Pumpernickel Bread

Instructions

1. Prepare the soaker
   In a large bowl, combine the rye berries, 1 cup of the coarse rye flour, and 1 cup of warm water. Cover with plastic wrap and let sit at room temperature for 8-12 hours or overnight.
2. Mix the dough
   In a stand mixer fitted with a dough hook, combine the soaker with the remaining rye flour, whole wheat flour, molasses, cocoa powder, instant coffee (if using), salt, and caraway seeds. Add the sourdough starter and remaining water. Mix on low speed for 5 minutes until well combined.
3. Knead and rise
   Increase mixer speed to medium-low and knead for 7-8 minutes until the dough is smooth but still sticky. The dough will be heavier and denser than typical bread dough. Transfer to an oiled bowl, cover with plastic wrap, and let rise in a warm place for 2-3 hours, or until noticeably puffy (it won't double in size like white bread).
4. Shape the loaf
   Turn the dough out onto a lightly floured surface. Shape into a round or oval loaf and place in a well-greased 9x5-inch loaf pan. Cover loosely with oiled plastic wrap and let rise for another 1-2 hours until slightly puffy.
5. Prepare for baking
   Preheat the oven to 350°F (175°C). Place a shallow pan on the bottom rack of the oven. Brush the top of the loaf with vegetable oil.
6. Bake the bread
   Pour 1 cup of hot water into the shallow pan to create steam. Place the bread on the middle rack and bake for 30 minutes. Reduce temperature to 325°F (165°C) and continue baking for 1 hour. Then reduce to 300°F (150°C) and bake for another 1-2 hours until the bread reaches an internal temperature of 205°F (96°C).
7. Steam and cool
   Remove the bread from the oven and immediately wrap it in a clean kitchen towel. Place in a plastic bag and seal. Let the bread cool completely for at least 24 hours before slicing to develop its characteristic flavor and texture.