Pumpkin Pumpernickle Bread

Makes 3 loaves
1 1/2 cups cold water
1 package yeast
3/4 cup cornmeal
1/4 cup lukewarm water
1/1/2 cups boiling water
2 cups mashed pumpkin
1 1/2 Tbs. salt
6 cups rye flour
2 TBS sugar
2 cups whole wheat flour
2 TBS solid shortening
1 TBS caraway seeds
Stir cold water into cornmeal.
Add to boiling water and cook stirring
constantly until thick. Add salt, sugar,
and caraway. Let stand till lukewarm
Meanwhile, soften yeast in lukewarm water.
After 15 minutes, stir pumpkin and yeast
into cornmeal dough. Add rye flour and enough
whole wheat to make a stiff dough you
have to stir with hands. Turn dough out
onto floured board and knead for 10-15 minutes
until it becomes elastic and doesn't stick to
the board. Place dough in large greased bowl,
grease its surface and set in warm place
(80-85 degrees) to rise until doubled
(it will take longer than white or
whole-wheat breads; set in metal bowl
in dishpan or bigger bowl of hot water to
help it along). Punch down and form into
3 cannon-ball loaves. Grease tops of loaves,
let rise again until doubled in bulk.
Bake in preheated 375 degree oven about 1 hour.
A This bread is orange-brown, not dark like most
bakery pumpernickel, because it uses no molasses.

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