Sour-Rye Pumpernickel Bread

Ingredients

• 1.3 ounce highly active yeast dry
• 4.5 cups bread flour 
• 2 tablespoons browning and seasoning sauce 
• 2 tablespoons butter melted
• 2 tablespoons coffee granules instant
• 0.3 cup blackstrap molasses 
• 1 cup rye flour 
• 2 teaspoons salt 
• 1 cup starter sour
• 2 tablespoons sugar 
• 1 cup warm water (100°-110°)

Equipment

• baking sheet
• baking paper
• oven
• mixing bowl
• wire rack
• plastic wrap
• stand mixer

Directions

1. Preheat oven to 20
2. Stir together first 3 ingredients in the mixing bowl of a heavy-duty electric stand mixer.
3. Let stand 5 minutes.
4. Add coffee and next 4 ingredients to yeast mixture.
5. Add 2 tablespoons browning and seasoning sauce and 1 cup Sour Starter to dough; mix with with dough hook attachment at medium-high speed with a heavy duty stand mixter 5 minute.
6. Turn dough out onto a lightly floured surface; shape dough into a 9- x 5-inch oval loaf.
7. Place on parchment paper-lined baking sheet; coat lightly with cooking spray, and cover loosely with plastic wrap. Turn oven off, and place loaf in oven.
8. Let rise 30 minutes or until loaf is doubled in bulk.
9. Remove loaf from oven.
10. Remove and discard plastic wrap. Preheat oven to 37
11. Bake bread for 30 to 35 minutes.
12. Remove from oven, and brush with melted butter. Cool on wire rack.
13. Note: For testing purposes only, we used Kitchen Bouquet sauce.