I always use water in all of my bread recipes.  I make bread daily, using a
bread machine.  One tip given in the accompanying cookbook is that breads with
significant quanitities of rye flour, oats, bran etc. require a longer rising
cycle to allow these heavier grains to expand.  Loaves made with these
ingredients are generally shorter and denser anyway.  So, whether a bread
machine or traditional method of baking is being used, try letting the dough
rise longer before shaping and baking.  Also, try increasing the sugar and yeast
by 1/2 to 1 teaspoon.

I personally have not noticed significant difference using water instead of
milk, although I use wheat flour.

Hope that helps.

Cathy

Don Marcotte wrote:

>
>
> --I have allergies to wheat grains
> >Shortly after that I found that I was allergic to milk.  Now
> > my breads (yeast) come out heavy; the milk really does =
> >
> >make a difference.  I have tried soymilk, and rice; they do =
> >
> >not work either.  I know that these grains have a low gluten
> > content, but my bread came out great =
> >
> >when I was using milk.  What can I substitute?<