Dark Bread

1 c Warm water 2 tb Carob powder

1/4 c Maple syrup 4 c Whole wheat pastry flour

2 tb Yeast 1 1/2 c Rye flour

4 Eggs, at room temperature 1/2 c Corn meal

1/4 c Molasses 1 Egg

1 tb Instant coffee 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.
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