Pumpernickel Bread

• 2 pkg. active dry yeast
• 1/2 c. lukewarm water
• 1/4 tsp. sugar
• 1 c. black coffee
• 1 Tbsp. oil
• 2 sq. unsweetened chocolate (2 oz.)
• 1/3 c. molasses
• 1 Tbsp. kosher salt
• 2 1/2 c. rye flour
• 3 c. unbleached flour
• cornmeal

1. Dissolve yeast in 1/2 cup warm water with 1/4 teaspoon sugar. In a small, heavy saucepan, combine the coffee, oil, chocolate and molasses.
2. Simmer, stirring over low heat until the chocolate is completely melted.
3. Remove from heat and let cool to lukewarm.
4. In a large mixing bowl, combine the melted chocolate and coffee mixture with the dissolved yeast.
5. Stir in the salt and rye flour and mix with an electric mixer.
6. Gradually beat in the unbleached flour, adding no more than 1 cup at a time to make a workable dough.
7. Remove the dough to a lightly floured surface and knead for about 10 minutes, adding additional unbleached flour as necessary, until dough is smooth and elastic.
8. The dough will feel very heavy.

active dry yeast, water, sugar, black coffee, oil, unsweetened chocolate, molasses, kosher salt, rye flour, flour, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287837 (may not work)