Yields: 1 cornucopia

WATER 36 ounces
BREAD FLOUR 26 ounces
RYE FLOUR 10 ounces
SHORTENING 1.5 ounces
SALT 1 ounces

1. Before you begin mixing the dough, you must first build the cornucopia's form. Build a cone shape form using wire mesh. See Picture #1
2. Next - wrap the entire form in heavy duty aluminum foil. Then grease the outside of the form lightly with vegetable oil. See Picture #2.
3. Prepare the dough. Combine the water, bread flour, whole wheat flour, rye flour and dark rye flour.
4. Mix with a dough hook attachment for 4 minutes on low speed.
5. Then add the shortening and salt, and continue to mix on low speed for 4 minutes.  Turn the mixer to medium speed and mix 1 minute.
6. Remove the dough and place it on a floured work table. Using a rolling pin, pin the dough to a large rectangle - around 15"X48". During this rolling process, allow the dough to rest several times. Allow 10 minutes for each rest period, covering with plastic wrap. When complete the dough should be 1/8" thick.  Keep the dough covered with plastic wrap at all times to prevent drying-out of the dough!
7. Using a pizza cutter and a straight edge as a guide, cut long strips from the rectangle. Each strip should be 1 1/4" in width.
See Picture #3
8. Beginning with the "tail" of the cornucopia, start wrapping the long strips around the form. The best way to do this, is to hold the form in your hand and rotate it slowly as you thread on the strips. Moisten each strip lightly with water and make sure they overlap by 3/4". Note: make sure the end of the dough strips finish at the bottom of the form. This will insure a seamless final product. See Picture #4
9. Continue layering the strips until they are 3" from the mouth of the form. This will allow room for the 3 braided decorative collar. To make this, simply braid 3 strips of dough, and cut it to length.
10. Prepare a sheetpan by covering it with aluminum foil, and grease it lightly.
11. Prepare an egg wash. In a bowl, whisk together 2 eggs, 1 tablespoon of water and 1/4 teaspoon of salt. Using a pastry brush, apply the egg wash to the cornucopia.
12. Bake @ 400F for 15 minutes, then reduce the oven temperature to 325F, and continue baking for an additional 2 1/2 hours.
13. Turn off the oven, open the oven door slightly and allow the cornucopia to cool-down in the oven for 30 minutes.
See Picture #5
14. Remove the cornucopia from the oven and carefully remove the metal form.
See Picture #6
15. Return the cornucopia to the oven and continue baking at 250F for 1 1/2 hours. This will allow the dough to dry-out completely!
16. When the cornucopia has completely cooled, decorate with assorted Autumn gords, fruits, pine cones and mixed nuts.
See Picture #7

* To increase shelf life, seal the finished piece with a spray acrylic lacquer.