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Dark Pumpernickel Bread

3 packages active dry yeast
1-3/4 cups warm water (105 to 115 degrees F)
1/2 cup dark molasses
2 Tbsp. vegetable oil
1 Tbsp. caraway seed
1 Tbsp. salt
2-1/2 cups dark rye flour
1 cup shreds of wheat bran cereal
1/4 cup cocoa
2 to 2-1/2 cups all-purpose flour
cornmeal
margarine or butter, 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.

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