Ted, adding more rye to the recipe might not do it for you... if you're unlucky you'll end up with a brick thanks to rye's lack of gluten (and, indeed, tendency to break down the gluten that wheat brings to the mix). You might want to instead kick up the flavor by doing a pre-ferment of some of the flour and water with the yeast before doing the bread machine thing. That will add great depth of flavor, a little tang, and it ought to bring out the rye-ness too. Rye plays extremely well with sourdoughs and preferments.

I hope there is at least a slice of cinnimon bread left for me....PLEASE!!!!

Johno, thanks for the tip! I know very little about making bread, so experimentation is the key word.

Robyn, sorry, we ate every scrap this morning. In fact, I forced the dogs to eat the last 3 slices just so you wouldn't get any. On top of that, the new rule is that we only use the bread machine once a week, because we're Atkins-friendly (or Robyn-unfriendly, your choice). I guess I'm saying: sorry kiddo. Too bad. So sad.
*sticking my tongue out at'cha*

There are no other words than... [You are the bestest sweetest greatest dad in the history of the world and I love you lots!!!!]

*comment edited*

NO MORE EDITING MY COMMENTS!!!!!! AND I REPEAT...[I have enormous feet!] But since I do know that you were lyin bout no more bread, i guess i can take it back now...

*comment edited* (this is kinda fun)

Ted, if you want a quick primer on how to do a pre-ferment, drop me an email. You'll dirty a bowl, a whisk and a spatula, but your bread machine will still do all kneading and baking.

Yeah, I recently started baking rye bread in my machine too. I've found that a little bit of olive oil added to the rye mix gives a more even texture.

Raisin bread - my recipe replaces the water with apple juice. Yum. Walnuts are another great thing to add. I've tried other nuts and other fruits and they don't work as well.

That cinammon raisin bread sounds yummy... !!!!!!!!