Super-Good Pumpernickel Bread

Ingredients

• 9 cups all-purpose flour
• 3 cups rye flour
• 2 tablespoons salt
• 1 cup nabisco 100% all-bran cereal
• 3/4 cup yellow cornmeal
• 2 packages fleischmann active dry yeast
• 3 1/2 cups water
• 1/4 cup dark molasses
• 2 ounces unsweetened chocolate
• 1 tablespoon blue bonnet margarine
• 2 cups mashed potatoes, at room temperature
• 2 teaspoons caraway seeds (optional)

Directions

1. 1

   Combine white and rye flours.

2. 2

   In a very large bowl, thoroughly mix 2 cups flour mixture, salt, cereal, cornmeal, and undissolved yeast.

3. 3

   Combine water, molasses, chocolate, and margarine in a saucepan.

4. 4

   Heat over low heat until liquids are very warm (120°F- 130°F).

5. 5

   Margarine and chocolate do not need to melt.

6. 6

   Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

7. 7

   Add potatoes and 1 cup flour mixture.

8. 8

   Beat at high speed 2 minutes, scraping bowl occasionally.

9. 9

   Stir in caraway seed (if used) and enough additional flour mixture to make a soft dough.

10. 10

    Turn out onto lightly floured board; cover and let rest 15 minutes.

11. 11

    Then, knead until smooth and elastic, about 15 minutes.

12. 12

    Place in greased bowl, turning to grease top.

13. 13

    Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

14. 14

    Punch dough down; let rise again 30 minutes.

15. 15

    Punch dough down; turn out onto lightly floured board.

16. 16

    Divide into 3 equal pieces.

17. 17

    Shape into round balls.

18. 18

    Place in 3 greased 8 or 9 inch round cake pans.

19. 19

    Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

20. 20

    Bake at 350°F, about 50 minutes, or until done.

21. 21

    Remove from pans and cool on wire racks.