If using active dry yeast instead of instant, sprinkle 2 tsp active dry yeast over the warm water (1 1/4 cups) with 1 tsp sugar and let sit 5–10 minutes until foamy. If using instant yeast, skip this step and mix yeast dry with flour.

In a large mixing bowl, whisk together the all-purpose flour (3 cups), carob powder (1 cup), instant yeast (2 tsp — or the activated yeast from previous step), salt (1 tsp), and sugar (2 tbs) until evenly combined.

In a separate bowl or measuring cup, combine the warm water (1 1/4 cups), warm milk (1/2 cup), olive oil (3 tbs), and the egg (1, lightly beaten). If you activated yeast, use the yeast mixture here instead of dry yeast.

Make a well in the dry ingredients and pour in the wet mixture. Using a wooden spoon or dough hook on low speed, mix until the ingredients come together into a rough dough (about 2–3 minutes by hand or 1–2 minutes with mixer).

Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and slightly elastic. If using a stand mixer with a dough hook, knead on medium-low for 6–8 minutes. The dough should be tacky but not sticky; add up to 2 tbs flour if it is overly sticky.

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on ambient temperature.

Punch down the risen dough gently to release gas. Turn it out onto a lightly floured surface and shape it into a loaf (either an oval boule or a standard sandwich loaf). If making a sandwich loaf, place the shaped dough into a greased 9x5-inch loaf pan.

Cover the shaped loaf with lightly oiled plastic wrap or a cloth and let it proof until puffy and nearly doubled, about 40–60 minutes.

Baking & finishing

Preheat the oven to 190°C (375°F) with a rack in the middle. If you like a crisper crust, place an oven-safe dish on the bottom rack to add steam during the first part of baking.

Just before baking, brush the top of the loaf lightly with the beaten egg wash reserved (or a mixture of 1 tbs milk + 1 beaten egg white) for a glossy crust. Optionally sprinkle rolled oats (2 tbs) and a pinch of coarse sea salt (1/4 tsp) on the top.

If using the steam method, pour 1/2 cup hot water into the preheated dish on the bottom rack immediately after placing the loaf in the oven (be careful of steam). Place the loaf on the middle rack and bake for 25–30 minutes for a standard loaf (baking time may be shorter for a boule). The bread is done when it is deep brown, the internal temperature reads 93°C (200°F), or it sounds hollow when tapped on the bottom.

Remove the bread from the oven and immediately transfer it to a wire rack. Brush the top with 1 tbs honey or maple syrup thinned with a little water for a gentle shine and sweetness if desired.

Let the loaf cool completely on the rack for at least 1 hour before slicing. Cooling allows the crumb to finish setting and prevents a gummy interior.