Molasses and a tiny bit of cocoa powder give this bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapes (chopped liver and onions or pickled herring come to mind). Spread with sweet butter, it's also a tasty accompaniment to cheese and fruit, and makes a superior sandwich. Just remember to slice it thinly; it's heavy, and a little goes a long way. Once you try this homemade pumpernickel, you'll never have to buy it at the supermarket again!
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Combine 1 cup (227g) of the 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 1/2 cup (113g) water in a large mixing bowl and add the yeast.
Add the molasses mixture and mashed potatoes.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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 1 hour.
When the dough is 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 1/2" x 4 1/2" loaf pan. Sprinkle the top with more flour or brush with a mixture of 1 egg white beaten with a tablespoon of water.
Once the dough is shaped, slash the top in a decorative design, and bake in a preheated 375°F oven for 55 to 65 minutes, until the center reaches 200°F when measured with a digital thermometer. (That's right, there's no second rise before baking with this traditional style of pumpernickel bread. It gives the bread its dense, close-grained crumb.) Remove from the oven, tip out of the pan, and cool on a rack completely before slicing.
Store at room temperature, well wrapped, for several days; freeze for longer storage.
Tips from our Bakers
You can mix this dough in a bread machine, but be aware you'll need to scrape the corners and sides of the bread machine's pan; the dough is very thick and doesn't move around a lot once it starts to come together. Just give it a little help with a rubber spatula from time to time, and the dough will be fine.
When made correctly, this is a very sticky dough. Grease or flour your hands very well before trying to work with it.
