King arthur - classic pumpernickel bread

Yield: 2 Servings

Ingredients:

1/2 c Cornmeal
3 c Pumpernickel (dark rye) -flour
1 c (approx.) King Arthur Stone -Ground Whole Wheat Flour
1 tb Dry yeast
1 3/4 c Water
3/4 c Molasses
1 tb Butter
1 tb Salt
2 ts Sugar
2 ts Caraway seeds
1 1/2 tb Unsweetened cocoa powder
2 Med. potatoes

Instructions:

peeled -boiled mashed and cooled (to make 1 cup mashed -potatoes; you can use Instant if you prefer) 1 Egg white mixed with 1 Tbsp. -cold water for Molasses and a tiny bit of cocoa powder gives this

bread its rich, dark color. This moist, dense-grained

bread, with the texture of the popular imported

pumpernickel you can buy in the gourmet food section

of some stores, is perfect for slicing thinly and

using as a base for canapes. Spread with sweet butter,

it's also a tasty accompaniment to cheese and fruit,

and makes a superior sandwich. Just remember to slice

it thinly; it's heavy, and a little goes a long way.

Once you try this homemade pumpernickel, you'll never

have to buy it at the supermarket again! glaze Combine 1 1/2 cups of water with the cornmeal in a saucepan and cook over low heat stirring often till thickened about 5 minutes. Remove pan from heat and add the molasses butter salt caraway seeds and cocoa powder. Stir to combine and set aside to cool to lukewarm. Warm the remaining 1/4 cup water to approximately 110 degrees and stir the yeast into it. Set aside to proof for 10 minutes. Put the molasses mixture in a large bowl and add the yeast and mashed potatoes. Stir in the rye flour and enough whole wheat flour to make a stiff sticky dough. Turn dough out onto a floured work surface and knead until elastic and stiff - up to 15 minutes. You can do this in a mixer attached with a dough hook if you prefer. Place the dough in a greased bowl turning to coat all sides cover with plastic wrap and set aside to rise for about 1 hour or until doubled in bulk. Punch down the dough knead for 30 seconds or so and form into two smooth balls or into loaves to fit 8 1/2 x 4 1/2" bread pans. Grease the bread pans or a baking sheet and set loaves in pans or on sheet. Set aside to rise for 30 minutes or longer till doubled in bulk. Brush loaves with egg white glaze. Bake bread in a preheated 375 degree oven for 50 minutes or until it tests done. Makes 2 loaves. From: King Arthur Flour Posted by: Debbie Carlson - Cooking Echo