Honey Pumpernickel Bread

Karen Sokol

When I got my first bread mixer from Kitchenetics, a set of cooking classes was offered to learn to use the machine. This was one of the recipes, 1987.

1/2 c. fresh ground cornmeal

3 c. fresh ground rye flour

2/3 c. molasses

1/4 c. honey

3 T. yeast

1 1/3 c. water

1 T. butter

1 T. salt

1 tsp. caraway seeds, optional

2 medium potatoes, cooked and mashed

2 to 3 c. whole-wheat flour

Put water into saucepan on low heat; carefully add cornmeal. Stir till thick, about 3-5 minutes. Remove from heat and add molasses, butter, salt, honey, and seeds. Stir until fully mixed, set aside. Mix 1/2 c. warm water with yeast, set aside. Put kneading hook onto bread mixer. Add rye flour into bowl, and add cornmeal mixture. Jog to mix. Add potatoes; mix until all is blended well. Add enough flour until the mixture pulls away from the sides of the bowl. Mix 5 minutes. Let rest 20 minutes. Form into loaves. Rise until double in size. Bake at 375 degrees for 50 minutes.