread made much easier by using the bread machine. JoyceS's 1 cup plus 2 tablespoons warm water 1 1/3 tablespoons vegetable oil 2 tablespoons honey 1 teaspoon salt 2 2/3 teaspoons caraway seeds 1 1/3 cups rye flour 2 1/3 cups bread flour 1/4 cup vital gluten 1/4 cup dry milk 2 1/2 teaspoons active dry yeast Place all ingredients in to your bread machine in the order specified by your machine's manual. Set the cycle to Basic or White. Makes 1 1 1/2 pound loaf Note: What I do here is set my machine on the 'Dough Cycle'. I then form it to shape, let it rise some more then bake it.

I don't have a dark rye recipe, but I do have a pumpernickel recipe for bread machines. My recipe is for a Panasonic machine, and so you might have to adjust it for a Zo. Lars' Bread Machine Pumpernickel Bread (for Panasonic Bread Machine) 1 cup dark rye (or pumpernickel) flour 1/2 cup whole wheat flour 1-1/4 cups bread flour 2-1/2 tbsp semolina flour 1-1/2 tbsp vital wheat gluten 1-1/4 tsp salt 3 tbsp cocoa 1-1/2 tsp brown sugar 1-1/2 tbsp dried milk powder 2 tbsp caraway seeds 2 tbsp onion powder 2 tbsp melted butter 1-1/3 cup strong coffee (use 2 tsp coffee powder in warm water)* 2 tbsp dried chopped onion 1/4 cup molasses 2-1/4 tsp active dry yeast Combine the flours, salt, sugar, and milk powder in the machine. Grind the caraway seeds in a spice grinder (or coffee mill reserved forspices), and add the onion powder, if it is in chunks. Grind the onion powder (if necessary) with the caraway until there are no more chunks, and add to the flour mixture. Gently stir the ingredients together using a plastic spatula that will not scratch the surface of the machine. Add the melted butter, and stir this in gently as well, scraping off the spatula as needed. You can also use the internal paddle, turning it from the bottom, to mix these ingredients. I have found that mixing the dry ingredients together first makes a more even loaf – it does not hurt to give the machine a bit of help. Assemble the machine container into the machine, making sure to lock it in place (I forgot to do this once, and it was a disaster). Add the chopped onion to the coffee, and stir in the molasses. Pour the wet ingredients into the machine container, and close the lid. Add the yeast to the yeast dispenser in the top of the machine, and plug in the machine. Set to “basic” loaf and medium size. I prefer dark crust, but medium crust setting will work also. Turn machine on or set the timer if you want a delayed baking. After the bread is done, use the plastic spatula to gently loosen the sides of the loaf, and turn out onto a bread board. Butter all sides, top, and bottom of loaf, and set the loaf right side up on a wire rack to cool for 30 minutes.

To increase gluten, I add Vital Wheat Gluten (VWG) to my rye bread, and I also add it to whole wheat flour, at the rate of one Tbsp per each cup of rye or whole wheat flour. I also grind the caraway seeds so that they will be less likely to cut the gluten threads, and this helps make the bread lighter. Sometimes I use fennel seeds instead of caraway, and sometimes I use a combination of both. The color of dark rye comes mostly from molasses, which I use when I make pumpernickel. I have several recipes for rye and pumpernickel that I use, and I have written variations for different sizes of bread pans, including Pullman pans. I bake bread about once a week, as that is all we eat. At a certain point, I freeze parts of it. In L.A. I can get free sourdough bread from a bakery for which I made tablecloths for their farmers' market displays.