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Unyeasted Carrot Rye Bread with Caraway

2 cups rye flour
4 cups whole wheat flour
2 cups carrot pulp
1/2 cup caraway seeds (or more, to taste)
1 1/2 tsp. salt
2 tbsp. sesame oil (if no sesame oil, use all corn oil)
2 tbsp. corn oil, or other light vegetable oil
3 1/2 cups boiling water (or slightly less, for carrot puree)

Pan roast rye flour in 1 tbsp. sesame oil until darkened. (This
creates a heavenly aroma!)

Mix flours together with salt. Add caraway seeds. Add oil, rubbing
flour between hands until oily. Add carrot pulp, and mix well.
Add boiling water, using spoon to mix until dough begins to form,
and then hands. Keep hands cool by dipping them in a bowl of cool
water. Mix until earlobe consistency.

Knead until smooth; i.e., until dough stretches instead of tearing.
Shape into two small loaves, and place in oiled pans. Cut tops
lengthwise. Proof 2-6 hours, in oven set at 100-150 F, or on
counter top overnight. Brush tops of loaves with oil and place
damp tea towel over top to prevent drying.

Bake at 450F for 20 minutes on middle shelf, and then at 400F for
40 minutes on top shelf. Alternatively, you may bake at 350F for
1 1/2 hours. Crust will be rough but inside tender, and bottom
and sides will be dark brown. Cooked bread will sound a hollow
thump when tapped with finger. Wait until cool (approx. 1 hour)
before slicing, for bread that slices cleanly.

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