For the Rye Dough:
1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F.)
2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 teaspoon vegetable oil
For the Pumpernickel:
2 teaspoons active dry yeast
1 cup warm water (110 degrees F.)
1 tablespoon butter, melted
1 teaspoon sugar
6 tablespoons dark molasses
2 tablespoons finely chopped semi-sweet chocolate,
melted
1 tablespoon caraway seeds
1/2 cup cooked mashed potatoes
2 cups rye flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
Flour for dusting
1 large egg, beaten
For the rye dough: Combine the
yeast, sugar, melted butter, egg and milk in the bowl of
an electric mixer fitted with a dough hook. Beat on low
speed for 1 minute. Add the salt, rye flour and
all-purpose flour. Beat at low speed until all of the
flour is incorporated, about 1 minute. Then, beat at
medium speed until the mixture forms a ball, leaves the
sides of the bowl and climbs up the dough hook. Remove
the dough from the bowl. Using your hands, form the
dough into a smooth ball. Lightly oil a bowl. Place the
dough in the bowl and turn it to oil all sides. Cover
with plastic wrap and set aside in a warm, draft-free
place until it doubles in size, about 1 hour. Set aside.
For the pumpernickel dough: Combine the yeast, water,
melted butter, sugar, molasses and chocolate in the bowl
of an electric mixer fitted with a dough hook. Beat on
low speed for 1 minute. Add the caraway seeds, potatoes,
rye flour, wheat flour and cornmeal. Beat at low speed
until all of the flour is incorporated, about 1 minute.
Then, beat at medium speed until the mixture forms a
ball, leaves the sides of the bowl, and climbs up the
dough hook. Remove the dough from the bowl. Using your
hands, form the dough into a smooth ball. Lightly oil a
bowl. Place the dough in the bowl and turn it to oil all
sides. Cover with plastic wrap and set aside in a warm,
draft-free place until it doubles in size, about 1 hour.
Set aside.
Preheat the oven to 350 degrees F.
Remove both of the doughs from their bowls and invert
them onto two separate lightly floured surfaces. Pat
each dough into a rectangle about 3/4-inch thick. Place
the pumpernickel rectangle on top of the rye dough
rectangle. Roll up the dough, beginning with the long
side and stopping after each full turn to press the edge
of the roll firmly into the flat sheet of dough to seal.
Press with your fingertips. Tuck and roll so that any
seams disappear into the dough and place on a parchment
lined baking sheet. With a pastry brush, brush the
beaten egg evenly over the bread. Cover with plastic
wrap and set aside in a warm, draft-free place until it
doubles in size, about 1 hour. Bake until lightly brown,
30 to 35 minutes. Remove from the oven and cool on a
rack.
