Dark Pumpernickel Bread
|Active dry yeast||3⁄4 Ounce (3 Packages)|
|Warm water||1 3⁄4 Cup (28 tbs) (105 To 115 F)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Caraway seed||1 Tablespoon|
|Dark rye flour||2 1⁄2 Cup (40 tbs)|
|Whole bran cereal||1 Cup (16 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Margarine/Butter||2 Tablespoon, softened|
Dissolve yeast in warm water in large bowl.
Stir in molasses, oil, caraway seed, salt, rye flour, bran cereal and cocoa.
Beat until smooth.
Stir in enough all-purpose flour to make dough easy to handle.
Turn dough onto lightly floured surface.
Cover; let rest 10 to 15 minutes.
Knead until smooth, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Grease cookie sheet; sprinkle with cornmeal.
Punch down dough; divide into halves.
Shape each half into a round, slightly flat loaf.
Place loaves in opposite corners of cookie sheet.
Brush tops lightly with margarine; let rise until double, 40 to 50 minutes.
Heat oven to 375°.
Bake until loaves sound hollow when tapped, 30 to 35 minutes.
Cool on wire racks.