Pumpernickel Bread

• 6 c unsifted flour
• 4 t salt
• 1/2 c yellow cornmeal
• 3 T dark molasses
• 2 1/2 t softened butter or margarine
• 1 1/2 t caraway seeds
• 2 c unsifted rye flour
• 2/3 c whole bran cereal
• 1 pkg dry yeast plus 1 tsp water
• 1 1/3 c mashed potatoes (room temp)
• 1 1/2 squares (1 oz) unsweetened chocolate

1. Combine white and rye flours in a large mixing bowl, combine 1 1/2 cups of flour mixtures, salt, bran cereal, cornmeal and dry yeast; mix well.
2. In a large saucepan, combine water, molasses, chocolate, and butter/margarine.
3. Heat over low heat until liquid is very warm (120-130 F).
4. The butter and chocolate do not have to be completely melted.
5. Gradually add liquid ingredients to dry and beat 2 minutes with an electric mixer at medium speed, scraping bowl occasionally.
6. Add potatoes and 1 cup flour mixture.
7. Beat at high for 12 minutes, scraping bowl.
8. Stir in caraway seed and enough additional flour mixture to make a soft dough.
9. Turn dough out onto lightly floured board.
10. Knead until smooth and elastic, about 15 minutes.
11. Place dough in greased bowl, turning once to grease top.
12. Cover with a clean towel and let rise in a warm place until doubled in bulk, about 1 hr.
13. Punch down and turn onto lightly floured board.
14. Divide dough in half and shape each half into a round ball.
15. Place shaped dough in two 8-inch round cake pans which have been greased.
16. Cover with a clean towel and let rise in a warm place until doubled in bulk, approx. 45 minutes. Bake breads at 350 F about 50 minutes or until loaves sound hollow when tapped with knuckles.
17. Remove bread from pans to cooling racks.

flour, salt, yellow cornmeal, t, butter, caraway seeds, unsifted rye flour, bran cereal, yeast, potatoes, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=147010 (may not work)