Homemade Cheesy Rye Bread

My recipe:

2 1/2 cups wheat flour
1 cup Rye flour

I substituted one of the flour cups with a 1/3 almond flour, 1/3 graham flour, and 1/3 flax seed meal. I didn't have any wheat flour on hand, so used organic white.

One packet of yeast
One egg
One cup of sharp cheddar cheese
1 tsp each of onion powder and garlic powder
1/3 tsp salt
A bit of sweetener - I poured a tiny bit of agave, pure maple syrup, and black strap molasses into the mix.
2 TSP or more of oil

Mix wet and dry, adding dry a little at a time, add more flour if too sticky. Knead into a ball, and place on flat surface. Knead out with heels of hands for about five minutes. Place in bowl with towel over it for about 40 minutes, or until it doubles in size. Knead out again for a minute, shape, fold once into your baking pan, and bake for about 30-35 minutes at 375 degrees.

Results: Good, but needs more cheese. I'd double the cheese. It tastes like plain wheat bread with a hint of cheese and seasoning. I had a feeling it might turn out like this, but didn't want it to go the other way. Maybe a little dry mustard and/or Worcestershire sauce? Something needs to enhance the cheese. I also forgot to butter the top, but it was just fine.

Store in sealed plastic ware in frig. I put a paper towel on the bottom of my plastic ware under the bread to keep it fresh.