For my own baking needs, I like to use a simple recipe for a heavy bread called Kommisbrot:
300 ML water
1 Tablespoon of sugar beet syrup
1 teaspoons salt
1 teaspoon caraway seed
300g Rye Flour or whole wheat flour (1.5 cups)
200g white flour (1 cup).
1 pack of bakers yeast
program the bread maker for 'normal' mixing time and the crust setting for medium.
Kommissbrot is simple to make and does not require refrigerated ingredients like some bread recipes
. If one cannot get rye flour, whole wheat works just as well. A loaf keeps well for a spell without refrigeration
I also like to make Navajo fry bread which is great for snacks.
Navajo Fry Bread History and Recipe, Indian Tacos History and Recipe,
I got to liking fry bread when I went to school