Adapted From King Arthur Flour

  • 1 1/8 cups (255g) lukewarm water
  • 2 tablespoons (28g) apple cider vinegar
  • 1 cup (106g) pumpernickel or rye flour, plus more for dusting
  • 1 1/4 teaspoons salt
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (43g) dark corn syrup or molasses
  • 1 tablespoon (14g) brown sugar
  • 3 tablespoons (18g) black cocoa
  • 1 teaspoon espresso powder or instant coffee powder
  • 1 teaspoon fennel seeds
  • 1 teaspoon rye berries
  • 1 3/4 teaspoons instant yeast
  • 2 1/2 cups (298g) bread flour, divided

Place in the large bowl, reserving 1 cup (4 1/4 ounces, 121g) of the bread flour.

Mix to make a thick batter-like dough.

It may still be somewhat sticky to the touch. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour.

After the first rise, shape the dough into an oblong loaf. Place in a greased standard loaf tin, with greased plastic cover, and up until almost doubled, about 60 to 90 minutes.

While the dough is rising, preheat the oven to 375 ° F. When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top.

Bake the bread for 35 minutes, until it sounds hollow when you thump the bottom.

Remove the loaf from the oven and cool it on a rack before slicing.