Dark Pumpernickel Bread
3 packages active dry yeast
1 3/4 cup warm water (105 to 115 degrees F)
1/2 cup dark molasses
2 tablespoons vegetable oil
1 tablespoon caraway seed
1 tablespoon salt
2 1/2 cups dark rye flour
1 cup Shredded Wheat cereal
1/4 cup cocoa
2 to 2 1/2 cups all-purpose flour
Butter or margarine, softened
Dissolve yeast in warm water in large bowl. Stir in molasses, oil, caraway seed, salt, rye flour, cereal and cocoa. Beat until smooth.
Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface.
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. Dough is ready if indentation remains when touched.
Grease cookie sheet; sprinkle with cornmeal. Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf.
Place loaves in opposite corners of cookie sheet.
Brush tops lightly with margarine; let rise until double, 40 to 50 minutes.
Heat oven to 375 degrees F.
Bake until loaves sound hollow when tapped, 30 to 35 minutes.
Cool on wire racks.