Not sure what kind of breads you're looking for, but these are pretty simple:
Boston Brown Bread
1 cup unsifted whole wheat flour
1 cup unsifted rye flour
1 cup yellow corn meal
1 1/2 ts baking soda
1 1/2 ts salt
3/4 cup molasses
2 cups buttermilk
Grease and flour a 2 quart mold. Combine flours, corn meal, soda, and salt. Stir in molasses and buttermilk.
Turn into mold and cover tightly. Place on trivet in deep pot. Add enough boiling water to come half way up sides of mold; cover. Steam 3 1/2 hours, or until done.
Remove from mold to cake rack. Serve hot with baked beans or Borscht. Makes 1 loaf.
Cheese Bread with Bacon and Gruyere
1 cup Parmesan cheese, large shred
5 slices bacon, cut into 1/2-inch pieces
1/2 cup minced onion
3 cups unbleached all-purpose flour
1 tb baking powder
1/4 ts cayenne pepper
1 ts table salt
1/8 ts ground black pepper
4 oz Gruyère, in 1/2” cubes
1 1/4 cups whole milk
1 large egg, beaten lightly
3/4 cup sour cream
Heat oven to 350°, rack in middle position. Spray 5 by 9-inch loaf pan with nonstick cooking spray; sprinkle 1/2 cup Parmesan evenly in bottom of pan.
Fry bacon in nonstick skillet over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 tb bacon fat in skillet. Add onion to skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside.
In large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using rubber spatula, mix in Gruyère, bacon and onion, breaking up clumps, until pieces are coated with flour. Whisk together milk, egg, and sour cream. With spatula, gently fold wet ingredients into dry ingredients until just combined. Do not over mix. Scrape batter into prepared loaf pan; spread and level surface with spatula. Sprinkle remaining Parmesan evenly over surface.
Bake until deep golden brown and toothpick or skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes.