Danish Rye Pumpernickel

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This recipe makes enough dough at approximately 4 lbs 6 oz for two large loaves at 2 lb 3 oz each.

Start early in the morning if you want to bake same day, or if you start in the afternoon, put the dough in the refrigerator overnight after shaping, and bake next day when done proofing. 80 % hydration starter is a ratio of approximately 5 ounces of flour for every 4 oz of water.

v 2 cups vigorous �Danish Rye starter at 80 % hydration � 18 oz

v 2 cups strong coffee� � 16 oz

v 3 Tablespoons oil � 1.5 oz

v 1 Tablespoon salt � .63 oz

v 2 Tablespoons Molasses � 1.50 oz

v 2 cups Dark Rye Flour � 7.0 oz

v 2 cups Whole Wheat Flour � 9.0 � oz

v 3 +/- cups Bread Flour � 13.5 oz

Mix all ingredients together just until incorporated and then allow the dough to rest for 15 minutes (autolyse).

After autolysis, mix dough on low speed for about 2 minutes. Then let the dough bulk ferment ( first rise) for 4 - 6� hours. After bulk fermentation, pour out the dough onto a lightly floured (Rye flour) surface and knead enough to gather into a ball. Divide the dough. I divided the dough into two large loaves weighing 2 lbs 3 oz each. Shape dough into the general shape you wish and then allow the dough to rest for 5 � 10 minutes (bench rest). After benching, (resting) shape loaves into their final shapes and put them into the proofing baskets, pans, or couche. Allow the dough to final proof for 2 � 2.5 hours (just until not quite doubled but soft when you press in a finger) and then slash, spray (don�t spray loaf directly) and bake in a preheated 450 degree oven for 10 minutes. After 10 minutes, turn down the oven to 425 degrees and continue baking for about 20 more minutes, turning halfway for even browning. Alternately, put slashed dough on hot stone in a preheated 425 degree oven, spray the loaf directly once and then cover the dough with a roasting pan lid which has also been preheated. Leave covered for 15 minutes, and then remove lid and bake for 15 minutes more at 425 degrees. Cool. This is a delicious, strong flavored Rye and freezes well.