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Milwaukee Pumpernickel Bread

This dark and tasty bread contains no shortening and is very low in fat. Mashed potatoes add tenderness and moistness to the dough.

Ingredients

Serves: Prep:  50min |Cook: 40min |Total: 4hr 20min
              
Alternate
For a less sweet pumpernickel, reduce the molasses to 1/4 cup.

Directions

1.
In a large mixing bowl, combine the potatoes, oats, rye flour, cornmeal, wheat germ, molasses, salt, boiling water and coffee powder. Stir well and set aside until the mixture has cooled to 105° to 115°F.
2.
Place the warm water in a small bowl. Sprinkle with the yeast and set aside for 2 minutes, or until the yeast is foamy. Stir the yeast mixture into the cooled potato mixture. Stir in the whole-wheat flour and beat well. Add the bread flour gradually to make a stiff dough that clears the edge of the bowl. Let the dough rest for 15 minutes.
3.
Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until the dough is smooth and free of any dry flour lumps. (The dough will not be as springy as a white-flour dough, but should feel well-mixed. It may be slightly sticky, but do not add too much additional flour.)
4.
Coat a clean large bowl with no-stick spray. Place the dough in the bowl and cover with a damp cloth. Let rise in a warm place for 1 to 1 1/2 hours, or until the dough doubles in bulk.
5.
Turn the dough out onto a surface coated with no-stick spray and divide into 2 equal-size pieces. Shape each piece into an oblong loaf about 12" long.
6.
Coat a no-stick baking sheet with no-stick spray. Place the loaves on the prepared sheet, cover with a damp cloth and let rise for 45 to 60 minutes, or until puffy.
7.
Preheat the oven to 375°F. Bake the loaves for 30 to 40 minutes, or until deep golden brown. Cool on a wire rack.
Recipe Notes
For best results, wait until the second day to cut this loaf into thin slices.

Nutritional Facts per serving

CALORIES 84.3 CAL

FAT 0.6 G

SATURATED FAT 0.1 G

CHOLESTEROL 0.1 MG

SODIUM 121 MG

CARBOHYDRATES 17.4 G

TOTAL SUGARS 1.9 G

DIETARY FIBER 1.6 G

PROTEIN 2.8 G
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