*  Exported from  MasterCook  *
 
                          Dark Pumpernickel Bread
 
 Recipe By     : Home Cooking July 1996
 Serving Size  : 2    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      packages      dry yeast
    1 3/4  cups          warm water -- (105-115 degrees)
      1/2  cup           dark molasses
    1      Tablespoon    salt
    2      Tablespoons   oil
    2      teaspoons     caraway seed
    2 1/2  cups          medium rye flour
    1      cup           shredded wheat bran cereal
      1/4  cup           cocoa
    2 1/2  cups          flour
                         cornmeal
                         softened margarine
 
 In large bowl, dissolve yeast in warm water.  Stiri n molasses, salt, oil,
 caraway seed, rye flour, cereal and cocoa.  Beat until smooth.  Stir in
 flour; turn onto floured surface.  Cover; let rest 10 minutes.
 
 Knead dough until smooth.  Place in large, greased bowl; turn to grease top.
  Cover; let rise in warm place until double, about 1 hour.
 
 Grease cookie sheet; sprinkle with cornmeal.  Punch dough down; divide into
 halves.  Shape each into a round, slightly flat loaf.  Place loaves on cookie
 sheet.  Brush tops lightly with margarine.  Let rise until double, about 50
 minutes.
 
 Meanwhile, preheat oven to 375 degrees.  Bake loaves 35 minutes, until loaves
 sound hollow when tapped.  Remove loaves from sheet and cool.  Makes 2
 loaves.
 
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