Pumpernickel Bread II Recipe

In a large mixing bowl, combine the rye flour, bread flour, instant yeast, salt, cocoa powder, caraway seeds, fennel seeds, ground cloves, ground coriander, ground cardamom, ground cinnamon, and ground nutmeg.

In a separate bowl, mix together the brewed coffee and molasses until well combined.

Gradually add the liquid mixture to the dry ingredients and mix until a slightly sticky dough forms.

Transfer the dough to a floured surface and knead for about 10 minutes, until the dough is smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until doubled in size.

Preheat the oven to 350°F (175°C) and place a baking stone or an inverted baking sheet on the middle rack.

Punch down the dough and shape it into a round or oblong loaf.

Place the shaped dough on a baking sheet sprinkled with cornmeal. Dust the top of the dough with additional cornmeal.

Using a sharp knife, score the top of the loaf with diagonal cuts.

Carefully transfer the baking sheet onto the preheated baking stone or baking sheet in the oven.

Bake for about 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove from the oven and let it cool completely on a wire rack before slicing.