Pumpernickel Bread(With Potato; 3 Loaves)

• 9 to 10 c. whole wheat flour
• 4 c. dark rye flour
• 2 Tbsp. salt (optional)
• 3/4 c. cornmeal
• 2 pkg. dry yeast
• 3 1/2 c. water
• 1/4 c. dark molasses
• 3 Tbsp. cocoa powder mixed with 6 Tbsp. hot water (optional)
• 1 Tbsp. melted butter
• 2 c. mashed potatoes
• 2 tsp. caraway seed

1. Combine the whole wheat and rye flours.
2. In a very large bowl, mix 2 cups of the flour mixture with the salt, cornmeal and yeast. In a saucepan, heat the water, molasses, cocoa mixture and butter until very warm (about 120u0b0 to 130u0b0).
3. Add this to the dry ingredients in the large bowl.
4. Add the mashed potatoes and 1 more cup of the flour.
5. Stir in caraway seed and enough of the flour mixture to make a stiff dough.
6. Turn out onto a lightly floured surface and knead for 15 minutes.
7. Add more flour if the mixture seems too sticky.
8. Place in a buttered bowl; turn once to coat top.
9. Cover and place in a warm spot to rise until doubled in bulk (about 1 hour).

whole wheat flour, dark rye flour, salt, cornmeal, yeast, water, dark molasses, cocoa powder mixed, butter, potatoes, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930925 (may not work)