Pumpernickel Bread - cooking recipe

Ingredients

6 c unsifted flour
4 t salt
1/2 c yellow cornmeal
3 T dark molasses
2 1/2 t softened butter or margarine
1 1/2 t caraway seeds
2 c unsifted rye flour
2/3 c whole bran cereal
1 pkg dry yeast plus 1 tsp water
1 1/3 c mashed potatoes (room temp)
1 1/2 squares (1 oz) unsweetened chocolate

Preparation

Combine white and rye flours in a large mixing bowl, combine 1 1/2 cups of flour mixtures, salt, bran cereal, cornmeal and dry yeast; mix well.
In a large saucepan, combine water, molasses, chocolate, and butter/margarine.
Heat over low heat until liquid is very warm (120-130 F).
The butter and chocolate do not have to be completely melted.
Gradually add liquid ingredients to dry and beat 2 minutes with an electric mixer at medium speed, scraping bowl occasionally.
Add potatoes and 1 cup flour mixture.
Beat at high for 12 minutes, scraping bowl.
Stir in caraway seed and enough additional flour mixture to make a soft dough.
Turn dough out onto lightly floured board.
Knead until smooth and elastic, about 15 minutes.
Place dough in greased bowl, turning once to grease top.
Cover with a clean towel and let rise in a warm place until doubled in bulk, about 1 hr.
Punch down and turn onto lightly floured board.
Divide dough in half and shape each half into a round ball.
Place shaped dough in two 8-inch round cake pans which have been greased.
Cover with a clean towel and let rise in a warm place until doubled in bulk, approx. 45 minutes. Bake breads at 350 F about 50 minutes or until loaves sound hollow when tapped with knuckles.
Remove bread from pans to cooling racks.