4 Cups Whole Wheat Flour
4 Cups Whole Wheat Pastry Flour
2 Tbsp. Yeast With No Preservatives
¼ Cup Warm Water
¼ Cup Carob Syrup
*Egg Replacer- to equal 3-4 eggs
2 Tbsp. Sunflower Oil
2 Cups Water
2 Tbsp. Non-Hydrogenated Margarine
Sprinkle of Poppy Seeds
Preheat oven to 375 degrees. Dissolve yeast and carob
syrup in ¼ Cup water. Let stand for 5 minutes.
Mix flours together in separate bowl.
Make a well in the center and add the “sponged” yeast
Let stand 5 more minutes. Beat 100 strokes or use
Mix in egg replacer, oil and the rest of the water.
Knead dough on floured board.
Cover and let rise in warm place until double in size.
Punch down and let rise again, and then
punch down again.
Grease cookie sheet with Non-Hydrogenated Margarine.
Divide into 6 parts. Roll each one into a long rope.
Place 3 next to each other on cookie sheet and braid.
Pinch end, repeat. Let rise 30 minutes more.
Melt remaining margarine and brush over loaves.
Sprinkle with poppy seeds. Bake for 1 hour.