No Knead Pumpernickel Bread

Ingredients:

• 1 1/2 cups bread flour or all purpose flour
• 1 cup whole wheat flour
• 1/2 cup dark rye flour
• 1 1/2 Tablespoons powdered cocoa
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 cup coffee
• 1/2 cup water
• 2 Tablespoons molasses
• (about 2 Tablespoons extra flour for shaping)

Instructions:

1. Combine flours, cocoa, yeast and salt in a large bowl.
2. Combine coffee, water and molasses in a small bowl or measuring cup. Bring to 130° F.
3. Add the coffee mixture to the flour mixture and stir until it’s well combined.
4. Cover with plastic wrap and let stand at room temperature for 3 hours.
5. After 3 hours, place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
6. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes.
7. Meantime place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
8. After 35 minutes, carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
9. After 30 minutes, reduce oven to 400. Remove lid and leave, uncovered, to bake 8- 10 more minutes.