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some to the flavor of the bread, but most of the flavor we associate with rye bread comes from spices such as caraway, fennel, or anise.
    Medium rye
    Several grinds of rye flour exist; the most common found in supermarkets is medium rye. The color is very light gray. In a bread machine, the ratio of rye flour to bread flour is never more than 1:2 (1 cup of rye flour to 2 cups of bread flour).
    Pumpernickel rye
    The same ratio of rye to bread flour holds true for pumpernickel rye flour. However, pumpernickel rye flour is much coarser because it is ground from the whole kernel. Therefore, a loaf of pumpernickel bread is shorter and denser than one made with medium rye flour.
    Semolina flour
    Italians love to use semolina flour to make pasta and noodles. It looks coarser than bread flour and has a yellowish cast. Although semolina flour is milled from the hardest wheat, known as durum wheat, it does not have the type of protein that becomes elastic when kneaded. Therefore, semolina flour can be used only in combination with bread flour in a bread machine. It makes the loaves golden brown and adds a nutty flavor to the bread.
    Oatmeal
    Although oatmeal contains gluten, it does not become elastic when it’s kneaded. So, oatmeal is always used in bread as an add-on. Put just a bit of dry oatmeal (1 or 2 tablespoons will do) in a whole-wheat dough and it will make the bread taste a bit sweeter with a mellow richness. If you ever have leftover oatmeal cereal, save it and use it in your next bread. You’ll love the bread; it will be higher and lighter because of the cooked oatmeal. Be sure to deduct some of the liquid in the recipe because the cooked cereal contains liquid. For example, if you have about 1/2 cup leftover cooked oatmeal, deduct about 1/4 cup from the liquid amount called for in the recipe. Check the dough for consistency after your bread machine has been kneading for about five minutes. The dough should be in one slightly tacky ball, not stiff. You may have to add more liquid if it appears dry. If it seems too wet, add flour, one tablespoon at a time until the dough has the right degree of firmness.
    When a recipe calls for oatmeal, it doesn’t matter whether you use instant oatmeal or the old-fashioned rolled oats, and remember, it doesn’t mean cooked unless it says cooked.
    Buckwheat
    The name buckwheat is misleading because buckwheat is not a wheat product. Wheat, corn, rice, and rye are in the grass plant family, whereas buckwheat is related to the rhubarb family — go figure. Buckwheat seeds are ground into flour and commonly used in pancakes. Buckwheat flour has a strong flavor; used in small quantities, it gives a pleasant twist to bread.
    Spelt
    Spelt, a grain mentioned in the Bible, has gained popularity because it can be grown without the use of chemical herbicides or pesticides. An ancestor of modern hybrid wheat, it has a good gluten content and is well suited for making yeast breads. You can use spelt as a substitute for whole-wheat flour in any bread recipe.

    Whole-grain flours turn rancid over a short period of time. Keep all flours fresh by storing them in the refrigerator or freezer. Be sure to use airtight containers. If you use heavy, plastic, self-sealing freezer bags, the flour will not clump. Measure the amount you need and allow it to come to room temperature before making bread. If you’re in a hurry, use the automatic defrost on your microwave.
    Alternative Flours without Gluten
    Many alternative grains exist that you may want to try in your bread machine. We can guarantee a unique tasting experience, and you may find a new favorite. One thing these flours have in common is there is no gluten. Many supermarkets have these flours in their dietetic health food section. They are also available at health food stores.
    If you have been reading through this book, you are probably wondering how these doughs expand without gluten. The answer is xanthan gum, a bonding agent that