Pumpernickel Bread - cooking recipe

Ingredients

1 1/4 c. water
1 c. milk
1 Tbsp. shortening
1 Tbsp. butter
1/3 c. cornmeal
3 Tbsp. molasses
1 Tbsp. salt
1 tsp. active dry yeast (1 packet)
2 Tbsp. cocoa powder
1 Tbsp. caraway seed
3 c. bread flour
3 to 4 c. dark rye flour
1 c. prepared instant mashed potatoes

Preparation

Dissolve yeast in 1/4 cup tepid water in a large mixing bowl; let
stand about 10 minutes.
Scald milk.
Add shortening, butter,
molasses,\tsalt, cocoa and caraway seed.
Stir. Add
1 cup
room
temperature water and check for temperature between 110\u00b0 to 140\u00b0.
Pour this mixture into bowl with yeast and
stir in\tcornmeal.
Add\t3
cups
bread flour and mashed potatoes; beat thoroughly.
Add 3 cups rye flour a little at a time
and
blend. Add
rye
flour
until dough consistency is reached
and
knead 5 to 10 minutes.
Place in a greased bowl; cover
with
a
damp towel.
Rise until double in bulk.\tPunch down;
knead
lightly
1 to 2 minutes.
Divide in two;
shape into\trolls
and
place on a cookie sheet sprinkled with cornmeal;
rise
until\tdouble\tin bulk.
Preheat oven to 350\u00b0 and bake
for
30
to 35 minutes. Place on a cooling rack;
baste with melted butter and cover with a damp towel for soft crust.