Pumpernickel Bread

Oxmoor House
3 loaves


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6 1/2 cups all-purpose flour
3 cups rye flour
1 cup shreds of wheat bran cereal
3/4 cup yellow cornmeal
2 packages dry yeast
2 tablespoons salt
3 1/2 cups water
1/4 cup molasses
2 (1-ounce) squares unsweetened chocolate
1 tablespoon butter or margarine
2 cups cooked, mashed potatoes
2 teaspoons caraway seeds


Combine all-purpose and rye flour; stir well. Combine 2 cups flour mixture, cereal, cornmeal, yeast, and salt; mix well. Set remaining flour mixture aside.

Combine water, molasses, chocolate, and butter in a medium saucepan; heat mixture to 125°, stirring occasionally.

Gradually add hot liquid mixture to cereal mixture, beating at low speed of electric mixer 2 minutes. Add potatoes and 1 cup flour mixture; beat at high speed of electric mixer 2 minutes. Add caraway seeds and enough remaining flour mixture to form a soft dough, beating well after each addition.

Turn dough out onto a floured surface; cover and let rest 15 minutes. Knead 10 minutes or until smooth and elastic. Shape into a ball; place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; cover and repeat rising procedure 30 minutes. Punch dough down, and divide into 3 equal portions. Shape each portion into a ball. Place each ball in a greased 8- inch round cake pan. Cover and repeat rising procedure 45 minutes or until doubled in bulk.

Bake at 350° for 1 hour or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.

Created date

February 2010