Instructions: Use DOUGH cycle. Dough should ball and not be sticky at all. Remove dough from machine BEFORE rising starts to a greased and covered bowl to rise.

Shape loaf and place in greased 9x5 pan. Bake at 325 F for 25-30 minutes. Loaf should reach 200F internally.

* You may need more bread flour than this. You may also try using less liquid at first. Just have it nearby if you need it during the mix cycle.

This loaf will NOT bake properly in the ABM. Dont let rise in it for the same reason. If you do, expect a rather gooey doorstop.

"Original Ratios":
1 Pound Loaf
1 Cup White Bread flour
1/4 Cup Barley flour
1/4 Cup Millet flour
1/4 Cup Rye flour
1/4 Cup Corn meal

1 1/2 Pound loaf
1 1/2 Cup White Bread flour
3/8 Cup Barley flour
3/8 Cup Millet flour
3/8 Cup Rye flour
3/8 Cup Corn meal

3/8 cup is a quarter cup plus two Tablespoons.

Following these in ABM makes a very heavy, gummy loaf. Corn meal is the likely culprit.

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