---------- Recipe via Meal-Master (tm) v8.05
       Title: Dark Pumpernickel Bread
  Categories: Breads
       Yield: 20 servings
       3 pk Dry yeast
   1 1/2 c  Warm water (105-115 degrees)
     1/2 c  Molasses
       1 tb Caraway seeds
       2 ts Salt
       2 tb Shortening
   2 1/2 c  Rye flour
     1/4 c  Cornmeal
     1/4 c  Cocoa
       2 c  All-purpose flour; 2 to 2
   Recipe by: Southern Living
   Preparation Time: 0:45
   Dissolve yeast in warm water in a large mixing bowl.  Stir
   in molasses, caraway seeds, salt, shortening, rye flour,
   1/4 cup cornmeal, and cocoa.  Beat at medium speed of an
   electric mixer until smooth.  Stir in enough  all-purpose
   flour to make a stiff dough. Turn dough out onto a lightly
   floured surface.  Cover and let rest 10 to 15 minutes.
   Knead until smooth and elastic (5 to 10 minutes).  Shape
   dough into a ball, and place in a well-greased bowl,
   turning to grease top. Cover and let rise in a warm place
   (85 degrees), free from drafts, 1 hour or until doubled in
   bulk. Punch dough down; shape into a ball.  Cover and let
   rise in a warm place, free from drafts, about 40 minutes or
   until doubled in bulk.
   Grease a baking sheet, and sprinkle with cornmeal.  Punch
   dough down, and divide in half.  Shape each half into a
   round, slightly flat loaf.  Place loaves on opposite
   corners of baking sheet.  Cover and let rise in a warm
   place, free from drafts, 1 hour. Bake at 375 degrees for 25
   to 30 minutes or until loaves sound hollow when tapped.
   Remove from baking sheet, and let cool on wire racks.
   Yield:  2 loaves.