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Directions designed for stand mixer.
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For best yeast environment heat your large mixer bowl by pouring boiling water into it, swishing it around and dumping before beginning, this heats the metal and helps to keep your warm ingredients from cooling by being added to cold metal.
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Add yeast and warm water to your mixer bowl and allow to dissolve fully.
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Add milk, sugar, honey, salt, molasses, 3 T. melted butter, wheat gluten, seeds, cocoa, and coffee.
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Mix to combine, then add wheat germ and 1/2 cup rye flour mixing to combine into smooth sponge.
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Put dough hook attachment on your mixer and add the rest of the rye flour one cup at a time, followed by the whole wheat flour.
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Allow the mixer to knead the dough fpr 10-15 minutes until very smooth.
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Lightly oil the surface of the dough, cover with plastic wrap, and let rise in a warm Place in same bowl until doubled in volume (usually about an hour, less if warmer, longer if cool.).
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Once doubled after first rising, punch down and mix with dough hook again for 30 seconds to a minute.
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Rise again until doubled like before, covered with plastic wrap.
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Once doubled for the second time, again punch down and knead further with dough hook for about 2-3 minutes.
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Turn out on floured board, and knead gently to smooth.
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The dough can then be formed and shaped.
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Makes 2 standard loaves placed in greased loaf pans.
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Or 2 round loaves baked on greased cookie sheet.
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I tend to like to use 3 greased 6-inch round iron pizza pans, forming three round loaves.
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Cover and allow to rise again until doubled or just more than doubled in the pan or on cookie sheet.
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Bake in a preheated oven at 375 degrees for 30-40 minutes, or until beautifully borwned and the bottoms sound hollow if you thump them with your finger.
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Remove from pan.
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Cool on rack, brushing immediately with remaining melted butter.
