Rye Bread

• 3 cups rye flour
• 2 cups whole wheat flour
• 1 cup unbleached white flour
• 1/4 - 1/2 cup carob powder, sifted
• 1 1/2 tsp. salt
• 3 tbsp. oil
• 1/3 tsp. yeast, dissolved in 1/2 cup warm water
• 2 cups water
• 1 egg yolk, beaten
• 1 tbsp. caraway seeds

1. Prepare dough at night.
2. Mix flours and salt in a large bowl.
3. Add oil and rub mixture well with hands to break up lumps.
4. Add yeast water and mix well.
5. Add other water slowly (VERY gooy) and mix by hand.
6. Knead approximately 5 minutes until dough doesn't stick to bowl sides. Place on a floured surface and knead 5 more minutes.
7. Place in a well oiled bowl and cover with a wet towel.
8. Let stand overnight. In the morning, knead 5 more minutes.
9. Allow to stand on an oiled baking sheet 2 hours covered with a damp cloth.
10. Divide into loaves and brush top with yolk and sprinkle with seeds.
11. Bake at 375 degrees approximately 50 minutes.
12. Makes 2 loaves.