Title: Dark Bread
Categories: Bread
Yield: 2 Servings
| 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.