Swirled Pumpernickel Rye Bread

** recipe asks to use a crimped bread pan, I didn’t have one, so I used a regular bread loaf pan, and it came out fine.

INGREDIENTS
PUMPERNICKEl DOUGH
1 ½ tablespoons active dry yeast
1 1/3 cups warm water
3 tablespoons molasses
3 tablespoons brewed coffee
2 teaspoons cocoa powder
1 ½ teaspoons salt
1 1/3 cups pumpernickel flour (you can substitute King Arthur Stone Ground Whole Wheat Flour)
2 2/3 (approximately) King Arthur Unbleached All Purpose Flour

RYE DOUGH
1 ½ tablespoons active dry yeast
1 1/3 cups warm water
1 ½ teaspoons salt
1 1/3 cups white rye flour
2 ½ cups (approximately) King Arthur Unbleached All Purpose Flour

DIRECTIONS
Dissolve the yeast in the water with the molasses. When the yeast has started to bubble, add the coffee, cocoa, and salt. Stir in the pumpernickel flour. Stir in 2 cups of the unbleached flour. Turn the dough out onto a counter and knead in the remaining flour until you have a dough which is no longer sticky. Place in a bowl, cover with a damp towel, and let rise until doubled in bulk, 1 to 1 ½ hours. Turn in the dough out onto a lightly floured counter and knead to expel any air bubbles. Divide the dough into two pieces.

Follow the directions for Pumpernickel Dough for the Rye Dough. Divide dough into two pieces.

Grease well all nooks and crannies of the crimped bread pan. Roll each piece of dough (you should have four) into a 6×10 rectangle. Place a rye rectangle on your work surface; top with a pumpernickel rectangle. Starting at the long side, roll them together jelly roll style. Place in one side of the bottom half of the crimped bread pan. Repeat for the remaining 2 pieces of dough.

Preheat the oven to 375°F.

Put the top on the pan and let the loaves rise covered for 45-60 minutes. You can gently lift the top up a bit to peek. When the dough has risen almost to the top of the entire pan, they are ready to bake. Bake for 45 minutes, or until the loaves sound hollow when tapped. Cool the loaves on a wire rack before slicing.

found on: kingarthurflour.com

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