INGREDIENTS

INSTRUCTIONS

For the rye dough:  Combine the yeast, sugar, melted butter, egg and
milk in the bowl of  an electric mixer fitted with a dough hook. Beat
on low speed for 1  minute. Add the salt, rye flour and all-purpose
flour. Beat at low  speed until all of the flour is incorporated, about
1 minute. Then,  beat at medium speed until the mixture forms a ball,
leaves the sides  of the bowl and climbs up the dough hook. Remove the
dough from the  bowl. Using your hands, form the dough into a smooth
ball. Lightly  oil a bowl. Place the dough in the bowl and turn it to
oil all sides.  Cover with plastic wrap and set aside in a warm,
draft-free place  until it doubles in size, about 1 hour. Set aside.
For the pumpernickel dough:  Combine the yeast, water, melted butter,
sugar, molasses and  chocolate in the bowl of an electric mixer fitted
with a dough hook.  Beat on low speed for 1 minute. Add the caraway
seeds, potatoes, rye  flour, wheat flour and cornmeal. Beat at low
speed until all of the  flour is incorporated, about 1 minute. Then,
beat at medium speed  until the mixture forms a ball, leaves the sides
of the bowl, and  climbs up the dough hook. Remove the dough from the
bowl. Using your  hands, form the dough into a smooth ball. Lightly oil
a bowl. Place  the dough in the bowl and turn it to oil all sides.
Cover with  plastic wrap and set aside in a warm, draft-free place
until it  doubles in size, about 1 hour. Set aside.  Preheat the oven
to 350 degrees F.  Remove both of the doughs from their bowls and
invert them onto two  separate lightly floured surfaces. Pat each dough
into a rectangle  about 3/4-inch thick. Place the pumpernickel
rectangle on top of the  rye dough rectangle. Roll up the dough,
beginning with the long side  and stopping after each full turn to
press the edge of the roll  firmly into the flat sheet of dough to
seal. Press with your  fingertips. Tuck and roll so that any seams
disappear into the dough  and place on a parchment lined baking sheet.
With a pastry brush,  brush the beaten egg evenly over the bread. Cover
with plastic wrap  and set aside in a warm, draft-free place until it
doubles in size,  about 1 hour. Bake until lightly brown, 30 to 35
minutes. Remove from  the oven and cool on a rack.  Yield: 10 to 12
servings  Recipe courtesy of Emeril Lagasse 1999  Converted by
MC_Buster.  Recipe by: EMERIL LIVE SHOW #EMIC29  Converted by MM_Buster
v2.0l.

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