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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