Pumpernickel Bread     yield: 1 loaf

1 3/4 cups warm water (120 - 130º F.)
2 1/2 tsp. SAF instant yeast
2 Tbs. light brown sugar
2 Tbs. instant coffee granules
1/4 cup molasses
4 1/2 cups Oakview Farms unbleached bread flour
1 cup Oakview Farms organic rye flour
2 tsp. sea salt
vegetable cooking spray
2 Tbs. butter, melted
Preheat oven to 200 degrees.
In mixing bowl of Bosch Plus (or other heavy duty electric stand mixer), stir together water, SAF yeast, and sugar. Let stand while gathering other ingredients.
Add coffee granules, molasses, flours, and sea salt to yeast mixture. Beat at low speed with dough hook attachment for 1 minute or until soft dough comes together. Beat at medium speed 4 minutes. Dough will be slightly sticky.
Turn dough out onto lightly buttered surface, shape into loaf approximately 9x5 in size. Line baking sheet with parchment paper, spray lightly with cooking spray, move loaf onto pan and cover loosely with wax paper. Turn oven off, place loaf in oven. Let rise 30 minutes, or until doubled in size. Remove loaf from oven, discard wax paper, and preheat oven to 375 degrees.
Bake bread for 30-35 minutes. Remove from baking sheet onto wire rack. Brush with melted butter and let loaf cool.