Coffee, Apricot, and Raw Cacao Pumpernickel
This is rich, dense, surprising, and delicious bread. It’s not quite traditional pumpernickel, but it comes close enough to share the name. Keep a close eye on the final rise, and whatever you do, don’t be tempted to remove it from the oven too soon!
250 g ripe whole spelt sourdough starter
400 g whole rye flour
100 g cold black espresso coffee
100 g filtered water
25 g blackstrap molasses
6 dried organic apricots, finely chopped
2 tbsp raw cacao
2 tbsp melted butter
1 tsp caraway seed, roasted and ground
1 tsp fennel seed, roasted and ground
Mix the wet ingredients together, then add the fruit and spices, then the rye flour and salt, and stir with a wooden spoon until combined into a wet mass (below)
Let the mixture rest for 20 minutes, then air knead for 10 - 15 minutes, throwing it down onto a rye-floured bench. When the dough has become elastic, and a small piece can be stretched so it forms a thin, translucent sheet, form into a ball and allow to rest for twenty minutes (below).
Shape into a log and place in a buttered medium bread tin. Cover with a damp cloth, and leave to rise for 4 hours (or longer if necessary). When the final rise is well begun, pre-heat the oven to 230 deg F.
Bake at 230 deg F for 10 mins, turn the oven down to 180 deg F and bake for 1 hour and 15 minutes. Let the bread cool on a wire rack before slicing. You will love this bread. Enjoy.