2 1/4 c Whole wheat flour
1/4 c Carob powder (I’ve used
-cocoa powder instead)
2 tb Yeast
1 tb Caraway seeds
2 c Water
1/2 c Molasses
2 tb Butter
1 ts Salt
2 1/2 c Rye flour
I love this recipe from “Whole Foods for the Whole Family” by La Leche
League:
Combine whole wheat flour, carob (or cocoa) powder, yeast, and caraway.
Heat water, molasses, butter, and salt in a saucepan until very warm. Beat
into flour mixture until smooth. Add enough rye flour to make a slightly
stiff dough. Knead about 10 minutes, adding more rye flour if needed.
Cover and let rest 20 minutes
Divide in half and shape into 2 round loaves about 6″ across. Place on
greased cookie sheet and slash tops with sharp knife or razor blade. Brush
with oil and let rise until doubled, about 1 hour.
Bake at 350 degrees for 45 to 50 minutes or until loaves sound hollow when
tapped.
Yields
1 Servings