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Pumpernickel II (P)
Source: "Woman's Day Encyclopedia of Cookery"
Serves: N/A

1-1/2 cups cold water
3/4 cup yellow cornmeal
1 1/2 cups boiling water
1-1/2 tsp salt
2 tbsp. sugar
2 tbsp. shortening (or equivalent)
1 tbsp. caraway seeds
2 packages yeast
1/4 cup very warm water for yeast
2 cups mashed potatoes
4 cups rye flour
4 cups whole-wheat flour

Stir cold water into cornmeal in a saucepan, add boiling water, and cook, stirring constantly, until thick. Add salt, sugar, shortening, and caraway seeds and let stand until lukewarm.

Sprinkle dry yeast into 1/4 cup warm water, let stand for a few minutes; then stir until dissolved.

Add yeast and mashed potatoes to the cornmeal; mix well. Stir in flours. Turn out on floured surface and knead until smooth and satiny. Put in greased bowl; turn once, cover, and let rise until doubled.

Divide dough into 3 portions, form into balls, and let rest for a few minutes. Roll each loaf twice as long and twice as wide as the pan in which it is to be baked. Fold ends into center and overlap slightly. Press sides to seal and then fold over in similar fashion to fit pan.

Put each one in greased pan with seam side down. Let rise until doubled. Bake in preheated moderate oven 375°F for about 1 hour.

Poster's Notes:
Haven't tried this one yet, but from one of my favorite and reliable cookbooks. This recipe was written before rapid rise yeast was available. But think I will try it today.

Posted by Ellen Slaughter

Nutritional Info Per Serving: N/A