Pumpernickel Bread

If you prefer a lighter pumpernickel, just replace the cocoa with an additional 1/4 cup all-purpose flour and use a light instead of a dark molasses.

3 packages active dry yeast
1 and 1/2 cups warm water
1/2 cup dark molasses
3 and 1/2 teaspoons salt
2 tablespoons caraway seed (optional)
2 and 3/4 cups rye flour
1/4 cup cocoa powder
2 and 1/2 to 3 cups all-purpose flour
Cornmeal

Dissolve the yeast in the warm water; stir in the molasses, salt, caraway, rye flour and cocoa, and beat until smooth. Stir in enough all-purpose flour to make the dough easy to handle.

Turn the dough out onto a lightly-floured surface, cover and let rest 15 minutes. Knead until smooth. Place in greased bowl, and turn greased side up (so all the exterior surface gets greased). Cover and let rise until doubled, about one hour.

Punch down dough, round up and return to bowl. Let rise until double, about 45 minutes.

Lightly sprinkle cornmeal on a greased baking sheet (no greasing needed if it's a non-stick sheet, but still sprinkle it with the cornmeal). Punch down the dough, and divide it in half. Shape each half into a round, slightly flat loaf, and put these on the baking sheed. Let rise one hour.

Bake at 375 degrees for 30-35 minutes; loaves are ready if they sound hollow when tapped. Cool on a wire rack.