Arugula Bread Re-do

This bread was my favorite way to eat arugula, even though the loaf didn't come out quite right the first time.

The recipe comes from http://seitanismymotor.com/2007/07/28/arugula-bread/, and I changed a couple of things and tried it in my bread maker.

500g /4 cups +2 Tbsp. whole grain spelt flour, whole wheat pastry flour, all purpose - I can't remember the ratio, but it was probably a cup of each, two of all purpose 

1/2 cup crushed fiber cereal
1 Tbsp. /10g olive oil
1 pkg. active dry yeast
1 tsp. sugar
3 tsp. salt (this was really salty, so I'm going to try 2 tsp. next time)
450 – 500 ml (around 2 cups) warm water

bag of arugula, minced
1 Tbsp. dried thyme

Put all ingredients into bread maker on whole wheat setting and relax.

This resulted in a loaf of edible, tasty bread, but it was a little dense and a crater loaf, in that it rose, but then the middle sunk in.  This means too much liquid.  So, I am going to reduce the water amount and see what happens.