Pumpernickel Style Sourdough
Directions
- 1In a bowl, add molasses and active starter.
- 2Add warm water and coffee.
- 3Mix all dry ingredients in a separate bowl.
- 4Add the dry ingredients to the wet ingredients.
- 5Mix everything together.
- 6Cover and let it rest in a warm place for 45 minutes. You can use your oven with the light on.
- 7Add olive oil and seeds.
- 8Mix everything together again.
- 9Place dough in a container where you can see it had doubled in size after 5 hours or more depending on temperature.
- 10After 24 hours in the fridge, take the dough out.
- 11Shape the dough into two round loaves.
- 12Score the loaves.
- 13Bake at 450F with lid on for 30 minutes and 425F for 15 minutes.
Ingredients
- 365 g warm water & coffee
- 50 g active starter
- 40 g molasses
- 120 g rye flour
- 380 g bread flour
- 9 g sea salt
- 20 g olive oil
- 15 g fennel, caraway, & herbs de provence
Equipment
bowlscalespoonplastic wrapcontainerbread lame
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