SUPER-GOOD PUMPERNICKEL BREAD

Super-Good Pumpernickel Bread image

Provided by Laudee

Time 4h5m

Yield 3 round loaves

Number Of Ingredients 12

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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)

Steps:

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°F- 130°F).
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°F, about 50 minutes, or until done.
Remove from pans and cool on wire racks.