Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 tbsp. tahini 3 c. very warm water
3 c. whole wheat flour (or 1/2 2 tbsp. caraway seeds
whole wheat 1/2 unbleached) 2 tbsp. coffee substitute (Roma, Postum or Pero)
2 tbsp. yeast 1/2 c. gluten flour (2/3 c. if using all
3 tbsp. molasses whole wheat flour)
2 tsp. salt
BEAT 200 strokes, or mix 5 minutes. LET REST 10 minutes or until bubbly. Gradually
ADD the following, adding enough rye flour to make a smooth dough:
1/2 c. carob powder
3?5 c. rye flour
KNEAD for 10 minutes. This dough is much stiffer than whole wheat. SHAPE into 2
round loaves or 3 8?x 5? sprayed loaf pans. LET RISE 25?40 minutes. They will not
rise as high as wheat loaves. BAKE at 350° for 30?35 minutes.
NOTE: Freshly ground flour always makes lighter bread.
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