German Pumpernickel Bread

Instructions

1. Prepare the Soaker
   The night before baking, combine the rye berries and cracked rye in a bowl. Cover with water by about 1 inch and let soak overnight. Drain well before using.
2. Mix the Dough
   In a large mixing bowl, combine both types of rye flour, sourdough starter, warm water, molasses, salt, oil, drained soaked grains, instant yeast, and ground caraway seeds. Mix thoroughly until a sticky, dense dough forms. The dough will be much stiffer and stickier than wheat bread dough.
3. First Fermentation
   Cover the bowl with plastic wrap or a damp cloth and let the dough rest in a warm place for 2-3 hours. The dough won't rise dramatically like wheat bread but should show some activity.
4. Shape the Loaf
   Grease a 9x5 inch loaf pan generously with oil. Turn the dough onto a well-floured surface (use rye flour) and shape it into a log that fits your pan. The dough will be sticky, so flour your hands well. Place the shaped dough into the prepared pan.
5. Second Rise
   Cover the pan loosely with oiled plastic wrap and let the dough rise for another 1-2 hours until it has increased in size slightly, though it won't double like wheat bread.
6. Prepare for Baking
   Preheat your oven to 275°F (135°C). Position a rack in the lower third of the oven. Place a pan of water on the bottom rack to create steam during baking. For authentic pumpernickel, you'll need to seal the top of the loaf pan with aluminum foil, crimping it tightly around the edges to trap moisture.
7. Slow Baking
   Place the covered loaf pan in the oven and bake for about 12 hours (traditional method) or at least 4 hours for a quicker version. The long, slow baking develops the characteristic dark color and deep flavor of traditional pumpernickel without requiring food coloring.
8. Cool and Rest
   Remove the bread from the oven and let it cool in the pan for 30 minutes. Then remove from the pan and wrap the still-warm bread tightly in a clean kitchen towel. Let it rest for at least 24 hours before slicing, as this allows the flavors to develop and the texture to set properly.