I am on a journey to incorporate more whole grains, sourdough and homemade food into my life. Cutting out the processed foods along the way.I love the bitter, dark, deep flavor of this rye "Pumpernickel" bread.

75g active starter
40g molasses
385g room temperature strong black coffee
-mix
120g rye flour
190g bread flour
190g wheat flour
-mix and let hydrate for 60 minutes
Add 25g oil and 10g salt
-mix and let dough rest 30 minutes
-Do 3 sets of stretch and folds every 30 minutes
-Let dough rise 8-10 hours or until it is 50% risen
-Pre-shape and let rest 20 minutes
-Shape and place in refrigerator overnight
-450º F Bake it covered 25 minutes and uncovered 20 minutes
-Let cool at least 2 hours.

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