German Pumpernickel

Ingredients

• 2 cups coarse rye flour (stone-ground works best)
• 1 cup bread flour
• 1½ cups warm water (around 110°F)
• 2 tbsp molasses
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 tbsp vegetable oil for greasing

Instructions

1. 1In a small bowl, combine warm water and yeast, let sit for 5 minutes until foamy.
2. 2In a large mixing bowl, whisk together rye flour, bread flour, and salt.
3. 3Pour the yeast mixture and molasses into the dry ingredients, stirring until a shaggy dough forms.
4. 4Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
5. 5Grease a large bowl with vegetable oil, place the dough inside, cover with a damp cloth.
6. 6Let rise in a warm spot for 1.5-2 hours until doubled in size.
7. 7Punch down, shape into a round loaf, place on a parchment-lined baking sheet.
8. 8Cover and let rise again for 45-60 minutes until puffy.
9. 9Preheat oven to 325°F.
10. 10Bake for 50-60 minutes until crust is dark and firm, and sounds hollow when tapped.
11. 11Cool completely on a wire rack for at least 2 hours before slicing.