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Pumpernickel

This dark, fragrant beauty is earthy and perfect to pair with strong flavors!

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Servings: 12

Prep Time: 20:00

Cook Time: 00:40

Main Ingredients

1 cup sourdough starter

3 cups organic all purpose flour

1 cup rye flour

1/4 cup molasses

1/2 cup espresso, or strong coffee

1 tablespoon caraway seeds

1 1/4 cup water

1 tablespoon kosher salt

Preparation

1Toast the caraway seeds in a dry pan, on a low flame, just until they smell toasty.

2Brew espresso, or strong coffee.

3Mix coffee, molasses and cool water.

4Mix rye, white flour, and caraway seeds.

5Stir the wet ingredients into the dry until combined, and let rest (covered with a tea towel) for 30 minutes.

6Add the salt, and the starter. Knead the starter into the dough, with a wet hand, just until it feels uniform. Cover and let rise for 30 minutes.

7Stretch and fold the dough over itself, in the bowl, three or four times, with a wet hand. Cover for 30 more minutes. Repeat this step until three folding operations have been completed. Let it rest for 30 more minutes.

8Sprinkle flour around the dough, in the bowl. Flour the counter, and your hands. Turn the dough out, using one hand to free it from the bowl, and the other to tip it on to your work surface.

9Gather the dough into a ball by tucking the edges under. Pull the ball towards yourself, stretching the outer surface. Turn and repeat, a few times.

10Line a bowl or basket with your tea towel, and flour it liberally. Set the dough into the bowl, and flour the top. Fold the towel over it, and let it rise in the fridge, over night.

11In the morning, move the dough to the counter, and place your cast iron dutch oven (lid on)in the oven. Preheat to 520F. Let the dutch oven continue heating for 20 minutes after the oven reaches temperature.

12Pull the dutch oven out, and remove the lid. Flour your hands and tip the dough onto one hand by lifting the tea towel, and flipping the dough over. Gently, and carefully, lay the dough into the center of the dutch oven. Replace the lid and bake for 13 minutes.

13Remove the lid, drop the oven to 425F and bake for another 25 minutes.

14Lift the bread out with a dish towel, and cool on a rack for one hour.

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