Just about any type of flour could replace the cup of rye flour, but the resulting bread would be different from the original recipe.
tapioca starch
Yes, I always knead the dough and it comes out perfect.
all flours make the structure of the bread
Yes or water if you add a little extra fat.
A good recipe is a brown bread from all recipes
Boston brown bread is a New England-born quick bread (the recipe uses baking soda instead of yeast to rise), most often oven-steamed in a can, although it can also be made in loaf pans. The grain mixture of equal parts wheat, rye, and corn flours -- also known as "brown-bread flour," which can sometimes be found premixed in specialty stores -- plus molasses gives it the dark, rich color and texture. More traditional recipes are egg-free, and the use of buttermilk instead of regular milk in some recipes makes this a relatively low-fat, inexpensive, easy bread. It is often served with Boston baked beans.
Plain flour Self raising strong strong white bread
Semolina; ground almonds; bread crumbs; desiccated coconut; fine oatmeal; probably flour. It depends somewhat on what else is in the recipe and what you're trying to make.
No.
No
YEAST!
toenails