Dark Pumpernickel Bread

Name: Dark Pumpernickel Bread
Ingredients: 3 packages yeast, active dry; 1 1/2 cups water warm; 1/2 cup molasses; 1 tablespoon caraway seeds; 2 teaspoons salt; 2 tablespoons vegetable shortening; 2 1/2 cups rye flour; 1/4 cup cornmeal; 1/4 cup cocoa powder; 2 cups flour, all-purpose; 1 x cornmeal

11 ingredients

18 steps

Ingredients

3 packages yeast, active dry
1 1/2 cups water warm
1/2 cup molasses
1 tablespoon caraway seeds
2 teaspoons salt
2 tablespoons vegetable shortening
2 1/2 cups rye flour
1/4 cup cornmeal
1/4 cup cocoa powder
2 cups flour, all-purpose
1 x cornmeal

Directions

1

Dissolve yeast in warm water in a large mixing bowl.
2

Stir in molasses, caraway seeds, salt, shortening, rye flour, 1/4 cup cornmeal, and cocoa.
3

Beat at medium speed of an electric mixer until smooth.
4

Stir in enough all-purpose flour to make a stiff dough.
5

Turn dough out onto a lightly floured surface.
6

Cover and let rest 10 to 15 minutes.
7

Knead until smooth and elastic (5 to 10 minutes).
8

Shape dough into a ball, and place in a well-greased bowl, turning to grease top.
9

Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
10

Punch dough down; shape into a ball.
11

Cover and let rise in a warm place, free from drafts, about 40 minutes or until doubled in bulk.
12

Grease a baking sheet, and sprinkle with cornmeal.
13

Punch dough down, and divide in half.
14

Shape each half into a round, slightly flat loaf.
15

Place loaves on opposite corners of baking sheet.
16

Cover and let rise in a warm place, free from drafts, 1 hour.
17

Bake at 375F (190C) for 25 to 30 minutes or until loaves sound hollow when tapped.
18

Remove from baking sheet, and let cool on wire racks.