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| 2 1/4 Tasse | whole wheat flour |
| 1/4 Tasse | Carob powder (I've used cocoa powder instead) |
| 2 Esslöffel | yeast |
| 1 Esslöffel | caraway seeds |
| 2 Tasse | water |
| 1/2 Tasse | molasses |
| 2 Esslöffel | butter |
| 1 Teelöffel | salt |
| 2 1/2 Tasse | Rye flour |
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I love this recipe from "Whole Foods for the Whole Family" by La Leche League:
Combine whole wheat flour, carob (or cocoa) 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" 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 for 45 to 50 minutes or until loaves sound hollow when tapped.
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