INGREDIENTS

INSTRUCTIONS

To prepare sourdough starter for rye dough: Start the day before you
plan to bake the bread. Stir yeast into warm water in a medium bowl.
Set aside until foamy, about 5 minutes. Add both flours; mix them  into
the yeast mixture with your hands until incorporated. Cover bowl
loosely with plastic wrap and set aside in a warm place overnight.  To
prepare pumpernickel starter: Start the day before you plan to  bake
the bread. Stir yeast into warm water in a medium bowl; set  mixture
aside until foamy, about 5 minutes. Add both flours and stir  until
combined. Cover bowl with plastic wrap and allow to sit at room
temperature overnight.  To prepare rye dough: Stir yeast into warm
water in a large bowl; set  aside until foamy, about 5 minutes. Add
reserved rye starter; stir to  blend. Add salt, 2 tablespoons oil,
sugar and caraway seeds; mix  well. Gradually add all-purpose flour and
1 1/2 cups rye flour,  mixing with your hands until a stiff dough
forms. Turn dough out onto  a lightly floured work surface. Knead until
dough is smooth and  elastic, about 10 minutes, adding more rye flour
if needed.  Generously grease a large bowl with remaining 1 tablespoon
oil. Form  dough into a ball; add to bowl, turning to coat with oil.
Cover bowl loosely with plastic wrap. Set aside in a warm place until
the dough has doubled in volume, about 1 hour.  To prepare pumpernickel
dough: Pour warm water into a large bowl;  stir in yeast. Add
pumpernickel starter along with coffee, molasses,  wheat bran, rye
flour, cocoa powder and brown sugar. Mix well.  Add 6 cups whole-wheat
flour and salt. Mix until a stiff dough forms.  Turn dough out onto a
lightly floured work surface; knead until a  smooth dough forms, about
10 minutes. If dough is too sticky, knead  in remaining 1/4 cup
whole-wheat flour.  Grease a large bowl with oil. Add dough, turning to
coat with oil.  Cover bowl loosely with plastic wrap. Set aside in a
warm place until  the dough has doubled in volume, about 1 hour.
Sprinkle a large baking sheet with cornmeal.  Return both risen doughs
to a work surface.  Divide each in half  Push each half of dough into
an 8-in square. Place 1 square of  pumpernickle dough on top of 1
square of rye dough; roll up doughs  together, tucking the ends
underneath and shaping the combination  into a round. With both hands,
roll the round back and forth,  flattening and shaping it into
continued in part 2

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