Recipe: Freezer Pumpernickel Loaves

Freezer Pumpernickel Loaves

7 to 8 cups unsifted white flour
3 cups unsifted rye flour
2 tbsp salt
4 large shredded wheat biscuits
3/4 cup yellow corn meal
3 pkg active dry yeast
3 1/2 cups water
1/4 cup dark molasses
2 oz unsweetened chocolate
1 tbsp margarine
2 cups mashed potatoes (at room temperature) 2 tsp caraway seeds

Combine flours. In a large bowl, thoroughly mix 2 cups flour mixture, salt, shredded wheat cereal, corn meal and undissolved yeast.

Combine water, molasses, chocolate and margarine in a saucepan. Heat over low heat until liquids are very warm. Margarine and chocolate do not need to melt.

Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add potatoes and 1 cup flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally.

Stir in caraway seeds and enough additional flour mixture to make a stiff dough. Turn out onto lightly floured board; cover dough and let rest 15 minutes.

Then knead until smooth and elastic, about 15 minutes.

Divide dough into 3 equal pieces. Form each piece into a smooth round ball. Flatten each ball into a mound, 6 inches in diameter. Place on greased baking sheets. Cover with plastic wrap. Freeze until firm.

Transfer to plastic bags. Freeze up to 4 weeks.

TO BAKE:
Remove from freezer; unwrap and place on ungreased baking sheets. Cover; let stand at room temperature until fully thawed, about 3 1/2 hours.

Let rise in warm place, free from draft, until doubled in bulk, about 2 hours.

Bake at 375 about 35 minutes, or until done. Remove from baking sheets and cool on wire racks.

TO BAKE WITHOUT FREEZING:
After shaping, let rise in warm place, free from draft, until doubled in bulk. (Unfrozen dough will rise faster than frozen dough).

Makes 3 loaves
Source: Workbasket; March, 1979