Dark Pumpernickel Bread

Directions

Dissolve yeast in warm water in a large mixing bowl.

Stir in molasses, caraway seeds, salt, shortening, rye flour, ¼ cup cornmeal, and cocoa.

Beat at medium speed of an electric mixer until smooth.

Stir in enough all-purpose flour to make a stiff dough.

Turn dough out onto a lightly floured surface.

Cover and let rest 10 to 15 minutes.

Knead until smooth and elastic (5 to 10 minutes).

Shape dough into a ball, and place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; shape into a ball.

Cover and let rise in a warm place, free from drafts, about 40 minutes or until doubled in bulk.

Grease a baking sheet, and sprinkle with cornmeal.

Punch dough down, and divide in half.

Shape each half into a round, slightly flat loaf.

Place loaves on opposite corners of baking sheet.

Cover and let rise in a warm place, free from drafts, 1 hour.

Bake at 375℉ (190℃) for 25 to 30 minutes or until loaves sound hollow when tapped.

Remove from baking sheet, and let cool on wire racks.