1 1/8 cups water
4 tablespoons butter/margarine, melted
3 tablespoons molasses
1 3/4 cups bread flour
1 cup rye flour, the darker the better
1/4 cup wheat germ
2 tablespoons unsweetened cocoa
1 tablespoon gluten
1 1/2 teaspoons espresso powder (for this loaf, we're using a nice, dark-roasted Guatamalan, ground to powder)
1 tablespoon caraway seeds
1 tablespoon fennel seeds
1 tablespoon anise seeds
1 1/2 teaspoon salt (if you use salted butter, reduce this to 1 teaspoon)
2 teaspoons SAF yeast from your local snob bakery goods supplier, or 2 1/2 teaspoons bread machine yeast from America's Favorite Place to shop (just make sure it isn't Chinese).
And last, but certainly not least, a half cup of 9-grain cereal. This will, of course, cause an adjustment to be required for the water; as always, add a tablespoon at a time till the doughball is 'correct.'
Whole wheat cycle, medium crust.
