Pumpernickel Bread

Directions

1. 1
   Dissolve yeast in 1/4 cup tepid water in a large mixing bowl; let
2. 2
   stand about 10 minutes.
3. 3
   Scald milk.
4. 4
   Add shortening, butter,
5. 5
   molasses, salt, cocoa and caraway seed.
6. 6
   Stir. Add
7. 7
   1 cup
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   room
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   temperature water and check for temperature between 110° to 140°.
10. 10
    Pour this mixture into bowl with yeast and
11. 11
    stir in cornmeal.
12. 12
    Add 3
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    cups
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    bread flour and mashed potatoes; beat thoroughly.
15. 15
    Add 3 cups rye flour a little at a time
16. 16
    and
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    blend. Add
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    rye
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    flour
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    until dough consistency is reached
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    and
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    knead 5 to 10 minutes.
23. 23
    Place in a greased bowl; cover
24. 24
    with
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    a
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    damp towel.
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    Rise until double in bulk. Punch down;
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    knead
29. 29
    lightly
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    1 to 2 minutes.
31. 31
    Divide in two;
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    shape into rolls
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    and
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    place on a cookie sheet sprinkled with cornmeal;
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    rise
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    until double in bulk.
37. 37
    Preheat oven to 350° and bake
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    for
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    30
40. 40
    to 35 minutes. Place on a cooling rack;
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    baste with melted butter and cover with a damp towel for soft crust.