Pumpernickel Bread

You'll enjoy this slightly sweet and hearty German rye. Break it into
chunks to serve with soup or slice it for sandwiches.

1 package active dry yeast
1/4 cup warm water
1/3 cup packed brown sugar
1/4 cup rolled oats
1/4 cup shortening
1/4 cup molasses
2 tablespoons caraway seed
1 teaspoon salt
2 cups boiling water
3-1/2 to 4 cups all-purpose flour
3 cups rye flour

In a small bowl, stir together yeast and warm water. In a large bowl, combine brown sugar, oats, lard, molasses, caraway seed and salt. Pour boiling water over mixture. Stir until combined. When mixture cools, stir in yeast mixture. Beat in 2 cups of the all-purpose flour. Stir in the rye flour and as much of the remaining allpurpose flour as you can with a wooden spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that's smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a greased bowl, turn dough to grease surface. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down. Shape into 2 round loaves.

Place on a greased baking sheet, flatten to 6-inch rounds. Cover and let rise until doubled (about 1 hour). Bake in a 375 degree oven for 35 to 40 minutes or until bread sounds hollow when tapped. Remove from baking sheet immediately. Let cool on a wire rack. Makes 2 loaves.