Fermenting, rising, and proofing time:
12 hrs or overnight, then 4 1⁄2 hrs

Special equipment time:
1 x 9 x 5in (1-liter) loaf pan

Ingredients:
For the starter
½ tsp dried yeast
1⁄2 cup rye flour
2 tbsp plain yogurt

For the dough:
½ tsp dried yeast
1 tsp coffee powder
1 tbsp sunflower or vegetable oil,
plus extra for greasing
3⁄4 cup whole wheat flour, plus extra for dusting
1⁄4 cup rye flour
½ tbsp cocoa powder
1 tsp salt
½ tsp caraway seeds, lightly pounded

Method
1 To make the starter, dissolve the yeast in 1⁄2 cup warm water. Put the rye flour, yogurt, and yeasted liquid in a large china or glass bowl and stir well to combine. Cover with plastic wrap, and put in a cool place to rise for at least 12 hours, or overnight.

2 To make the dough, dissolve the yeast in 3–4 tablespoons warm water. Add the coffee powder and stir until dissolved. Add the oil. Put the starter, 2 types of flour, cocoa powder, salt, and caraway seeds into a large bowl. Add the liquid.

3 Stir the ingredients, and, when it seems a little stiff, use your hands to bring the dough together. Knead for 10 minutes on a floured work surface until smooth and elastic.

4 Put the dough in a lightly oiled bowl, cover loosely with plastic wrap, and leave to rise in a warm place for up to 2 hours, until doubled in size. Turn it out onto a lightly floured work surface and gently knock it back. Shape into a ball again, return to the bowl, and cover. Leave for another 1 hour while it rises again.

5 Turn it out onto a lightly floured work surface and knock it back again. Knead it briefly and shape it into an oblong shape. Put it into a 9 x 5in lightly oiled loaf pan, cover loosely with oiled plastic wrap and a kitchen towel, and leave it to rise in a warm place until well risen, and almost doubled in size. This could take another 1½ hours. It is ready to bake when it is tight and well risen, and a finger gently poked into the dough leaves a dent that springs back quickly. Preheat the oven to 400°F (200°C).

6 Bake in the center of the oven for 30–40 minutes until well risen and dark brown on top. Leave to cool on a wire rack.

STORE:
The pumpernickel keeps well, wrapped in paper, for 3 days.

Pumpernickel Recipe