Cabbage Soup with Pumpernickel Bread

Ingredients

• 1.5 cup Warm Water (Around 110°F or 43°C)
• 2.25 tsp Active Dry Yeast (Equivalent to one 1/4-oz packet)
• 0.25 cup Molasses
• 2 cup Bread Flour (Plus more for dusting)
• 2 cup Dark Rye Flour
• 3 tbsp Unsweetened Cocoa Powder
• 1 tbsp Caraway Seeds (Optional)
• 1.5 tsp Salt
• 2 tbsp Vegetable Oil
• 1 tbsp Cornmeal (For dusting the baking sheet)

Instructions

1. 1

   Activate the Yeast: In a small bowl, combine the warm water, molasses, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.

2. 2

   Combine Dry Ingredients: In the bowl of a stand mixer or a large mixing bowl, whisk together the bread flour, dark rye flour, cocoa powder, salt, and caraway seeds (if using).

3. 3

   Form the Dough: Pour the foamy yeast mixture and the vegetable oil into the dry ingredients. Using a dough hook on low speed (or a wooden spoon), mix until a shaggy, sticky dough forms.

4. 4

   Knead the Dough: Increase the mixer speed to medium-low and knead for 8-10 minutes. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10-12 minutes. The dough should become smooth and elastic but will remain slightly tacky.

5. 5

   First Rise: Place the dough in a lightly oiled bowl, turning it once to coat the top. Cover with plastic wrap or a damp cloth. Let it rise in a warm, draft-free place for 90 minutes, or until it has doubled in size.

6. 6

   Shape and Second Rise: Gently punch down the risen dough. On a clean surface, shape it into a round boule or an oval loaf. Place the loaf on a baking sheet dusted with cornmeal. Cover loosely and let it rise for another 45-60 minutes, until puffy.

7. 7