Hearty pumpernickel loaves

Yield: 2 servings

Measure Ingredient
2½ cup Unbleached Flour Or Bread Flour; Up To 3 Cups May Be Needed
1½ cup Rye Flour; Stirred
¼ cup Yellow Cornmeal
2 packs Active Dry Yeast
1¼ cup ;Water
2 tablespoons Dark Molasses
1 tablespoon Vegetable Or Cooking Oil
2 teaspoons Salt
1 ounce Unsweetened Baking Chocolate ; 1 Square, Cut Up
1 cup Mashed Potatoes; Cold
1 tablespoon Caraway Seeds
\N \N Vegetable Oil

Combine ½ cup of the flour, ½ 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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