Pumpernickel Bread

• 6 1/2 cups all-purpose flour
• 3 cups rye flour
• 1 cup shreds of wheat bran cereal
• 3/4 cup yellow cornmeal
• 2 packages dry yeast
• 2 tablespoons salt
• 3 1/2 cups water
• 1/4 cup molasses
• 2 (1-ounce) squares unsweetened chocolate
• 1 tablespoon butter or margarine
• 2 cups cooked, mashed potatoes
• 2 teaspoons caraway seeds

1. Combine all-purpose and rye flour; stir well. Combine 2 cups flour mixture, cereal, cornmeal, yeast, and salt; mix well. Set remaining flour mixture aside.
2. Combine water, molasses, chocolate, and butter in a medium saucepan; heat mixture to 125u0b0, stirring occasionally.
3. Gradually add hot liquid mixture to cereal mixture, beating at low speed of electric mixer 2 minutes. Add potatoes and 1 cup flour mixture; beat at high speed of electric mixer 2 minutes. Add caraway seeds and enough remaining flour mixture to form a soft dough, beating well after each addition.
4. Turn dough out onto a floured surface; cover and let rest 15 minutes. Knead 10 minutes or until smooth and elastic. Shape into a ball; place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
5. Punch dough down; cover and repeat rising procedure 30 minutes. Punch dough down, and divide into 3 equal portions. Shape each portion into a ball. Place each ball in a greased 8- inch round cake pan. Cover and repeat rising procedure 45 minutes or until doubled in bulk.
6. Bake at 350u0b0 for 1 hour or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.

flour, rye flour, cereal, yellow cornmeal, yeast, salt, water, molasses, chocolate, butter, potatoes, caraway seeds

Taken from www.myrecipes.com/recipe/pumpernickel-bread-0 (may not work)