Name: Dark Pumpernickel Bread
Ingredients: 3 packages active dry yeast; 1-3/4 cups warm water (105 to 115 degrees F); 1/2 cup dark molasses; 2 Tbsp. vegetable oil; 1 Tbsp. caraway seed; 1 Tbsp. salt; 2-1/2 cups dark rye flour; 1 cup shreds of wheat bran cereal; 1/4 cup cocoa; 2 to 2-1/2 cups all-purpose flour; cornmeal; margarine or butter, softened

Dark Pumpernickel Bread

Ingredients

3 packages active dry yeast
1-3/4 cups warm water (105 to 115 degrees F)
1/2 cup dark molasses
2 Tbsp. vegetable oil
1 Tbsp. caraway seed
1 Tbsp. salt
2-1/2 cups dark rye flour
1 cup shreds of wheat bran cereal
1/4 cup cocoa
2 to 2-1/2 cups all-purpose flour
cornmeal
margarine or butter, softened

Instructions

Dissolve yeast in warm water in large bowl. Stir in molasses, oil, caraway seed, salt, rye flour, cereal, and cocoa. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface. Cover, let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl, turn greased side up. Cover, let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.) Grease cookie sheet, sprinkle with cornmeal. Punch down dough, divide into halves. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of cookie sheet. Brush tops lightly with margarine, let rise until double, 40 to 50 minutes. Heat oven to 375 degrees F. Bake until loaves sound hollow when tapped, 30 to 35 minutes. Cool on wire racks.