Recipe - Heidelberg Rye Bread

2 One fourth cup Whole wheat flour
One fourth cup Carob powder (I've used
cocoa powder instead)
2 tablespoon Yeast
1 tablespoon Caraway seeds
2 cup Water
One half cup Molasses
2 tablespoon Butter
1 teaspoon Salt
2 One half cup Rye flour

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. Posted to Digest breadbakers.v097.n023 by judi@abs.net (Judi
Hammett) on Mar 16, 1997