5-Grain Pumpernickel Bread

• 1 c. mashed potatoes
• 1/2 c. rolled oats
• 1 c. dark rye flour
• 1/3 c. corn meal
• 1/3 c. wheat germ
• 1/2 c. molasses
• 1/4 c. shortening
• 2 tsp. salt
• 1 1/3 c. boiling water
• 1 pkg. dry yeast
• 1/4 c. warm water
• 3 to 4 c. whole wheat flour (or graham)

1. Combine first 9 ingredients in a large bowl.
2. Cool to lukewarm.
3. Soften yeast in warm water, stir into cooled mixture. Gradually add wheat flour to form dough.
4. Knead on heavily floured surface until smooth, about 10 minutes.
5. Cover, let rise in warm place until double, 1 1/2 to 2 hours.
6. Divide in half, shape into 12 to 14-inch loaves and place on large greased cookie sheets. Cover, let rise 45 to 60 minutes.
7. Dough may not double in size. Bake at 375u0b0 for 30 to 40 minutes until a deep golden brown.

potatoes, rolled oats, dark rye flour, corn meal, germ, molasses, shortening, salt, boiling water, yeast, warm water, whole wheat flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=173251 (may not work)