- Place all of the ingredients in a large bowl, reserving 1 cup (4 1/4 ounces, 121g) of the bread flour. Mix to make a thick batter-like dough. Don't worry how wet the dough seems at this point; it'll become more dough-like when you add the remaining 1 cup of bread flour.
- Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour.
- After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes.
- While the dough is rising, preheat the oven to 375°F. When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top.
- Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205°F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.
- Store bread well wrapped at room temperature for several days. Freeze for longer storage.
- Store bread at room temperature, well wrapped, for several days; freeze for longer storage.