Pumpernickel Bread

3 packages active dry yeast
1 1/4 cups warm water (105 to 115 )
1/4 cup molasses
4 teaspoons salt
2 tablespoons shortening
2 tablespoons caraway seed
2 3/4 cups rye flour
2 3/4 to 3 1/2 cups flour
Cornmeal

Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway
seed, and rye flour. Beat until smooth. Mix in enough white flour to make dough
easy to handle. Turn dough onto lightly floured board. Cover; let rest 10 to
15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl; turn
greased side up. Cover; let rise in warm place until double, about 1 hour.
Punch dough down; round up, cover and let rise again until double, about 40
minutes. Grease baking sheet; sprinkle with cornmeal. Punch dough down; divide
in half. Shape each half into round, slightly flat loaf. Place loaves in
opposite corners of baking sheet. Cover, let rise 1 hour.
Heat oven to 375 . Bake for 30 to 35 minutes.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/