MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: German Pumpernickel Bread
  Categories: Breads
       Yield: 1 Servings
       2 pk Active dry yeast
     1/4 c  Unsweetened cocoa
       2 tb Sugar
       1 tb Caraway seed
   1 1/2 ts Salt
       3 c  Stirred rye flour
       2 c  Water
     1/4 c  Molasses
     1/4 c  Butter or margarine
       3 c  Sifted all-purpose flour
            Shortening (I used Pam
   Recipe by: James Porter - from the house <porterj@LBM.COM> In large
   bowl, stir together yeast, cocoa, sugar, caraway seed, salt, and 2
   cups rye flour; set aside.
   In 2 quart saucepan over low heat, heat water, molasses and butter
   until very warm (120-130 ^F)
   Using mixer at low speed, gradually beat molasses mixture into yeast
   mixture until well blended.  Increase speed to medium; beat 2
   minutes. Add remaining 1c rye flour.  Increase speed to high; beat 2
   more minutes.
   Stir in enough all-purpose flour to make a soft dough.  Turn out
   dough onto lightly floured surface. Knead until smooth and elastic
   about 5 minutes.
   Place into greased large bowl, turning over dough so that top is
   greased. Cover with towel and let rise in warm place until almost
   doubled, about 45 minutes to an hour.
   Punch down dough.  Divide in half. cover and let rest 5 minutes.
   Shape each half into a round loaf. Place, 4 apart, on greased large
   baking sheet.
   Cover and let rise until almost doubled, 45 minutes to an hour.
   Diagonally slash each loaf, crosswise, 3 times.
   Bake in 375^ oven for 20 minutes. Cover loosely with foil; bake 15
   minutes more or until loaves sound hollow when tapped.
   Immediately remove from baking sheet.  Brush tops of hot loaves with
   shortening.  Cool on racks.  Makes 2 loaves.
   “German Pumpernickel Bread” from Farm Journal’s Homemade Breads
   (Galahad Books, 1985)