Scandinavian-Style Pumpernickel

• 4 1/2 teaspoons (2 packages) active dry yeast
• 1/2 cup dark molasses
• 3 tablespoons butter, melted
• 2 tablespoons caraway seeds
• 1 teaspoon salt
• 2 cups rye meal, cracked wheat, or multigrain cereal
• 3 to 4 cups unbleached bread flour

1. In a large bowl, stir the yeast into 1 1/2 cups warm (105 to 115F) water; let stand for 5 minutes to soften.
2. Add the molasses, butter, caraway seeds, and salt.
3. Stir in the rye meal.
4. Let stand for 15 minutes.
5. Stir in the bread flour 1 cup at a time.
6. Beat in enough flour to make a stiff dough.
7. Turn the dough out onto a lightly floured board.
8. Cover with a cloth and let stand for 5 to 15 minutes.
9. Wash and grease the bowl; set aside.
10. Sprinkle the work surface with flour and knead the dough until smooth, 5 to 10 minutes.
11. Place in the greased bowl, turning to grease all sides.
12. Cover and let rise in a warm place until doubled, about 2 hours.
13. Punch the dough down.
14. Divide in half.
15. Shape each half into a loaf.
16. Grease two 9 x 5-inch loaf pans and place the loaves in the pans smooth side up.
17. Cover and let the dough rise until almost doubled, 45 minutes to 1 hour.
18. Position the oven racks so that the top rack is in the center of the oven.
19. Place a shallow pan of water on the very bottom rack in the oven.
20. Preheat the oven to convection bake at 325F for at least 20 minutes.
21. Fill a spray bottle with water and spray the loaves with water.
22. Place on the center rack in the oven.
23. Bake for 35 to 40 minutes or until a wooden skewer inserted into the center of each loaf comes out clean and dry.
24. Turn the bread out of the pans; cool on a wire rack.

active dry yeast, dark molasses, butter, caraway seeds, salt, rye meal, unbleached bread

Taken from www.epicurious.com/recipes/food/views/scandinavian-style-pumpernickel-372527 (may not work)