In a 2-cup liquid measure, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, about 5 minutes.
Insert dough blade in work bowl; add bread flour, whole wheat, rye, wheat germ, caraway seed and salt. Pulse on dough speed to combine, about 2 to 3 times.
Add vegetable oil, molasses and buttermilk to yeast mixture. With machine running on dough speed, add liquid mixture through small feed tube in a steady stream as only fast as flour will absorb it. Once dough forms a ball, continue processing for 45 seconds to knead dough. Open lid to check dough consistency. If dough is stiff and somewhat dry, add 1 teaspoon water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10 seconds. Check dough consistency again, making additional adjustments if necessary.
Shaping Rising and Baking
Shape dough into a ball. Place in a lightly oiled or floured plastic food storage bag; squeeze air out, allowing space for dough to rise. Let rise in warm place until dough doubles in size and tests ripe, about 1 hour.
Place dough on a lightly floured surface and punch down. Roll or pat into a 14-x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in lightly greased 9-x 5-inch bread pan. Cover; let rise in warm place until almost doubled and finger imprint remains when dough is lightly touched, about 30 to 40 minutes. Preheat oven to 375ºF for 15 minutes before baking.
Bake until golden brown and loaf sounds hollow when tapped, about 35 to 35 minutes. Remove from pan. Cool on wire rack.
