Hearty Pumpernickel Loaves
	
	2-1/2 c unbleached flour
	1-1/2 c rye flour, stirred
	1/4 c yellow cornmeal
	2 pk active dry yeast
	1-1/4 c water
	2 tb dark molasses
	1 tb vegetable or cooking oil
	2 ts salt
	1 oz unsweetened baking chocolate, 1 square, cut Up
	1 c mashed Potatoes, cold
	1 tb caraway seeds
	vegetable oil
	
	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, until 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, 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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