Title: Monastery of Angels Brown Bread
Categories: Breads
Yield: 2 Servings

2 c Lukewarm water
3 tb Brown or raw sugar
2 tb Shortening
1 tb Salt
3 tb Carob powder
2 1/2 tb Sesame seeds
1 pk Dry yeast
5 1/3 c Whole wheat flour
1/3 c Instant nonfat milk powder;+
1 1/2 ts Instant nonfat milk powder

Combine 1 cup water with brown sugar, shortening, salt, carob powder and
sesame seeds in mixing bowl. Stir with spoon or whip until mixture is just
blended. Place yeast in remaining 1 cup water and let stand to dissolve.
Mix flour with instant milk powder. Reserve 1 cup. Combine remaining flour
mixture with sugar mixture and add yeast mixture. Mix on low speed until
ingredients are well incorporated, then turn speed to medium and beat 4 to
5 minutes. If necessary, add reserved flour gradually. Flour mixture should
leave sides of bowl. Cover bowl with clean cloth, then cover with plastic
wrap to speed rising. Let rise 1 1/2 hours until doubled in bulk. Punch
dough down and let rise again, 20 to 30 minutes. Divide dough in halves,
shape into loaves and place in 2 greased 8- x 4-inch loaf pans, or shape
into rounds on greased baking sheets. Let rest 15 minutes. Bake at 375F 40
minutes. Makes 2 loaves

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini