Attach the Grain Mill attachment.
Place the 5L Appliance bowl underneath the attachment.
Add whole wheat grains into the Grain Mill attachment.
Adjust the setting to fine grains.
Start the machine on speed Max.
Mill the whole wheat grains into the bowl.
Add whole rye grains into the Grain Mill attachment.
Start the machine on speed Max.
Mill the whole rye grains into the bowl.
Remove the attachment from the machine.

Fit the Dough Tool.
Add warm milk, molasses and vegetable oil into the warming bowl.
Transfer the flour from the 5L Appliance bowl into the warming bowl.
Add semolina, cocoa powder, dark muscovado sugar, easy bake yeast and salt into the warming bowl, fit the splashguard.
Mix for 1 minute, speed Min.
Mix for 9 minutes, until dough forms, speed 1.
(Or use the Dough Kneading preset if applicable.)

Transfer the dough onto a work surface.
(Tip: Use an oiled spatula or dough scraper to remove the dough.)
Grease the warming bowl and return the dough to the bowl.
Prove for 1 hour until doubled, heat setting 2, speed off.
(Or use the Dough Proving preset if applicable.)

Transfer the dough onto a work surface.
Gently pull the edges into the centre.
Roll the dough over and shape into a ball.
Cover the dough with a damp tea towel.
Prove for 45-50 minutes until doubled.

Preheat the oven to 190ºC.
Lightly flour a large baking tray.
Place the dough on the baking tray.
Sprinkle with cut malted rye grains and press gently.
(Tip: The surface of the dough should be slightly sticky, so they should stick without any water needed.)
Bake for 30-35 minutes until hollow-sounding when tapped.
(Tip: Cover with foil during the last 10-15 minutes or if it starts to brown too quickly.)
Remove from the oven and let cool slightly.
Place on a wire rack and let cool completely.

Serve

Substitutions
Semolina can be replaced with cornmeal.