1 c. WW flour
1 Tbsp. yeast
1 Tbsp. plus 1 tsp. vital wheat gluten
1 1/4c. Buttermilk or sour milk warmed (add 1 tsp. lemon juice to 1 c. milk to sour)
1 tsp salt
1 1/2 to 1 3/4 c. rye flour
2 Tbsp cooking oil

Dissolve the yeast in the warm milk add the oil and salt. Stir in the WW flour. Add the rye flour to form a stiff batter. Turn onto floured surface and continue adding rye while kneading until you have a smooth dough that is not sticky. Continue kneading for about 5 minutes.

Cover and rest for 45 minutes.

Shape into a loaf either round or oblong. Place on a greased baking sheet. Spray tops with cooking spray. Slash one big slash in the top of the loaf with knife or razor.

Rise in a warm place, covered for 1 to 1 1/2 hours or until double in size.

Preheat oven to 400 degrees fahrenheit. Bake for 35 minutes.

This recipe was contributed by Joan from the Radiant Recovery Community Forum.