Pumpernickel

I remember the first time I tried to use rye flour in a loaf of bread. I lived in NYC at the time, right off Union Square, and I used to sit on my balcony and knead bread while watching the sun set over 13th street. I once tried to make rye bread by substituting bread flour for rye flour - the result was awful. It was dense, dry, had no flavor and didn't appear to have any rise to it at all. It tasted more like porridge that had dried rather than a loaf of bread. This experience left me afraid of rye, and I avoided it for some time...until yesterday.

On a whim, I decided to have another go at it, this time equipped with some fancy tools, more patience and, most importantly, a lot more know-how.

I started yesterday with 1.5 ounces of the sourdough starter, 3 ounces of bread flour and about a quarter cup water. Hydrating the flour, I set this aside overnight.

In the other corner, I took 5 ounces of rye flour, 1/2 c water and 1/4 tsp yeast and let it sit overnight.

After about 14 hours of resting, the rye flour still had the awful texture I recall. It hadn't really visibly ridden, and was dense and grainy. However, not to be dismayed by 5 ounces of flour, I continued.

I mixed both above starters together and along with it 6 ounces of bread flour, 1/2 teaspoon of instant yeast, 2 ounces of honey, 1 ounce of molasses, 1 tablespoon of cocoa powder, 1 teaspoon of instant coffee, 2 tablespoons of room temperature butter and a teaspoon of salt. I hydrated this mixture with a scant 1/2 cup of buttermilk.

I kneaded for 3 minutes, rested for about 15, kneaded for another 5 and finally mixed in the butter as the last step. The dough was incredibly pliable and far more smooth and silken than I had imagined. After a rise period of 90 minutes, shape, 60 minutes, I baked for about 35 at 385. The result was much, much better than the last time.