*  Exported from  MasterCook  *
                         German Pumpernickel Bread
 Recipe By     : James Porter - from the house <porterj@LBM.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pkg           active dry yeast
      1/4  c.            unsweetened cocoa
    2      tbsp          sugar
    1      tbsp          caraway seed
    1 1/2  tsp           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 spray)
 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)
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