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This is a modified version of the Pumpernickel loaf in Andris Lagsdin's "Baking with Steel" book...

 

365g bread flour
185g rye flour
22g unsweetened cocoa powder
9.5g sugar
12g sea salt
330g brewed coffee (I used 250g coffee and 80g water for a slightly less bold flavor)
45g molasses
45g olive oil
3g active dry yeast

 

Wisk together dry ingredients and add to the bowl of a stand mixer with a dough hook attached.  Combine the wet ingredients in a separate bowl and mix to get the molasses dissolved completely.  Add the wet ingredients to the bowl of the stand mixer and mix with the dough hook on a slow speed until the dough comes together.  Knead on a medium speed for about four minutes.  Remove the dough from the mixing bowl and shape it into a ball.  Place it in a greased mixing bowl and cover with plastic.  Let sit out at room temperature for 24 hours.  After 24 hours, move the dough to a floured surface and shape into a tight dough ball.  Place seam side up in a floured brotform.  (I like to dust my brotform with a 50/50 mix of rice flour and whole wheat flour.)  Cover and let rest for 2 hours.  One hour before the bread has finished resting, preheat your oven to 425°F and place the Baking Steel or a Pizza Stone in the oven on a rack at about mid level.  When the bread has finished resting, transfer it to a pizza peel and place on the steel or the stone and cook for 30-35minutes until done.

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