Yield: 2 servings
|1 cup||Warm water|
|¼ cup||Maple syrup|
|4||Eggs, at room temperature|
|1 tablespoon||Instant coffee|
|2 tablespoons||Carob powder|
|4 cups||Whole wheat pastry flour|
|1½ cup||Rye flour|
|½ cup||Corn meal|
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.