Pumpernickel Bread


Source: From our House to Yours cookbook

2 pkg. yeast
1/2 cup warm water
2 cups warm coffee
1/4 cup cocoa powder
2 T caraway seeds
2 tsp salt (or to taste)
1/4 cup molasses
5-6 cups white flour
2 cups rye flour
1 egg white
corn meal

Dissolve yeast in water. Add coffee, cocoa, caraway, salt, molasses and 3 cups of white flour. Stir. Add rye flour and enough white flour to make smooth dough. Knead. Cover and let rise until double (about 1 hour). Sprinkle greased cookie sheet with corn meal. Punch dough, divide in half, shape into 2 balls. Place on greased cookie sheet. Let rise again until double. Brush tops with egg white, slash. Bake in preheated 375 degree oven for 35-40 minutes.