Hearty Pumpernickel Loaves recipe

Features for "Hearty Pumpernickel Loaves"

Served as main course. Vegetarian dish.

Ingredients for "Hearty Pumpernickel Loaves"   (Click here for measurement conversion)

2 1/2 cup unbleached Flour Or Bread
1/4 cup Yellow Cornmeal
1 1/4 cup Water
1 Tablespoon Vegetable Or Cooking Oil
1 oz unsweetened Baking Chocolate
1 cup Mashed Potatoes, Cold
Vegetable Oil

Flour
1 1/2 cup Rye Flour, Stirred
2 pk Active Dry Yeast
2 Tablespoon Dark Molasses
2 teaspoon Salt
1 Tablespoon Caraway Seeds

Method for "Hearty Pumpernickel Loaves"

Combine 1/2 cup of the flour, 1/2 cup of the rye flour, cornmeal and undissolved yeast in a large bowl. Heat the water, molasses, oil, salt and chocolate in a saucepan, over low heat, until very warm (120 to 130 Degrees F.)Add the liquid mixture to the flour-yeast mixture. Beat with an electric mixer, set on high speed, till smooth, about 3 minutes. Add the remaining 1 cup of rye flour and potatoes and beat for an additional 2 minutes. Stir in the caraway seeds and enough of the remaining flour to make a soft dough. Turn the dough out onto a floured surface and knead until smooth and satiny, about 5 minutes. (Dough will still be soft and sticky) Cover the dough with the bowl and let rest for 20 minutes. Divide the dough in half and let rest for 10 minutes. Form each half into a large ball and place on a large greased baking sheet. Flatten the loaf slightly with the palm of the hand and brush with the oil. Let rise in a warm place until doubled, about 30 minutes. Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the loaves sound hollow when tapped. Remove from the baking sheet and cool, on wire racks, until cold before slicing.

Comments

Yields: 2 loaves

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