Pumpernickel Bread - cooking recipe

Ingredients

2 1/2 c. warm water
2 pkg. active dry yeast
2 c. All-Bran cereal
2 c. bite size Shredded Wheat
2 Tbsp. brown sugar
1 Tbsp. salt
1 Tbsp. vegetable oil
2 Tbsp. bottled brown bouquet sauce
5 1/2 to 6 c. flour
1 egg white
1 Tbsp. water
1 Tbsp. caraway seed

Preparation

Measure water into large mixer bowl.
Sprinkle yeast over water.
Add cereals, sugar, salt, oil, bouquet sauce and 2 cups flour.
Blend well.
Beat 3 minutes at medium speed of mixer.
By hand, gradually add remaining flour to form a very stiff dough, beating well after each addition.
Cover dough with waxed paper or plastic wrap; let rest 15 minutes.