2 TBS molasses
2 TBS light honey
1 pkg active dry yeast
4 cups whole-wheat flour
1/2 teaspoon crushed fennel seed
2 TBS grain coffee
2 TBS carob powder
1-1/2 cups rye flour
1 TBS crushed caraway seed
1/2 ysp onion powder
2 TBS safflower oil, plus oil for coating pans
1/2 cup lukewarm water
1 cup low-fat buttermilk
In a large bowl combine the water, room temperature buttermilk, yeast, honey, and molasses, stirring until yeast dissolves.
Allow to stand for 5 minutes before stirring in 2 cups of flour, or enough to form a thick batter. Stir thoroughly and let stand 20 minutes.
Stir batter down, then add the following ingredients: carob powder, grain coffee, onion power, rye flour, caraway seed, fennel seed, and 2 tablespoons safflower oil to form a thick dough. Lightly flour a counter or breadboard and turn dough onto board. Knead until smooth and elastic, usually about 10 minutes. Lightly oil a mixing bowl and put kneaded dough into it. Cover with a dish towel and let rise for 40 minutes.
Punch down dough before covering again, and allowing to rise for 30 minutes.
Lightly grease a 2-quart loaf pan and preheat oven to 350 degrees. Form dough into one large loaf; press into pan. Let rise 10 minutes.
Bake until loaf sounds hollow when tapped and comes easily out of pan, which can take between 45 minutes and an hour.
Makes 1 large loaf.