HEIDELBERG RYE BREAD

2 1/4 cups whole wheat flour
1/4 cup carob powder*
2 tbsp. yeast
1 tbsp. caraway seeds
2 cups water
1/2 cup molasses
2 tbsp. butter
1 tsp. salt
2 1/2 cups rye flour

Combine whole wheat flour, carob powder, yeast, and caraway.

Heat water, molasses, butter, and salt in a saucepan until very warm.

Beat into flour mixture until smooth. Add enough rye flour to make a slightly stiff dough. Knead about 10 minutes, adding more rye flour if needed. Cover and let rest 20 minutes

Divide in half and shape into 2 round loaves about 6-inches across. Place on greased cookie sheet and slash tops with sharp knife or razor blade. Brush with oil and let rise until doubled, about 1 hour.

Bake at 350 degrees F for 45 to 50 minutes or until loaves sound hollow when tapped.

*unsweetened cocoa powder may be substituted for the carob powder.

Adapted from source: Whole Foods for the Whole Family by La Leche League