Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Warm water |
| ¼ cup | Maple syrup |
| 2 tablespoons | Yeast |
| 4 \N | 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 \N | Egg |
| 1 tablespoon | Water |
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.