Recipe - Dark Pumpernickel Bread

3 pack Dry yeast
1 Three fourths cup Warm water; (105115
degrees)
One half cup Dark molasses
1 tablespoon Salt
2 tablespoon Oil
2 teaspoon Caraway seed
2 One half cup Medium rye flour
1 cup Shredded wheat bran cereal
One fourth cup Cocoa
2 One half cup 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.

Recipe by: Home Cooking July 1996 Posted to MCRecipe Digest V1 #730 by
L979@aol.com on Aug 9, 1997