Pumpernickel bread

Pumpernickel bread

Ingredients/Components

• t salt - 4 item
• c unsifted flour - 6 item
• c yellow cornmeal - 1/2 item
• T dark molasses - 3 item
• 1/2 t softened butter or margarine - 2 item
• 1/2 t caraway seeds - 1 item
• c unsifted rye flour - 2 item
• c whole bran cereal - 2/3 item
• pkg dry yeast plus 1 tsp water - 1 item
• 1/3 c mashed potatoes room temp - 1 item
• 1/2 squares 1 oz unsweetened chocolate - 1 item

How to make pumpernickel bread:

Combine white and rye flours in a large mixing bowl, combine 1 1/2 cups of flour mixtures, salt, bran cereal, cornmeal and dry yeast; mix well. In a large saucepan, combine water, molasses, chocolate, and butter/margarine. Heat over low heat until liquid is very warm (120-130 F). The butter and chocolate do not have to be completely melted. Gradually add liquid ingredients to dry and beat 2 minutes with an electric mixer at medium speed, scraping bowl occasionally. Add potatoes and 1 cup flour mixture. Beat at high for 12 minutes, scraping bowl. Stir in caraway seed and enough additional flour mixture to make a soft dough. Turn dough out onto lightly floured board. Knead until smooth and elastic, about 15 minutes. Place dough in greased bowl, turning once to grease top. Cover with a clean towel and let rise in a warm place until doubled in bulk, about 1 hr. Punch down and turn onto lightly floured board. Divide dough in half and shape each half into a round ball. Place shaped dough in two 8-inch round cake pans which have been greased. Cover with a clean towel and let rise in a warm place until doubled in bulk, approx. 45 minutes. Bake breads at 350 F about 50 minutes or until loaves sound hollow when tapped with knuckles. Remove bread from pans to cooling racks.

Recipe categories: Breads, Low fat, Yeast breads.