Instructions: 1. In a large bowl, combine the water, oil, molasses, carob powder, and yeast. Let the mixture sit for about 10 minutes to dissolve the yeast.

2. In a smaller bowl, mix together the sea salt, gluten flour or Vital Wheat Gluten, flaxseeds, rye flour, and about 1/2 cup of the wheat flour. Beat 100 strokes.

3. Add enough of the remaining wheat flour to make a kneadable dough. Turn the dough out onto a floured surface and knead for at least 10 minutes. Keep the kneading surface sprinkled with flour, kneading in just enough flour to keep the dough from sticking. A dough containing rye flour will always be stickier than a wheat dough, so dont add too much flour.

4. Oil the bowl in which you mixed the dough and return the dough to the bowl. Turn it over to oil the top. Cover the bowl with a clean, damp cloth and let the dough rise in a warm place until it has doubled in bulk (about 1 hour).

5. Punch down. Now either let the dough rise in the bowl another time or shape it into a loaf. Press the loaf down firmly in a well-oiled loaf pan, 4 1/2 x 8 1/2 x 2 1/2 inches, to ensure that this large loaf does not rise too high.

Oil the top of the loaf and let it rise until it has doubled in bulk.

6. Bake at 350 F for 45 minutes. Remove the bread from the pan and let it cool on a rack before storing.

Authors note: The first time I made this loaf, I let it rise too much in the pan and it fell over the sides. If that happens to you, just punch it down, reshape the loaf, and return it to the pan, pressing it down firmly. Let it rise again (this time only until doubled) and bake as usual.

Makes One loaf.

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