Title: Old Country Pumpernickel
Categories: Bread Ethnic
Yield: 2 Loaves

2	lg	Potatoes and
		Water to cover
2	ts	Dry yeast
1	ts	Honey
3	c	Cold water
3/4	c	Corn meal
1/2	c	Molasses
1/2	c	Caraway seeds
2	tb	Safflower oil
4	ts	Salt
5	c	Rye flour
1/2	c	Wheat germ
6	c	Whole wheat flour
		FOR EGG GLAZE:
1		Beaten egg
1/4	ts	Water

Cook potatoes in enough water to cover. Drain, save 1/2 c. potato water. Push potatoes through strainer or ricer while still hot. Measure 2 c. potatoes into bowl and leave to cool.

Soften yeast in lukewarm potatoe water. Add honey and let stand for 5 minutes.

Combine 3 c. cold water and corn meal and boil, stirring constantly til thick. Add molasses, 1 T. of the caraway seeds, oil and salt to corn meal mixture. Let mixture cool to lukewarm. Add the riced potatoes and all of yeast mixture to lukewarm corn meal mixture and blend well.

Add rye flour gradually, then wheat germ and what flour, reserving enough to knead with. Knead thoroughly, about 15 minutes. Place in large, oiled bowl to rise. Cover with a damp towel. Allow 2 1/2 hours for rising.

Punch down and shape into two round loaves. Glaze with beaten egg-water mixture. Prick tops with fork design. Sprinkle remaining carawa seeds on top of loaves. Oil a cookie sheet and sprinkle it with corn meal. Place on cookie sheet and allow to rise for one hour.

Bake in preheated oven at 375 for 45 mintues.

Source: "THE NATURAL FARMS COOKBOOK"

The Germans who settled in many parts of our country brought with them the Westphalian peasant bread we know as pumpernickel. This old country recipe has little resemblance to its weak rye cousin sold in supermarkets.

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