Super-Good Pumpernickel Bread - cooking recipe

Ingredients

9 cups all-purpose flour
3 cups rye flour
2 tablespoons salt
1 cup nabisco 100% all-bran cereal
3/4 cup yellow cornmeal
2 packages fleischmann active dry yeast
3 1/2 cups water
1/4 cup dark molasses
2 ounces unsweetened chocolate
1 tablespoon blue bonnet margarine
2 cups mashed potatoes, at room temperature
2 teaspoons caraway seeds (optional)

Preparation

Combine white and rye flours.
In a very large bowl, thoroughly mix 2 cups flour mixture, salt, cereal, cornmeal, and undissolved yeast.
Combine water, molasses, chocolate, and margarine in a saucepan.
Heat over low heat until liquids are very warm (120\u00b0F- 130\u00b0F).
Margarine and chocolate do not need to melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add potatoes and 1 cup flour mixture.
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in caraway seed (if used) and enough additional flour mixture to make a soft dough.
Turn out onto lightly floured board; cover and let rest 15 minutes.
Then, knead until smooth and elastic, about 15 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down; let rise again 30 minutes.
Punch dough down; turn out onto lightly floured board.
Divide into 3 equal pieces.
Shape into round balls.
Place in 3 greased 8 or 9 inch round cake pans.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
Bake at 350\u00b0F, about 50 minutes, or until done.
Remove from pans and cool on wire racks.