Pumpernickel

As requested from C.C. Breads cookbook.

• Ready In: 3 hrs 30 mins
• Yields: 2 round loaves

Ingredients

• 1⁄2 cup warm water
• 2  tablespoons granulated sugar
• 3 (1/4ounce)  active dry yeast
• 1⁄3 cup  mild molasses
• 2  tablespoons butter or 2  tablespoons  hard margarine
• 1  tablespoon salt
• 2  tablespoons caraway seeds (optional)
• 1 1⁄4 cups hot water
• 2 1⁄2 cups  rye flour
• 1⁄4 cup  cocoa
• 3  cups all-purpose flour (approximately)

Directions

1. Stir warm water and sugar together in small bowl.
2. Sprinkle yeast over top.
3. Let stand 10 minutes.
4. Stir to dissolve yeast.
5. Measure molasses, butter, salt, caraway seed and hot water in large bowl.
6. Stir.
7. Cool to lukewarm.
8. Add rye flour and cocoa.
9. Beat to mix thoroughly.
10. Add yeast mixture.
11. Stir.
12. Add about 1/2 of the all-purpose flour.
13. Mix.
14. Work in enought remaining flour until dough pulls away from sides of bowl.
15. Turn out onto a floured surface.
16. Knead 8-10 minutes until smooth and elastic.
17. Place in greased bowl, turning once to grease top.
18. Cover with tea towel.
19. Let stand in warm place until doubled in bulk.
20. Punch dough down.
21. Divide dough into 2 equal portions.
22. Shape into round balls.
23. Place onto greased baking sheets.
24. Cover with tea towel.
25. Let stand in warm place until doubled in size.
26. Bake in 375 oven for about 30 minutes.