In order listed above, put ingredients into baking pan
Select: Basic Bread setting
Time: 3:50 hrs

1) 2 c. white flour, 1 c. rye flour, 1 c cracked wheat

2) 3 c white flour, 1 c. rye flour, 1/2 c. 8 grain cereal

3) 3 c. white flour, 2/3 c. cornmeal, 1/3 c. 8 grain cereal

4) 3 c. white flour, 1/2 c. cornmeal, 1/2 c. dark rye flour

In order listed above, put ingredients into baking pan
Select: Rapid Bake setting
Time: 1:58 hrs

1) 2 1/2 c. white flour, 1/2 c. oatmeal, 1 c whole wheat flour

2) 2 1/2 c white flour, 1/2 c. corn meal, 1 c. whole wheat flour

3) 1 1/2 c. white flour, 1 c. whole grain, 1 1/2 c. whole wheat flour

4) 1 1/2 c. white flour, 1 c. dark rye flour, 1 1/2 c. whole wheat flour

In order listed above, put ingredients into baking pan
Select: Basic Bread setting
Time: 4:10 hrs

1) add 1/2 c. 7 grain cereal and 1/2 dark rye flour

2) 2 1/2 c whole wheat flour, 1/2 c. oatmeal, 1/2 c. multi-grain grain cereal

3) 2 1/2 c. whole wheat flour, 1/2 c. oatmeal, 1/2 c. dark rye flour, 1/2 c. cornmeal

2 c. flour
4 tsp. baking powder
1 tsp. salt
1/4 c. shortening - Crisco
1 c. water or milk

Mix flour, baking powder and salt in big bowl.
Cut shortening into mixture with 2 knives until mixture is consistency of course cornmeal.
Make a well in dry ingredients and add liquid slowly.
Stir mixture with hands or spoon vigorously until mixture comes away from side of bowl easily.
Turn dough onto floured board and knead lightly for a few minutes.
Roll out or pat down until desired thickness - about 1/2 inch.
Cut dough with 2 " floured pastry cutter or any size that suits your fancy. Rim of small glass may also be used.
Place on an ungreased cookie sheet.
Make at 450°  for 12 to 15 minutes.

Variations: add 2 tblsp. sweet paprika

Source: This easy to make bread substitute brought to our attention by our friend Dave.