I will take a stab at this since I make a similar style bread varying the
grains as the seasons vary -- I never bake in the ABM, but always use the
oven. That allows the proportions and moisture content to be less
controlled.
rolled oats
yellow polenta
rolled barley
rolled triticale
millet
rice bran
wheat germ
cracked wheat
Mix these to a proportion that appeals to you for a start. You will
use 1 cup of the mix per loaf. I suggest heavy on rolled grains and
light on polenta and cracked wheat.
Put 1 cup of the mix into the bread machine pan and add 1 1/2 cups
plus 2 tablespoons boiling water. Allow to set and soak for about 15 minutes.
1 teaspoon salt
2 tablespoons sweetener (molasses, honey, mix per taste. Molasses is
more pronounced in flavor)
1/4 cup oil to 1/3 cup
2 tablespoons ground flax seed (Bobs Red Mill is available here -
store in the freezer)
1 tablespoon vital gluten
3 cups bread flour (King Arthur is my favorite)
1 tablespoon dough enhancer (optional)
1 yeast spoon of yeast
Mix and adjust moisture to get desired texture.
Bake 375 F oven for 35 minutes
Up to one cup of unbleached can be replaced with 1 cup whole wheat flour