Title: Pumpernickel Bread #1
Categories: Bread
Yield: 24 Servings

1 pk (6-oz) Nestle Toll House
-semi-sweet chocolate
-morsels
2 tb Butter
3 pk Active dry yeast
1 1/2 c Warm water (105-115 degrees)
1/2 c Molasses
3 tb Caraway seed; divided
1 tb Salt
2 3/4 c Rye flour
2 1/2 c All-purpose flour; divided
Cornmeal
1 Egg; slightly beaten
1 ts Water

Combine over hot (not boiling) water, Nestle Toll House semi-sweet
chocolate morsels and butter. Stir until morsels are melted and mixture is
smooth. Set aside. In large bowl, dissolve yeast in warm water. Add
molasses, 2 tablespoons caraway seed, salt, rye flour and melted morsels;
beat well. Stir in all-purpose flour, 1 cup at a time, to make a soft
dough. Gradually add remaining 1/2 cup flour; mix well. Turn dough onto
lightly floured board; cover with bowl. Let rest 10 minutes. Knead dough
until smooth and elastic (about 15 minutes). Place dough in greased bowl;
turn once. Cover and let rise in warm place 1 hour. Punch dough down; cover
and let rise in warm place 45 minutes. Punch dough down; divide into 3
equal parts. Shape each into a ball and place on greased cookie sheet that
has been sprinkled with cornmeal. Cover; let rise in warm place until
doubled in bulk (about 1 hour). Preheat oven to 375 degrees. In cup,
combine egg and water; brush tops of loaves with egg mixture and sprinkle
with remaining 1 tablespoon caraway seed. Bake at 375 degrees for 30-35
minutes. Cuol on wire racks. Makes 3 loaves.

From . Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.