A chewy, moist rye bread that makes good sandwiches. It has a dark crust but is not as dark on the inside as are most pumpernickels. –Mountain View Inn, Norfolk, Connecticut
Dissolve yeast in warm water in large bowl. Add molasses, salt, and oil; then add flours alternately. Knead about 12 minutes, turn into a greased bowl, and cover. Allow to rise till almost double in size. (On a cold day it will take a few hours unless you have a warm, humid kitchen.) Divide in half and let rest for about 10 minutes. Form into round loaves, place on greased baking sheet, and let rise until double in size. Stick with a skewer several times (this helps prevent the crust from lifting off while baking) and bake at 375 degrees F for 45-60 minutes.