Sunflower Pumpernickel Rye (Bread Machine) - cooking recipe

Ingredients

1 1/2 pound loaf
1 1/3 cups water
3 1/2 tablespoons molasses
2 tablespoons butter, melted
1 1/2 cups bread flour
1 cup medium rye flour or 1 cup dark rye flour
1/2 cup whole wheat flour
1/4 cup cornmeal
3 tablespoons unsweetened dutch cocoa
2 tablespoons brown sugar
1 1/2 tablespoons nonfat dry milk powder
1 1/2 tablespoons gluten
1/2 teaspoon instant espresso powder
2 teaspoons caraway seeds
1 1/2 teaspoons salt
2 1/2 teaspoons fast rising yeast (or 1 T. bread machine yeast) or 2 1/2 teaspoons instant yeast (or 1 T. bread machine yeast)
1/3 cup raw sunflower seeds
2 pound loaf
1 2/3 cups water
4 1/2 tablespoons molasses
3 tablespoons butter, melted
2 cups bread flour
1 1/3 cups medium rye flour or 1 1/3 cups dark rye flour
2/3 cup whole wheat flour
1/3 cup cornmeal
1/4 cup unsweetened dutch cocoa
2 1/2 tablespoons brown sugar
2 tablespoons nonfat dry milk powder
2 tablespoons gluten
3/4 teaspoon instant espresso powder
1 tablespoon caraway seed
2 teaspoons salt
1 tablespoon fast rising yeast (or 1 T. plus 1 t. bread machine yeast) or 1 tablespoon instant yeast (or 1 T. plus 1 t. bread machine yeast)
1/2 cup raw sunflower seeds

Preparation

Add the ingredients, except the sunflower seeds, in the pan according to the order in the manufacturer's directions.
Set crust on medium and program for the Basic or Whole Wheat cycle; press start.
When the machine beeps or between Knead 1 and Knead 2, add the sunflower seeds.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.