Rye Bread

Ingredients:
5 Teasps Yeast, Rapid Rise
2 Teasps sugar -- for the yeast
2 1/4 Cups warm water -- 110-115F max
2 Tablesps extra virgin olive oil (can use safflower oil or canola oil or grapeseed oil)
2 Cups gluten, Vital Wheat, Millstream
1 Cup Rye Flour, Dark 100%, Rogers
1 1/3 Cups soy flour, Bob's Red Mill Stoneground
1/2 Cup Flax Seed Meal, Bob's Red Mill
1/2 Cup Wheat Bran Crude
1 Teasp sea salt,

Whisk the dry ingredients together in a bowl and set aside. Put the sugar and water into the bottom of your bread machine pan, and stir together. Add the oil. Pour the dry ingredients into the pan, load in the pan and run on the Dough cycle. Once kneaded and risen (1.5 hours max), put the dough onto a lightly floured (Atkins Bake Mix or oat flour, 2 Tablesps) board, cut in half and knead and roll the halves each lightly into a loaf shape, place in oil-sprayed loaf pans. Lightly spray the tops (I use an olive oil pump, can use panspray) and place a sheet of waxed paper over the top; let to rise for another 30 minutes or so in a warmish, draft-free spot.

Preheat oven to 350F. Bake for about 35 minutes or until an internal temperature of 190F. Lay pans on their sides to cool for 15 or 20 minutes at least; then finish cooling on wire rack, also on their sides. Best sliced when very cool. Best kept refrigerated or frozen.