Categories: Breads 
      Yield: 2 servings 
  
      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.