1 1/8 cups milk
2 tablespoons sunflower oil, or a nice light olive oil
3 tablespoons of either honey or molasses
1 3/4 cups bread flour
1 cup whole wheat flour
1/4 cup rye flour (dark is best but any rye will do)
2 heaper tablespoons polenta or yellow cornmeal
1 heaper tablespoon gluten
1 teaspoon salt
2 teaspoons SAF yeast, or 2 1/2 teaspoons bread machine yeast
Now ... here's what makes the Procto so Happy:
Add 1/3 cup 9-grain cereal (from Natural Grocers over in Pebbler); add a couple of heaper tablespoons of flax seed and the same of sunflower seeds (just the kernels, mind you, and they can be roasted or raw); add a couple of heapers of wheat germ.
Because of the extra dry ingredients you will almost certainly have to add more milk during the kneading. Do so a tablespoon at a time till the doughball is ... well ... you know ... right. A clue here is the sound of the bread machine. If it's laboring and thrashing like the Titanic on its final plunge, you should start adding a bit of milk.
The final rise, just before the bake cycle
The finished loaf
A nice even crust, not too deep, and a moist crumb
