Dark bread
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Warm water |
| ¼ | cup | Maple syrup |
| 2 | tablespoons | Yeast |
| 4 | Eggs, at room temperature | |
| ¼ | cup | Molasses |
| 1 | tablespoon | Instant coffee |
| 2 | tablespoons | Carob powder |
| 4 | cups | Whole wheat pastry flour |
| 1½ | cup | Rye flour |
| ½ | cup | Corn meal |
| 1 | Egg | |
| 1 | tablespoon | Water |
Directions
Combine warm water and maple syrup; sprinkle on yeast; set aside.
Using a whisk, blend eggs, molasses, and coffee. Add carob powder and ½ 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.