Eastern European Sourdough Black Bread Recipe

Ingredients (16)

• 2 1/4 ounces rye
• 4 ounces water
• 9 ounces whole rye (pumpernickel) flour
• 1 cup water
• 1/2 ounce sourdough starter
• 3/4 cup water
• All of the soaker
• 1 slice, regular rye
• 7 1/2 ounces sourdough starter
• 1 1/2 teaspoons molasses
• 1 scoop protein
• 8 ounces whole rye (pumpernickel) flour
• 1 teaspoon fennel seed, coarsely ground
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1 tablespoon cocoa powder