Pumpernickel

Directions

1. 1
   {"0":"In a medium saucepan combined the water and cornmeal and cook the mixture over low heat, stirring with a wooden spoon, until it becomes thick and smooth, about 5 minutes.","2":"Remove from heat and add molasses, butter, salt, sugar, optional caraway seeds, and chocolate.","4":"Stir until well blended and pour into a mixer bowl. Set aside until it has cooled to 105 to 115 degrees.","6":"Stir in the yeast and mashed potato.","8":"When all ingredients are blended, add the 3 cups rye and 1 cup whole wheat flour. The dough will be stiff and sticky.","10":"Turn the dough onto a work surface liberally sprinkled with whole wheat flour. Oil hands and flour board. Scrape board as needed..","12":"Some mixer dough hooks will knead the dense dough; others may not. If yours won't knead by hand.","14":"Be patient and presently the dough will respond and begin to clear the work surface, and your fingers. Knead until the dough is somewhat elastic, though it will be stiff, about 8 minutes by hand or with the dough hooks","16":"First Rising: Place in a greased bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, 75-90 minutes.","18":"Shaping: Punch down the dough, knead out the air bubbles, and form into a round, smooth ball. It may be divided to form smaller loaves or rolls if you wish. Place on the baking sheet.","20":"Second Rising: Cover the loaf with wax paper and leave to rise until doubled in bulk, about 1 hour.","22":"Preheat: Preheat the oven to 375 about 20 minutes before baking.","24":"Baking: Brush the loaf with the egg white-water mixture.","26":"Place in the oven and bake for 50 minutes, or until the bottom crust sounds hollow and hard when tapped with a finger. The loaf will be a rich dark brown. If the loaf appears to be browning too quickly, cover with a piece of foil or brown paper sack. (If using a convection oven, reduce heat 40 degrees.)","28":"Final Step: Remove the bread from the oven and place on a metal rack to cool."}