Pumpernickel Bread

• 1 1/4 c. water
• 1 c. milk
• 1 Tbsp. shortening
• 1 Tbsp. butter
• 1/3 c. cornmeal
• 3 Tbsp. molasses
• 1 Tbsp. salt
• 1 tsp. active dry yeast (1 packet)
• 2 Tbsp. cocoa powder
• 1 Tbsp. caraway seed
• 3 c. bread flour
• 3 to 4 c. dark rye flour
• 1 c. prepared instant mashed potatoes

1. Dissolve yeast in 1/4 cup tepid water in a large mixing bowl; let
2. stand about 10 minutes.
3. Scald milk.
4. Add shortening, butter,
5. molasses,talt, cocoa and caraway seed.
6. Stir. Add
7. 1 cup
8. room
9. temperature water and check for temperature between 110u0b0 to 140u0b0.
10. Pour this mixture into bowl with yeast and
11. stir intornmeal.
12. Addt
13. cups
14. bread flour and mashed potatoes; beat thoroughly.
15. Add 3 cups rye flour a little at a time
16. and
17. blend. Add
18. rye
19. flour
20. until dough consistency is reached
21. and
22. knead 5 to 10 minutes.
23. Place in a greased bowl; cover
24. with
25. a
26. damp towel.
27. Rise until double in bulk.tunch down;
28. knead
29. lightly
30. 1 to 2 minutes.
31. Divide in two;
32. shape intotolls
33. and
34. place on a cookie sheet sprinkled with cornmeal;
35. rise
36. untiltoubletn bulk.
37. Preheat oven to 350u0b0 and bake
38. for
39. 30
40. to 35 minutes. Place on a cooling rack;
41. baste with melted butter and cover with a damp towel for soft crust.

water, milk, shortening, butter, cornmeal, molasses, salt, active dry yeast, cocoa powder, caraway seed, bread flour, dark rye flour, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690013 (may not work)