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.
Yields
2 Servings
