Pumpernickle Rye Sourdough Bread

Chris made this recipe at Kathy's house in Arizona - boy did that dough rise in the warm Arizona air!

1 cup water
1 cup rye flour
½ cup water, lukewarm
1/3 cup molasses
3 packets active dry yeast
1 cup sourdough starter
4-6 cups all-purpose flour
¼ cup vegetable oil
1 ½ teaspoons salt
1 tablespoon caraway seeds (I usually double this)
2 teaspoons cocoa powder (optional, for a darker color)
Cornmeal to sprinkle on baking pans (if making free-form loaves)
Egg white or yolk beaten with 1 tablespoon water, for wash (optional)

Making the Sponge: 

1. Bring 1 cup of water to a boil in a saucepan.  Turn off the heat and stir in the cup of rye flour.  Let it sit until lukewarm.
   
2. Pour 1/2 cup of lukewarm water into a large mixing bowl.  Add the molasses and yeast, stir and let rest for 10 minutes to dissolve and activate the yeast.  Stir in the starter and moistened rye flour (sponge).  Add 1/2 cup of all-purpose flour, stir, cover and set this sponge in a warm, draft-free place for about 4 hours.

Making & Shaping the Dough: 

1. Stir down the sponge.  Add the oil, salt, seeds and optional cocoa and stir.  Gradually add flour until the dough no longer sticks to the sides of the bowl.  Place the dough on a lightly floured surface and kneed for 8 to 10 minutes.
2. Form the dough into 2 large loaves and place them in greased bread pans.  I prefer to make free-form loaves and place them on a greased baking sheet that has been sprinkled with cornmeal.  Cover and let the dough rise in a warm place until double in bulk.

Baking:

1. About 15 minutes before the loaves are ready to be baked, preheat your oven to 375 degrees.  If you are baking the loaves free-form, slash the tops diagonally 2 or 3 times just before they go in the oven.
   
2. For a crunchy crust, brush the tops with water.  For a shiny crust, brush them with the egg wash.  
   
3. Bake for 35-40 minutes or until internal temperature reaches 190 degrees.