1 c Warm water
1/4 c Maple syrup
2 tb Yeast
4 Eggs, at room temperature
1/4 c Molasses
1 tb Instant coffee
2 tb Carob powder
4 c Whole wheat pastry flour
1 1/2 c Rye flour
1/2 c Corn meal
1 Egg
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.
From
Yields
2 Servings