Pumpernickel Bread

Directions

1. 1
   Combine all-purpose and rye flours.
2. 2
   Mix 2 cups flour mixture, salt, cereal, cornmeal and yeast in large bowl.
3. 3
   Combine water, molasses, chocolate and butter in saucepan; heat over low heat until butter and chocolate melt.
4. 4
   Gradually add to flour mixture; beat for 2 minutes at medium speed, scraping bowl occasionally. Add potatoes and 1 cup flour mixture, or enough flour to make a thick batter.
5. 5
   Beat at high speed for 2 minutes, scraping bowl occasionally.
6. 6
   Stir in caraway seed and enough additional flour mixture to make a soft dough.
7. 7
   Turn out onto a lightly floured board; cover dough with bowl and let rest 15 minutes.
8. 8
   Knead until smooth and elastic, about 15 minutes.
9. 9
   Place dough in greased bowl, turning to grease all sides.
10. 10
    Cover; let rise in warm place, free from drafts, until double in bulk.