| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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