Dark Pumpernickel Bread Prep: 40 min; Proof: 1hr 40min; Bake: 30 min Makes 2 loaves, 12 slices each 2 1/2 cups all-purpose or bread flour 1/4 cup baking cocoa 2 tablespoons caraway seed 1 tablespoon plus 1 teaspoon salt 3 packages regular or quick active dry yeast 1 1/2 cups water 1/2 cup dark molasses 2 tablespoons shortening 2 3/4 to 3 cups rye flour Cornmeal Margarine or butter, melted, if desired 1. Mix bread flour, cocoa, caraway seed, salt and yeast in large bowl. Heat water, molasses and shorten- ing in 1-quart saucepan over medium heat until very warm (120 to 130 degrees). Add molasses mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Stir in enough rye flour, 1 cup at a time, to make dough easy to handle 2. Turn dough onto lightly floured surface. Cover and let rest 15 minutes. Knead 5 to 10 minutes or until smooth. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 2 hours or until double. Dough is ready if indention remains when touched 3. Punch down dough. Cover and let rise about 40 minutes or until double 4. Grease cookie sheet with shortening; sprinkle with cornmeal 5. Punch down dough and divide in half. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of cookie sheet. Cover and let rise in warm place 1 hour 6. Heat oven to 375 degrees 7. Bake 25 to 30 minutes or until loaves sound hol- low when tapped. Remove from cookie sheet to wire rack. Brush with margarine; cool *If using self-rising flour, omit salt 1 Slice: Calories 125 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 360mg; Carbohydrate 26g (Dietary Fiber 2g); Protein 3g
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