1 c Warm water 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 Eggs, at room temperature 1/2 c Corn meal
1/4 c Molasses 1 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.
Yields
2 servings