Pumpernickel Bread

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 2 (1/4 ounce) packages quick-rising yeast
• 1 1/4 cups tepid water (about 105*)
• 1 cup rye flour
• 1 cup whole wheat flour
• 1/4 cup dark molasses
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon caraway seed
• 1 1/2 teaspoons salt
• 1 1/2 cups plus 2 tblsp. flour
• 2 tablespoons cornmeal

Recipe

• 1 in a large bowl, combine the yeast and warm water; let stand until softened, about 5 minutes. add rye and whole-wheat flours, molasses, cocoa, caraway seeds, and salt. with an electric mixer, or heavy spoon, beat dough until it is mixed very well.
• 2 if using a dough hook, mix in 1 cup of flour. knead until the dough is elastic and pulls cleanly from the bowl, about 5 minutes.(if needed,add more flour, ! tblsp. at a time.).
• 3 if mixing by hand, stir in 1 cup flour with a heavy spoon. scape the dough onto a floured board. knead, adding as little flour as possible, until the dough is smooth and elastic, about 5 minutes.place the dough on a plastic counter and cover with a large stain-less steel bowl. allow the dough to rise until double in bulk, about 1 hour.
• 4 sprinkle the cornmeal in the center of a baking sheet; set aside. punch down the dough. on a lightly floured board, knead the dough to shape into a ball. place the dough on the cornmeal and press to form a 6-inch round. let the dough rise in a warm place until almost double, about 30 minutes.
• 5 sprinle a bit of additional flour on top of the loaf. bake in a 350* oven until the loaf is a rich, dark brown, about 30 minutes, or until the bottom sounds hollow when tapped. transfer to a cooling rack. serve warm or at room temperature.
• 6 hint: for a crunchy bread crust use a water sprayer while baking. your plant sprayer will do fine, as long as it is clean. simply spray a bit of water into the oven now and then as the bread bakes. works great!