Quick and Easy Eastern European Pumpernickel Bread

Adaptable to different toppings such as cheese or butter, a great snack, easy to make

Not gluten-free, yeast recipe

Pumpernickel bread can help lower blood sugar levels, improve digestion, and provide essential nutrients such as iron, zinc, and magnesium.

	1 cup hot tap water
	2 cups cold brewed coffee
	1 1/2 tablespoons granulated yeast
	1 1/2 tablespoons kosher salt
	1 tablespoon whole caraway seed
	2 tablespoons dark molasses
	2 tablespoons unsweetened cocoa powder
	1 cup dark rye flour
	5 1/2 cups unbleached all-purpose flour
	cornmeal , for the pizza peel
	whole caraway seed ( optional )
	cornstarch , wash ( blend 1/2 teaspoon cornstarch with a small amount of water using a fork , add 1/2 cup water and micro )

1.	Pour hot water and cold brewed coffee in a bowl.
2.	Sprinkle yeast over the liquid and let it rest for a few minutes.
3.	Add kosher salt, whole caraway seed, dark molasses, unsweetened cocoa powder and dark rye flour to the bowl and stir gently.
4.	Add unbleached all-purpose flour to the mixture, one cup at a time, stirring constantly.
5.	Knead the dough until it becomes shiny and pliable.
6.	Shape the dough into a ball, cover it with a cloth and let it rest for an hour.
7.	Preheat the oven to 450°F and place a baking stone in it.
8.	Sprinkle cornmeal on a pizza peel and place the dough on it.
9.	Brush the top of the dough with water and sprinkle caraway seed on it if desired.
10.	Using a sharp knife, make a few slashes on the top of the dough and slide it onto the baking stone.
11.	Bake for 30 to 40 minutes until the crust turns dark.
12.	Take out the bread and let it cool down before slicing.