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  Recipe Home » Breads » Hearty Pumpernickel Loaves
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  Hearty Pumpernickel Loaves
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 175
Ingredients:
2 1/2 cup Unbleached Flour Or Bread Flour, Up To 3 Cups May Be Needed
1 1/2 cup Rye Flour, Stirred
1/4 cup Yellow Cornmeal
2 package Active Dry Yeast
1 1/4 cup ;Water
2 tbsp Dark Molasses
1 tbsp Vegetable Or Cooking Oil
2 tsp Salt
1 oz Unsweetened Baking Chocolate , 1 Square, Cut Up
1 cup Mashed Potatoes, Cold
1 tbsp Caraway Seeds
Vegetable Oil
Instructions:
Combine 1/2 cup of the flour, 1/2 cup of the rye flour, cornmeal and
undissolved yeast in a large bowl. Heat the water, molasses, oil,
salt and chocolate in a saucepan, over low heat, until very warm (120
to 130 Degrees F.)Add the liquid mixture to the flour-yeast mixture.
Beat with an electric mixer, set on high speed, til smooth, about 3
minutes. Add the remaining 1 cup of rye flour and potatoes and beat
for an additional 2 minutes. Stir in the caraway seeds and enough of
the remaining flour to make a SOFT dough. Turn the dough out onto a
floured surface and knead until smooth and satiny, about 5 minutes.
(Dough will still be soft and sticky!) Cover the dough with the bowl
and let rest for 20 minutes. Divide the dough in half and let rest
for 10 minutes. Form each half into a large ball and place on a large
greased baking sheet. Flatten the loaf slightly with the palm of the
hand and brush with the oil. Let rise in a warm place until doubled,
about 30 minutes. Bake in a preheated 375 degree F. oven for 30 to
35 minutes or until the loaves sound hollow when tapped. Remove from
the baking sheet and cool, on wire racks, until cold before slicing

Makes 2 Loaves
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