Homemade Pumpernickel Bread

• 1 teaspoon active dry yeast
• 1/3 cup warm water (110u0b0 to 115u0b0)
• 1 tablespoon molasses
• 1 tablespoon reduced-fat butter
• 1/2 ounce unsweetened chocolate, melted
• 3/4 teaspoon white vinegar
• 1/4 teaspoon salt
• 3/4 cup rye flour
• 1/4 to 1/2 cup whole wheat flour

1. In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into a round loaf. Place on a
4. coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375u0b0 for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.

active dry yeast, warm water, molasses, butter, chocolate, white vinegar, salt, rye flour, whole wheat flour

Taken from www.tasteofhome.com/recipes/homemade-pumpernickel-bread/ (may not work)