Crock Pot Pumpernickel Bread

• 1 teaspoon granulated sugar
• 1 13 cups warm water
• 1 (8 g) envelope active dry yeast (1 Tbsp, scant. )
• 1 cup unbleached all-purpose flour
• 1 cup rye flour
• 2 tablespoons molasses (not blackstrap)
• 2 tablespoons cooking oil
• 2 tablespoons cocoa
• 1 teaspoon salt
• 2 teaspoons caraway seeds (optional)
• 1 cup rye flour

1. Stir sugar into warm water in large bowl and sprinkle yeast over top.
2. Let stand for 10 minutes then stir to dissolve yeast.
3. Add next 7 ingredients and beat on low to moisten.
4. Beat on high for 2 minutes.
5. Stir in second amount of rye flour.
6. Grease bottom of 3-1/2 quart slow cooker.
7. Turn dough into cooker.
8. Place 5 paper towels between top of slow cooker and lid.
9. Put wooden match or an object 1/8-inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape.
10. Do not lift lid for the first 1-3/4 hours cooking time.
11. Cook on High for about 2 hours.
12. Loosen sides with knife and turn out onto rack to cool.
13. Cut into 14 slices.

sugar, water, active dry yeast, flour, rye flour, molasses, cooking oil, cocoa, salt, caraway seeds, rye flour

Taken from www.food.com/recipe/crock-pot-pumpernickel-bread-433791 (may not work)