I have been working on my own combination of ingredients that work well using the ABI5MAD. Here's a new favorite. It's a combination of the Olive Oil Bread and European Peasant Bread, with more whole grains.
1/4 c. olive oil
2 3/4 c. warm water
1 1/2 TBSP yeast
1 TBSP salt
1 1/2 c. freshly milled whole wheat flour
1 1/2 c. freshly milled rye flour
3 c. bread flour (or 3 1/2 c. all purpose flour)
You mix this like all ABI5MAD breads:
Combine oil, water, yeast and salt. Stir until the yeast is dissolved. Add flour and mix until all the flour is incorporated. Rise on counter, covered for 2 hours. Then, prep in the ABI5MAD method.
I served this for dinner when we had weekend company along with a "lighter" version (read more white flour) and it turned out very well. I made another batch to serve at a mom's night out last night with spinach dip on the side. Here's the dip recipe:
10 oz. frozen chopped spinach, thawed, drained and squeezed of excess water
1 can water chestnuts, diced
16 oz. sour cream
1 pkg. dry onion soup mix
Combine and allow to refrigerate for at least 2 hours. Serve with bread or crackers.