|Whole wheat pastry flour||1 1⁄4 Cup (20 tbs)|
|Unbleached flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1 1⁄2 Cup (24 tbs), softened|
|Honey||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon, divided|
|Carob syrup||3 Tablespoon|
Line an 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan with wax paper.
Sift together whole wheat pastry flour, unbleached white flour, and baking powder into a medium-size bowl.
In a large bowl, beat butter until fluffy.
Beat in honey, eggs, and 1 teaspoon vanilla.
Add flour mixture, and blend well.
With floured hands, divide dough in half.
Leave 1 half in large bowl, and place the other half in a separate bowl.
To 1 half, add 1 teaspoon vanilla, mixing in thoroughly.
To the other half, add syrup, mixing thoroughly.
Pat light dough on bottom of prepared pan.
Pat carob dough on top.
Cover, and refrigerate until firm, at least 4 hours.
Preheat oven to 350°F.
Butter 2 baking sheets.
Remove dough from pan, cut crosswise with a sharp knife into 1/4-inch-thick slices, and place on prepared baking sheets.
Bake on middle shelf of oven for about 12 minutes, or until lightly browned.
To make a checkerboard pattern, press together 4 1/4-inch slices, reversing every other one, and then cut crosswise.
Each slice will then have an 8-square checkerboard pattern.
Bake for 8 minutes, or until lightly browned.
Cool on wire racks.