Name: Dark Pumpernickel Bread
Ingredients: 3 pk Dry yeast; 1 3/4 c Warm water; (105-115 degrees); 1/2 c Dark molasses; 1 tb Salt; 2 tb Oil; 2 ts Caraway seed; 2 1/2 c Medium rye flour; 1 c Shredded wheat bran cereal; 1/4 c Cocoa; 2 1/2 c Flour; Cornmeal; Softened margarine

God guides, not by a visible sign, but by swaying the judgment. To wait before Him, weighing candidly in the scales every consideration for or against a proposed course, and in readiness to see which way the preponderance lies, is a frame of mind and heart in which one is fitted to be guided; and God touches the scales and makes the balance to sway as He will. But our hands must be off the scales, otherwise we need expect no interposition of His in our favor.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Grains		All newly t, Breads	2	Servings

INGREDIENTS

3	pk	Dry yeast
1 3/4	c	Warm water; (105-115 degrees)
1/2	c	Dark molasses
1	tb	Salt
2	tb	Oil
2	ts	Caraway seed
2 1/2	c	Medium rye flour
1	c	Shredded wheat bran cereal
1/4	c	Cocoa
2 1/2	c	Flour
		Cornmeal
		Softened margarine

INSTRUCTIONS

In large bowl, dissolve yeast in warm water. Stiri n molasses, salt, oil,
caraway seed, rye flour, cereal and cocoa. Beat until smooth. Stir in
flour; turn onto floured surface. Cover; let rest 10 minutes.
Knead dough until smooth. Place in large, greased bowl; turn to grease top.
Cover; let rise in warm place until double, about 1 hour.
Grease cookie sheet; sprinkle with cornmeal. Punch dough down; divide into
halves. Shape each into a round, slightly flat loaf. Place loaves on cookie
sheet. Brush tops lightly with margarine. Let rise until double, about 50
minutes.
Meanwhile, preheat oven to 375 degrees. Bake loaves 35 minutes, until
loaves sound hollow when tapped. Remove loaves from sheet and cool. Makes 2
loaves.
Recipe by: Home Cooking July 1996 Posted to MC-Recipe Digest V1 #730 by
L979@aol.com on Aug 9, 1997

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