Pumpernickel Bread

2 packages or 1 1/2 tablespoons active dry yeast
1/2 cup lukewarm water
1/2 teaspoon honey
1 1/2 cups hot water
1 1/2 tablespoons salt
1 tablespoon honey
3 tablespoons molasses
4 cups rye flour
2 cups whole wheat flour
Oven:  375°

Soften the yeast in the 1/2 cup water and add the 1/2 teaspoon honey.  Set aside to proof.  In large bowl, combine the 1 1/2 cups hot water, salt, honey and molasses; cool to lukewarm.  Add proofed yeast mixture, rye flour and enough whole-wheat flour to make a stiff dough.  Mix well and allow to rest 10 minutes.  Knead until elastic (dough will remain slightly stickier with the use of rye flour). Cover and allow to rise until doubled.
Knead again for 10 minutes; cover and allow to rise a second time until almost doubled.  On floured board knead for a couple of minutes; divide into 2 loaves and allow to rise in greased and floured pans for 30 minutes.  Bake for 60 to 75 minutes or until firm and golden in color.  Cool on wire racks.

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