Pumpernickel Bread

• potatoes 2 lg. unpeeled, cooked in water to cover
• 4 teaspoons salt
• 5 cups rye flour
• 6 1/2 cups wheat flour or unbleached white
• 1 beaten egg slightly
• 1/2 teaspoon water
• 1 package yeast
• 1/2 cup water potato
• 1 teaspoon honey
• 3 cups cold water
• 3/4 cup cornmeal
• 1/2 cup molasses
• 1 tablespoon caraway seeds
• 2 tablespoons oil

1. Peel potatoes and rice them while still hot. Measure at least 2 cups of the potatoes and cool slightly. Soften the yeast in the 1/2 cup potato water. Add honey and soak a few minutes.
2. Combine cold water and corn meal; boil, stirring, until thick. Add molasses, caraway, oil and salt to corn meal. Cool to lukewarm. Add the riced potatoes and yeast mix to the lukewarm corn meal mix; blend. Add rye flour, then wheat flour, reserving enough to knead with.
3. Knead well; place in greased bowl to rise. Cover with a damp cloth and let rise in a warm, draft-free place about 2 1/2 hours. Punch down; form into 4 round loaves and on a large cookie sheet or 4 pie pans.
4. For a shiny crust, mix the egg and 1/2 teaspoon water and brush on tops. Prick with fork for design. Let rise for about an hour. Bake at 375 degrees for 45 minutes.

potatoes, salt, rye flour, cups wheat flour, egg slightly, water, yeast, water, honey, cold water, cornmeal, molasses, caraway seeds, oil

Taken from www.yummly.com/recipe/Pumpernickel-Bread-1671293 (may not work)