1 c  Warm water
1/4 c  Maple syrup
2 tb Yeast
4    Eggs, at room temperature
1/4 c  Molasses
1 tb Instant coffee
2 tb Carob powder
4 c  Whole wheat pastry flour
1 1/2 c  Rye flour
1/2 c  Corn meal
1    Egg
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.