Unyeasted Carrot Rye Bread with Caraway
| Yield: | 12 Servings |
| Categories: | Breads |
| 2 | c | Rye flour |
| 4 | c | Whole wheat flour |
| 2 | c | Carrot pulp |
| 1/2 | c | Caraway seeds (or more; to taste) |
| 1 1/2 | ts | Salt |
| 2 | tb | Sesame oil (if no sesame oil; use all corn oil) |
| 2 | tb | Corn oil; or other light vegetable oil |
| 3 1/2 | c | Boiling water (or slightly less; for carrot puree) |
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