Sourdough Pumpernickel Bread

INGREDIENTS

1/2 cup

(about 4 oz, 113g) active sourdough starter (see note 1)

1/4 cup

(2 oz, 60 ml) warm water

1/2 cup

(2 oz, 50g) rye flour

1/2 tsp

dry yeast (optional, if you don't use yeast your rising times will be longer)

1 1/4 cups

coffee (295ml) cooled to room temperature (see note 2)

1 tbsp

molasses

1 tbsp

honey

1 tbsp

cocoa powder

1 tsp

salt

1 cup

(4 oz, 103g) rye flour

1/2 cup

toasted bread crumbs from old bread (see note 3)

1/2 cup

(2 oz, 50g) whole wheat flour

(4.25 oz, 120g) cup bread flour