Instructions: In a large bowl combine the yeast and warm water; let stand until softened, about 5 minutes. Add rye and whole-wheat flours, molasses, cocoa, caraway seeds and salt. With an electric mixer or heavy spoon beat dough until it is mixed very well.

If using a dough hook on a mixing machine, mix in 1 cup all-purpose flour. Knead until the dough is elastic and pulls cleanly from the bowl, about 5 minutes. (If needed, add more all-purpose flour, 1 tablespoon at a time.)

If mixing by hand stir in 1 cup all-purpose flour with a heavy spoon. Scrape the dough onto a floured board. Knead, adding as little flour as possible, until the dough is smooth and elastic, about 5 minutes.

Place the dough on a plastic counter and cover with a large stainless-steel bowl. Allow the dough to rise until double in bulk, about 1 hour.

Sprinkle the cornmeal in the center of a baking sheet; set aside. Punch down dough. On a lightly floured board knead the dough to shape into a ball. Place the dough on the cornmeal and press to form a 6-inch round. Let the dough rise in a warm place until almost double, about 30 minutes.

Sprinkle a bit of additional flour on top of the loaf. Bake in a 350 degree oven until the loaf is a rich dark brown, about 30 minutes or until the bottom sounds hollow when tapped. Transfer to a cooling rack. Serve warm or at room temperature.

This recipe makes 1 large loaf.

Comments: This bread is one of the great treasures to come from our grandparents from Germany. Most Americans enjoy pumpernickel but they have no idea of the contents of a recipe. Read this one through first, then try it. It is really very simple.

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