Photo courtesy of Kami Stafford. pipersdreamweaver.com

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We've always liked pumpernickel bread. However, it seems to be unpopular in our relatively-local area. Especially since we are so far away from the store, and go shopping once every 2 or 3 weeks, I make bread in between trips. Pumpernickel is one of our favorites, so I've tweaked a few recipes to exactly what we like.

I usually make this in a 14" cast iron skillet. For the freeform loaf, any cookie sheet should work fine.

Guna - Tamas

Ingredients

• 1 3/4 cups warm water
• 1 teaspoon dry yeast
• 1/4 teaspoon salt
• 1 tablespoon brown sugar
• 1/3 cup molasses
• 1/3 cup baking cocoa
• 1 1/2 teaspoons caraway seeds
• 1/2 cup rye flour
• 1 cup whole wheat flour
• 1/4 cup freshly ground flax seed
• 1 1/2 cups (approximately) all-purpose flour

• In a 3-4 quart bowl with lid, combine water, yeast, salt, sugar, and molasses.
• Let set for 10 minutes, then add cocoa, caraway seeds
• Add rye flour, and flax
• Mix well.
• Add the all-purpose 1/2 cup at a time, until dough becomes elastic. This should be a moderately soft dough.
• Cover bowl. Let rise until doubled in size. This should take about an hour.
• Add a little more flour and kneed
• Form into a free-form (round) loaf. Slash 1/2 inch deep with a table knife across the top.
  OR
  
• Form into loaf and put into loaf pan. You may need two if they are small.
• Cover, and allow to rise until doubled in size. This should take about an hour.

Cooking

• Preheat oven to 350
• Bake 30-35 minutes
• Remove from oven. Brush with oil. Allow to cool

Yield: About 10 biscuits

Serving

• Don't eat too much.