| | FOR RYE SOURDOUGH STARTER |
| 1/4 | ts | Active dry yeast |
| 1 | c | Warm water; (110 to 115 degrees) |
| 1 1/2 | c | Unbleached all-purpose flour |
| 1/2 | c | Rye flour |
| | FOR PUMPERNICKEL STARTER |
| 1/8 | ts | Active dry yeast |
| 1/2 | c | Warm water |
| 2 | tb | Warm water; (110 to 115 degrees) |
| 1 | c | Unbleached all-purpose flour |
| 1/3 | c | Rye flour |
| | FOR RYE DOUGH |
| 2 | ts | Active dry yeast |
| 1 | c | Warm water; (110 to 115 degrees) |
| 1 | tb | Salt |
| 3 | tb | Vegetable oil; divided |
| 2 | tb | Granulated sugar |
| 3 | tb | Caraway seeds |
| 2 1/2 | c | Unbleached all-purpose flour |
| 1 1/2 | c | Rye flour; or more as needed |
| | FOR PUMPERNICKLE DOUGH |
| 1 1/4 | c | Warm water; (110 to 115 degrees) |
| 1 | | Envelope active dry yeast |
| 1 | c | Brewed coffee; at room temperature |
| 1/2 | c | Unsulfured molasses |
| 1 | c | Coarse wheat bran |
| 1/2 | c | Rye flour |
| 1/3 | c | Unsweetened cocoa powder |
| 1/4 | c | Packed dark brown sugar |
| 6 | c | Whole-wheat flour; (up to 6 1/4 cups) |
| 1 | tb | Salt |
| 1 | tb | Vegetable oil |
| | Yellow cornmeal; for the baking sheet |
| | FOR STARCH WASH |
| 1 | c | Water |
| 1 | ts | Cornstarch |
