Dark Rye Cornmeal Bread

Directions

Combine warm water and maple syrup; sprinkle on yeast; set aside.

Using a whisk, blend eggs, molasses, and coffee.

Add carob powder and ½ 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 to 40 minutes or until thunking sound is made when bread is hit with a knuckle.