1 ½ cups water
½ cup cornmeal
¼ cup molasses
1 Tbsp. butter
1 ½ tsp. salt
2 tsp. sugar
2 tsp. caraway seeds
1 Tbsp. unsweetened cocoa
1 Tbsp. active dry or 2 ½ tsp. instant yeast
3 cups pumpernickel ﬂour
1 cup whole wheat ﬂour (white or traditional)
1 cup cooked, mashed potatoes
- Combine 1 cup of water with the cornmeal in a saucepan and cook over low heat until thick, stirring often (about 5 minutes). Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. Stir to combine and set aside to cool to lukewarm.
- Put the remaining ½ cup water in a large mixing bowl and add the yeast. If using active dry, stir and let the mixture “proof” for 10 minutes. If using instant, no waiting time is necessary.
- Add the molasses-cornmeal mixture and mashed potatoes to the yeast.
- Stir in the pumpernickel and whole wheat ﬂour. Mix and knead the dough at medium speed for 10 minutes.
- Transfer the dough to a greased bowl. Sprinkle the top with ﬂour. Cover the bowl and let rise until the dough is not quite doubled; about one hour. When the doug has risen, it will have expanded and you’ll see cracks in the ﬂour you sprinkled.
- Shape the dough into a loaf and place in a greased 8 ½” x 4” loaf pan. Sprinkle the top with more ﬂour or brush with a mixture of 1 egg white beaten with a tablespoon of water.
- Slash the top in a decorative design, and bake in a preheated 375°F oven for 55 to 65 minutes, until the center measures 200°F when measured with an instant-read thermometer. Remove from the oven, tip out of the pan, and cool completely on a rack before slicing.
Recipe and photo courtesy of King Arthur Flour Company.