Ingredients

• 4 cups (480g) King Arthur Unbleached All-Purpose Flour
• 1 cup (96g) King Arthur Organic Pumpernickel Flour*
• 2 tablespoons (11g) black cocoa, for dark pumpernickel color
• 2 1/4 teaspoons (14g) table salt
• 2 teaspoons instant yeast
• 1 3/4 cup + 2 tablespoons (425g) water, lukewarm
• 2 teaspoons caraway seeds

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky.
2. Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy.
3. Transfer the dough to a lightly oiled surface. Gently deflate it, and shape it into a ball.
4. Place the shaped loaf onto parchment-lined sheet pan or pizza peel–sprinkle flour on parchment
5. Let the loaf rise for 60 to 90 minutes, until it’s almost doubled in size.
6. Preheat the oven to 425°F.
7. lightly sprinkle boule with sifted flour
8. Slash the loaf diagonally in several places.
9. Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190°F to 200°F.
10. Remove the bread from the oven, and transfer it to a rack to cool completely.