1 1/8 cups milk. 2% is OK, whole milk is even better.
2 tablespoons safflower oil. Or, sunflower seed oil. Or, a good light olive oil. If you use olive oil, try getting small bottles from different sources. A Greek oil will give a different flavor than an Italian or French oil, for example, and there are variations within national sources too.
2 tablespoons molasses
1 3/4 cups bread flour
1 cup rye flour
2 tablespoons yellow cornmeal, or better yet, polenta
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
2 teaspoons SAF yeast, or 2 1/2 teaspons bread machine yeast
That's the basic recipe. Now here's what we do to gussy it up.
We use honey instead of molasses, and double it, to 4 tablespoons.
We double the cornmeal.
We add a quarter cup of wheat germ, and a quarter cup of dark flax seeds.
We add a quarter cup of rolled oats.
Yup. Of course you have to keep an eye on it during the first knead cycle, as with the addition of the wheat germ and oats especially, it is going to need a bit more milk. Usually another 1/8th cup, for a total of 1 1/4 cup, will do the trick. If you overdo the milk and get a squishy dough ball, you can add a bit - not much - of rye flour or bread flour. Or ... in our case, a tablespoon or two of that IKEA Brötmix Flerkorn rounds it out very nicely.
This is for a 1 1/2 pound loaf; set the machine for the Whole Wheat cycle, medium crust.
This is a great toaster, with peanut butter and orange marmalade.
