5-Grain Pumpernickel Bread - cooking recipe

Ingredients

1 c. mashed potatoes
1/2 c. rolled oats
1 c. dark rye flour
1/3 c. corn meal
1/3 c. wheat germ
1/2 c. molasses
1/4 c. shortening
2 tsp. salt
1 1/3 c. boiling water
1 pkg. dry yeast
1/4 c. warm water
3 to 4 c. whole wheat flour (or graham)

Preparation

Combine first 9 ingredients in a large bowl.
Cool to lukewarm.
Soften yeast in warm water, stir into cooled mixture. Gradually add wheat flour to form dough.
Knead on heavily floured surface until smooth, about 10 minutes.
Cover, let rise in warm place until double, 1 1/2 to 2 hours.
Divide in half, shape into 12 to 14-inch loaves and place on large greased cookie sheets. Cover, let rise 45 to 60 minutes.
Dough may not double in size. Bake at 375\u00b0 for 30 to 40 minutes until a deep golden brown.