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Here's the recipe for 'Ryaninjun' bread, made from a mix of rye and so-called Indian corn, which was maize. 150g (5oz) maize flour, 250g (9oz) mixed rye and strong wholemeal wheat flour- use a country grain bread mix containing both if you don’t have separate rye and wheat flour, 1 tsp salt, 1 tbsp molasses – black treacle is an acceptable substitute, 15g (1/2 oz) butter, 200ml water, 80ml beer, 1 tsp dried yeast. These quantities were used in a typical bread machine at home. Follow the instructions for your own bread machine. If you are making this by hand then mix the flours with the yeast and salt, melt the butter and treacle and then allow to cool slightly before adding to the dry ingredients with the water and beer. Mix together before turning onto a floured surface and kneading for 10 to 15 minutes until smooth and elastic. Place in a lightly oiled bowl, cover and keep in a warm place for an hour or so until doubled in size. Turn out again and knead lightly before shaping and placing in a prepared tin. Cover and leave to rise for 45 minutes before baking in a pre-heated oven at 200 degrees/Gas 6 for 15 minutes, turn down to 180 degrees/Gas 4 for another 35-40 minutes until done.