Super-Good Pumpernickel Bread

Name: Super-Good Pumpernickel Bread
Prep time: 3 h 15 min
Cook time: 50 min
Total time: 4 h 5 min
Yield: 3 round loaves
Ingredients: 9 cups all-purpose flour; 3 cups rye flour; 2 tablespoons salt; 1 cup nabisco 100% all-bran cereal; 3/4 cup yellow cornmeal; 2 packages fleischmann active dry yeast; 3 1/2 cups water; 1/4 cup dark molasses; 2 ounces unsweetened chocolate; 1 tablespoon blue bonnet margarine; 2 cups mashed potatoes, at room temperature; 2 teaspoons caraway seeds (optional)

(2)

Recipe by Laudee

Posted Per Board Request. Recipe from Fleischmann's Bake-it-Easy Yeast Book. This is a very tasty Pumpernickel recipe. Makes 3 nice round loaves. I've made it for years, and it turns out good every time. Enjoy! (Prep. time includes kneading, resting, and rising times)

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READY IN: 4hrs 5mins

YIELD: 3 round loaves

UNITS: US

INGREDIENTS

Nutrition

9

cups all-purpose flour
3

cups rye flour
2

tablespoons salt
1

cup nabisco 100% all-bran cereal
³⁄₄

cup yellow cornmeal
2

packages fleischmann active dry yeast
3 ¹⁄₂

cups water
¹⁄₄

cup dark molasses
2

ounces unsweetened chocolate
1

tablespoon blue bonnet margarine
2

cups mashed potatoes, at room temperature
2

teaspoons caraway seeds (optional)

DIRECTIONS

Combine white and rye flours.
In a very large bowl, thoroughly mix 2 cups flour mixture, salt, cereal, cornmeal, and undissolved yeast.
Combine water, molasses, chocolate, and margarine in a saucepan.
Heat over low heat until liquids are very warm (120°F- 130°F).
Margarine and chocolate do not need to melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add potatoes and 1 cup flour mixture.
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in caraway seed (if used) and enough additional flour mixture to make a soft dough.
Turn out onto lightly floured board; cover and let rest 15 minutes.
Then, knead until smooth and elastic, about 15 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down; let rise again 30 minutes.
Punch dough down; turn out onto lightly floured board.
Divide into 3 equal pieces.
Shape into round balls.
Place in 3 greased 8 or 9 inch round cake pans.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
Bake at 350°F, about 50 minutes, or until done.
Remove from pans and cool on wire racks.