Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         -- (1-pound loaf)
     3/4  cup           water
   1      cup           white bread flour
     1/3  cup           wheat bread flour
     2/3  cup           rye flour
   1      tablespoon    dry milk
   1 1/4  tablespoons   sugar
   1      teaspoon      salt
   1 1/4  tablespoons   butter
   2      tablespoons   cornmeal
   1      tablespoon    and 2 teaspoons cocoa (powdered)
   2 1/2  tablespoons   molasses
     1/4  teaspoon      instant coffee
   1      teaspoon      caraway seeds
   1 2/3  teaspoons     yeast (fast rise)
                        OR
   2 1/2  teaspoons     yeast (active dry)
                         -- (1 1/2-pound loaf)
   1 1/4  cups          water
   1 1/2  cups          white bread flour
     1/2  cup           wheat bread flour
   1      cup           rye flour
   1 1/2  tablespoons   dry milk
   2      tablespoons   sugar
   1 1/2  teaspoons     salt
   2      tablespoons   butter
     1/4  cup           cornmeal
   2 1/2  tablespoons   cocoa (powdered)
   3 1/2  tablespoons   molasses
     1/2  teaspoon      instant coffee
   2      teaspoons     caraway seeds
   2 1/2  teaspoons     yeast (fast rise)
                        OR
   3 1/4  teaspoons     yeast (active dry)

Preparation:

This bread requires an extra knead. The whole wheat and rye flours used in this recipe are low in gluten. To overcome this, after the machine has completed its first knead, simply reset and restart the machine. It's not unusual for the top to be slightly honey-combed. Because of the double knead, I only use the regular bake cycle