Rye Toasting Bread With Cherries & Pumpkin Seeds

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1 1/4-ounce package active dry yeast

1/2 cup water at 110°F

1/2 cup warm milk

1/2 cup blackstrap molasses

1/4 cup dried cherries

1/4 cup pumpkin seeds

1/4 cup dried unsweetened coconut

1 3/4 cups rye flour, divided (6 1/4 ounces)

1 1/4 cups bread flour (5 1/2 ounces)

3/4 cup whole wheat flour (3 1/4 ounces)

2 teaspoons salt

1 teaspoon caraway seeds, ground

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