INGREDIENTS

INSTRUCTIONS

FOR RYE SOURDOUGH STARTER
FOR PUMPERNICKEL STARTER
FOR RYE DOUGH
FOR PUMPERNICKLE DOUGH
FOR STARCH WASH
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

A Message from our Provider:

“Jesus: add a whole new dimension to your life”