Pumpernickel Bread

• 9 c. all-purpose flour
• 3 c. rye flour
• 2 Tbsp. salt
• 1 c. whole bran cereal
• 3/4 c. yellow cornmeal
• 2 pkg. dry yeast
• 3 1/2 c. water
• 1/4 c. dark molasses
• 2 (1 oz.) sq. unsweetened chocolate
• 1 Tbsp. butter or margarine
• 2 c. mashed potatoes (at room temperature)
• 2 tsp. caraway seed

1. Combine all-purpose and rye flours.
2. Mix 2 cups flour mixture, salt, cereal, cornmeal and yeast in large bowl.
3. Combine water, molasses, chocolate and butter in saucepan; heat over low heat until butter and chocolate melt.
4. Gradually add to flour mixture; beat for 2 minutes at medium speed, scraping bowl occasionally. Add potatoes and 1 cup flour mixture, or enough flour to make a thick batter.
5. Beat at high speed for 2 minutes, scraping bowl occasionally.
6. Stir in caraway seed and enough additional flour mixture to make a soft dough.
7. Turn out onto a lightly floured board; cover dough with bowl and let rest 15 minutes.
8. Knead until smooth and elastic, about 15 minutes.
9. Place dough in greased bowl, turning to grease all sides.
10. Cover; let rise in warm place, free from drafts, until double in bulk.

allpurpose, rye flour, salt, bran cereal, yellow cornmeal, yeast, water, dark molasses, unsweetened chocolate, butter, potatoes, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220736 (may not work)