Pumpernickel Bread - cooking recipe

Ingredients

9 c. all-purpose flour
3 c. rye flour
2 Tbsp. salt
1 c. whole bran cereal
3/4 c. yellow cornmeal
2 pkg. dry yeast
3 1/2 c. water
1/4 c. dark molasses
2 (1 oz.) sq. unsweetened chocolate
1 Tbsp. butter or margarine
2 c. mashed potatoes (at room temperature)
2 tsp. caraway seed

Preparation

Combine all-purpose and rye flours.
Mix 2 cups flour mixture, salt, cereal, cornmeal and yeast in large bowl.
Combine water, molasses, chocolate and butter in saucepan; heat over low heat until butter and chocolate melt.
Gradually add to flour mixture; beat for 2 minutes at medium speed, scraping bowl occasionally. Add potatoes and 1 cup flour mixture, or enough flour to make a thick batter.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in caraway seed and enough additional flour mixture to make a soft dough.
Turn out onto a lightly floured board; cover dough with bowl and let rest 15 minutes.
Knead until smooth and elastic, about 15 minutes.
Place dough in greased bowl, turning to grease all sides.
Cover; let rise in warm place, free from drafts, until double in bulk.