I make a pumpernickel that I basically made up. I use fennel instead of caraway but no seeds are fine too. I also use 1 tbsp of onion powder because I felt that was the "missing link" to the old "Russian" sourdough pumpernickel flavor I was searching for.but it is optional also. I made it for years with 1/4 tbsp yeast and a 12-24 hour rise but now I make it with 1/4 cup rye/white fed sourdough starter. Works either way. Pumpernickel Dry Ingredients 1/2 cup rye 1 1/2 cup bread flour 1 cup whole wheat flour 1/2 cup bran 1/2 cup white whole wheat 2 tbsp cocoa 1 scant tbsp salt 1 tbsp fennel seeds (optional) 1 tbsp onion powder (optional) Wet Ingredients 1/4 cup starter or ¼ tsp yeast 1/4 cup beer 2 tbsp molasses Add filtered water to = 1 ½ to 1 ¾ cup Directions: All times are approx.. You rule the dough, it doesn’t rule you so don’t let it take over your day or weekend. • Mix the dry ingredients in a large bowl. • Mix the wet ingredients in a two cup measuring cup. • Add the liquid to the dry and mix until fully incorporated. • Had to add a bit of flour or water after initial mixing to get the right consistency. This is just something I know but will try to describe. The dough needs to be shaggy but very wet (fully hydrated) but not so wet that it becomes a slurry instead of dough during rising. • Do at least three folds. This is lifting a corner of the dough in the bowl and pulling it over to the other side. Do it three times from different sides. Repeat this process three times 20 minutes apart. The dough will strengthen and tighten up and look much more like dough you are used to. • Cover and let rise at room temperature for 12-24 hours depending on how hot it is. • Using a dough scraper and trying not to disturb the dough too much, turn it out onto a lightly floured board or silicone mat. • Put the bowl or a towel over it and let it rest about 20 minutes. • Then shape the loaf much as you did for the folds. • Take an edge from the far side and pull it over the loaf, tucking it into the bottom. Repeat a few times until you get a tight loaf. Add flour sparingly as needed. • Proof the loaf in a floured bowl or brotform for 1-3 hours or until puffed and larger, not necessarily doubled. • You can put parchment in the bowl first if you are worried about sticking and then pick the whole thing up with the parchment to bake. If you are doing that make it seam side down. • If you are going to turn the loaf out, proof it seam side up. • Bake in a 500 degree, pre-heated clay or cast iron pot with a secure cover and no steam holes. After 10 minutes turn the heat down to 425. After 20 minutes, uncover the loaf for 5 to 10 minutes. Cool on a rack.

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