Super-good Pumpernickel Bread

Total Time: 4 hrs 5 mins Preparation Time: 3 hrs 15 mins Cook Time: 50 mins

Ingredients

• 9 cups all-purpose flour
• 3 cups rye flour
• 2 tablespoons salt
• 1 cup nabisco 100% all-bran cereal
• 3/4 cup yellow cornmeal
• 2 packages fleischmann active dry yeast
• 3 1/2 cups water
• 1/4 cup dark molasses
• 2 ounces unsweetened chocolate
• 1 tablespoon blue bonnet margarine
• 2 cups mashed potatoes, at room temperature
• 2 teaspoons caraway seeds (optional)

Recipe

• 1 combine and rye flours.
• 2 in a very large bowl, thoroughly mix 2 cups flour mixture, salt, cereal, cornmeal, and undissolved yeast.
• 3 combine water, molasses, chocolate, and margarine in a saucepan.
• 4 heat over low heat until liquids are very warm (120°f- 130°f).
• 5 margarine and chocolate do not need to melt.
• 6 gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• 7 add potatoes and 1 cup flour mixture.
• 8 beat at high speed 2 minutes, scraping bowl occasionally.
• 9 stir in caraway seed (if used) and enough additional flour mixture to make a soft dough.
• 10 turn out onto lightly floured board; cover and let rest 15 minutes.
• 11 then, knead until smooth and elastic, about 15 minutes.
• 12 place in greased bowl, turning to grease top.
• 13 cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
• 14 punch dough down; let rise again 30 minutes.
• 15 punch dough down; turn out onto lightly floured board.
• 16 divide into 3 equal pieces.
• 17 shape into round balls.
• 18 place in 3 greased 8 or 9 inch round cake pans.
• 19 cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
• 20 bake at 350°f, about 50 minutes, or until done.
• 21 remove from pans and cool on wire racks.