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Pumpernickle bread

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Categories: Breads



Stir cold water into the cornmeal in a saucepan. Add the boiling water and cook, stirring constantly, until thick. Add salt, sugar, shortening, and caraway seeds and let stand until lukewarm. Sprinkle the dry yeast into the warm water. Let stand a few minutes and then stir until dissolved. Add the yeast and mashed potatoes to the cornmeal mixture; mix well. Stir in the flours. Turn out on a floured pastry cloth or board and knead until smooth and satiny. Put in a greased bowl; turn once, cover and let rise until doubled in bulk. Divide dough into 3 portions, form into balls and let rest for a few minutes. Roll each ball twice as long and twice as wide as the pan in which it is to be baked. Fold ends into the center and overlap slightly. Press sides to seal and fold over in a similar fashion to fit the pan. Put each one in a greased pan, seam side down. Let rise until doubled and then bake in a preheated 375F oven for about an hour.