Pumpernickel loaves

Yield: 1 Servings

Measure Ingredient
7 cups Unsifted white flour (up to 8)
3 cups Unsifted rye flour
2 tablespoons Salt
4 larges Shredded wheat biscuits
¾ cup Yellow corn meal
3 packs Active dry yeast
3½ cup Water
¼ cup Dark molasses
2 ounces Unsweetened chocolate
1 tablespoon Margarine
2 cups Mashed potatoes (at room temperature)
2 teaspoons Caraway seeds

Workbasket Recipes: This issue (March, 1979) has a large article entitled "Bread: From Freezer To Oven". I thought the breads looked interesting, so I am posting them, but each is fairly long, and will probably have its own mailing.

Combine flours. In a large bowl, thoroughly mix 2 cups flour mixture, salt, shredded wheat cereal, corn meal and undissolved yeast.

Combine water, molasses, chocolate and margarine in a saucepan. Heat over low heat until liquids are very warm. Margarine and chocolate do not need to melt. Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add potatoes and 1 cup flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in caraway seeds and enough additional flour mixture to make a stiff dough. Turn out onto lightly floured board; cover dough and let rest 15 minutes. Then knead until smooth and elastic, about 15 minutes.

Divide dough into 3 equal pieces. Form each piece into a smooth round ball.

Flatten each ball into a mound, 6 inches in diameter. Place on greased baking sheets. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks.

Remove from freezer; unwrap and place on ungreased baking sheets. Cover; let stand at room temperature until fully thawed, about 3½ hours. Let rise in warm place, free from draft, until doubled in bulk, about 2 hours.

Bake at 375 about 35 minutes, or until done. Remove from baking sheets and cool on wire racks.


After shaping, let rise in warm place, free from draft, until doubled in bulk. (Unfrozen dough will rise faster than frozen dough). Makes 3 loaves.

Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 14, 1997

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