1 c warm water, at 100 deg. 2 tb carob powder
1/4 c maple syrup 4 c whole wheat pastry flour
2 tb yeast 1 1/2 c rye flour
4 ea eggs, at room temperature 1/2 c corn meal
1/4 c molasses 1 ea egg
1 tb instant coffee 1 tb water
Combine warm water and maple syrup; sprinkle on yeast; set aside.
Using a whisk, blend eggs, molasses, and coffee. Add carob powder and
1/2 of flour. Beat until smooth. Using a wooden spoon, mix in rye
flour and corn meal; beat thoroughly. Gradually add remaining flour.
Turn onto floured work surface and knead 15 minutes. Place in lightly
oiled bowl; turn dough so top is also oiled. Cover with a towel and
let stand for 1 hour. Turn out, punch down, and knead for 3 minutes.
Form into round loaves. Place on lightly oiled cookie sheets.
Combine egg and water; use to brush loaves. Let rise again for 1
hour; bake at 350 degrees, 30-40 minutes or until thunking sound is
made when bread is hit with a knuckle. Makes 2 loaves
Yields
20 servings