Pumpernickel Bread (No-Knead)

Ingredients

• 3/4 tablespoon yeast
• 2 1/2 teaspoons coarse salt or 2 teaspoons table salt
• 2 tablespoons molasses
• 1 cup lukewarm coffee
• 1/2 cup lukewarm water
• 1 1/2 tablespoons cocoa powder
• 1/2 cup rye flour
• 2 3/4 cups unbleached all-purpuse flour
• cornmeal, for pizza peel

Directions

1. 1

   Mixing and Storing the Dough: Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.

2. 2

   In large plastic storage container (with lid) mix together the flours, yeast, cocoa and salt.

3. 3

   Mix together water, coffee and molasses. Add the water mixture at once and mix with a wooden spoon.

4. 4

   If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.

5. 5

   When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes. The dough will be wet and loose enough to conform to the shape of its container.

6. 6

   Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.

7. 7

   You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.

8. 8

   The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 8 days.

9. 9

   BAKING (One 1-pouond loaf): With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.

10. 10

    Without using flour, shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go. Form into an oval-shaped loaf.

11. 11

    Place on a pizza peel dusted with cornmeal (or on parchment paper); allow to rest for 40 minutes - 1 1/2 hours, varies with temperature of the kitchen. (The shorter the time, the denser the crumb.).

12. 12

    Twenty minute before baking, place an empty cast-iron skillet or broiler tray on the bottom shelf and baking stone on center shelf; preheat the oven to 400 degrees F.

13. 13

    Using a pastry brush,, paint the top of the loaf with cornstarch wash, and sprinkle with caraway seeds. With a serrated bread knife, slash the top of the loaf with deep diagonal cuts. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.

14. 14

    Bake for about 35 - 40 minutes or until firm (interior temperature should be 198 - 200 degrees). Note: Larger or smaller loaves will require an adjustment to the baking time. Allow to cool on a rack before cutting.