Yogurt Pumpernickel Bread

This bread came out quite nicely; I was really worried about it when I didn't see it rise much during the first rise. Also the instructions say to add the flour last which is not the way I've learned to make bread.  I cut the recipe in half and just made one loaf and we have been enjoying it with breakfast and as an afternoon snack. Its not too dense, has a nice tang and tons of flavor.



(Original recipe from "French Cooking, Lewis R. French")
(Makes two loaves)

2 1/4 tsp yeast
1 tsp brown sugar
1 C warm water (100 degrees)
1 Tbsp unsweetened cocoa powder
1 Tbsp salt
1/2 C bran
1C whole wheat flour
2 C plain yogurt (I used greek and let it come to room temp)
1/4 C butter, melted
3-4 C AP flour (I used even less)

1. In a small mixing bowl, combine sugar, water, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

2. In a large bowl, combine the cocoa, salt, bran, whole wheat flour, and rye flour. Add the yogurt, butter, and then the yeast mixture. Beat hard for about one minute. Add AP flour until a soft dough forms. Keep adding until slightly tacky and springs back when touched. Cover and let rise in a warm place until double. (I preheat my oven to 200, turn it off, and let it rise in there).

3. Spray two loaf pans with nonstick spray; you can also shape it round and bake on a greased cookie sheet. Preheat oven to 350 degrees. Form loaves and let rise again while oven preheats.

4. Bake about 30-40 minutes.