Pumpernickel Bread - cooking recipe

Ingredients

7 oz potatoes, peeled and chopped
1 pkg (1/4 oz) active dry yeast
1/2 tsp sugar
2 1/2 cups whole wheat flour
1 cup rye flour
1/4 cup cornstarch
1 tsp salt
1/2 cup All-Bran cereal
2 tbsp toasted buckwheat
1/2 tsp caraway seeds
2 tbsp butter, melted
2 tbsp molasses

Preparation

Lightly grease and flour 9 x 5-inch loaf pan. Boil, steam or microwave potatoes until tender. Drain and mash. Cool.
Combine yeast, sugar and 1/2 cup warm water in small bowl; cover. Let stand for 10 mins, or until mixture is frothy.
Sift flours, cornstarch and salt into large bowl. Add cereal, buckwheat and caraway seeds. Stir in potato, yeast mixture and combined butter, molasses and 1/2 cup warm water; mix to a soft dough. Turn onto floured surface; knead for 5 mins, or until smooth. Place dough in large oiled bowl; cover. Let stand in warm place for 1 hour, or until dough has doubled in size.
Turn dough onto floured surface; knead until smooth. Return dough to large oiled bowl; cover. Let stand for 1 hour, or until dough has doubled in size.
Turn dough onto floured surface; knead until smooth. Shape dough to fit prepared pan. Cover with damp cloth. Let stand in warm place for 1 hour, or until dough has reached top of pan.
Preheat the oven to 350\u00b0F. Bake bread for 40 mins, or until browned and sounds hollow when tapped. Cool on wire rack.