Dark Pumpernickel Bread

Directions

In large bowl, dissolve yeast in warm water.

Stiri n molasses, salt, oil, caraway seed, rye flour, cereal and cocoa.

Beat until smooth.

Stir in flour; turn onto floured surface.

Cover; let rest 10 minutes.

Knead dough until smooth.

Place in large, greased bowl; turn to grease top.

Cover; let rise in warm place until double, about 1 hour.

Grease cookie sheet; sprinkle with cornmeal.

Punch dough down; divide into halves.

Shape each into a round, slightly flat loaf.

Place loaves on cookie sheet.

Brush tops lightly with margarine.

Let rise until double, about 50 minutes.

Meanwhile, preheat oven to 375℉ (190℃).

Bake loaves 35 minutes, until loaves sound hollow when tapped.

Remove loaves from sheet and cool.