MAKES ONE 1-1/2 POUND LOAF
1 cup plus 2 tablespoons warm water
1-1/2 tablespoons canola, olive, or other vegetable oil
2 teaspoons honey
1/4 teaspoon salt (see notes below)
1-1/2 cups whole wheat flour
1 cup plus 2 tablespoons rye flour
1/2 cup old-fashioned oats
2 tablespoons wheat germ, (toasted or untoasted)
2 tablespoons brown flax seeds, ground
2 tablespoons caraway seeds
1/4 cup wheat gluten
Scant 1-1/2 teaspoons active dry yeast (see notes below)
Method 1: Add the ingredients in the order suggested for your bread machine. Process using the whole wheat setting for a medium or dark crust, as desired.
Method 2: Add the ingredients in the order suggested for your bread machine and select the dough cycle. When the cycle is complete, remove the dough from the machine and place on a piece of parchment paper. Punch the dough down and roll into a rectangle about 12 x 15-inches. Tightly roll the rectangle, from the longest side, tapering ends slightly and folding them under. Pinch seams to seal and turn seams to the bottom. Transfer the parcment paper and bread to a baking sheet. Cover with plastic wrap and a towel; let rise in a draft-free area until doubled, about 1 hour.
Meanwhile, adjust oven rack to lower-middle position. Place a baking stone on the rack and preheat oven to 425Â° F. (If you don’t have a baking stone, use a heavy baking sheet.) When the dough has doubled, use a lame or a very sharp knife to cut a slit 1/2-inch deep lengthwise into the center top of the dough, starting and ending 1-1/2 inches from the ends. Spray the top lightly with water. Transfer the paper and bread to the oven. Bake until the bread is done, about 20 minutes. (Bread is done if, when you tap the bottom, it makes a thumping sound. Baking time will depend on the thickness of the loaf.) Transfer the bread to a wire rack, remove the parchment paper, and let cool completely before slicing.