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Hearty Pumpernickel Loaves

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      Title: HEARTY PUMPERNICKEL LOAVES
 Categories: Breads, Chocolate
      Yield: 2 Servings
 
  2 1/2 c  Unbleached Flour Or Bread
           -Flour;  Up To 3 Cups May
           -Be Needed
  1 1/2 c  Rye Flour; Stirred
    1/4 c  Yellow Cornmeal
      2 pk Active Dry Yeast
  1 1/4 c  ;Water
      2 tb Dark Molasses
      1 tb Vegetable Or Cooking Oil
      2 ts Salt
      1 oz Unsweetened Baking Chocolate
           -; 1 Square, Cut Up
      1 c  Mashed Potatoes; Cold
      1 tb Caraway Seeds
           Vegetable Oil
 
  Combine 1/2 cup of the flour, 1/2 cup of the rye flour, cornmeal and
  undissolved yeast in a large bowl. Heat the water, molasses, oil,
  salt and chocolate in a saucepan, over low heat, until very warm (120
  to 130 Degrees F.)Add the liquid mixture to the flour-yeast mixture.
  Beat with an electric mixer, set on high speed, til smooth, about 3
  minutes. Add the remaining 1 cup of rye flour and potatoes and beat
  for an additional 2 minutes. Stir in the caraway seeds and enough of
  the remaining flour to make a SOFT dough. Turn the dough out onto a
  floured surface and knead until smooth and satiny, about 5 minutes.
  (Dough will still be soft and sticky!) Cover the dough with the bowl
  and let rest for 20 minutes. Divide the dough in half and let rest
  for 10 minutes.  Form each half into a large ball and place on a
  large greased baking sheet. Flatten the loaf slightly with the palm
  of the hand and brush with the oil. Let rise in a warm place until
  doubled, about 30 minutes.  Bake in a preheated 375 degree F. oven
  for 30 to 35 minutes or until the loaves sound hollow when tapped.
  Remove from the baking sheet and cool, on wire racks, until cold
  before slicing
  
  Makes 2 Loaves
 
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