Add the yeast and 3 tablespoon warm water into a small bowl and mix. Let it stand for 5 minutes.

Add the wheat flour, rye, flour, salt, and crack wheat into a large bowl and mix together. Create a well in the center and add in the molasses, water and sourdough starter and your your hands or a spatula work the flour into the until it beginnings to absorb all the water.

Continue to knead the dough until it is development.

You can use a mixing machine with the hook attachment, add all the ingredients and mix on low speed for 3 minutes followed by high speed for 4 minutes or until the dough is homogenized.

Once the dough is full mixed, transfer to a light floured work surface and shape into a boule (round ball) and place into a floured 8 inch banneton proofing basket with seam facing upward. If using a dutch oven proof with seam downward.

Cover and proof at room temperature for 1 1/2 hours or until the dough reached the rim of the basket.

Add a iron skillet or baking tray to the bottom of the oven then Pre heat the oven with a baking stone to 210°C (410°F) about 20 minutes prior to dough being fully proofed. If your using a dutch oven you don’t need the stone or cast iron pan for the bottom.

Flour a pizza peel or flat tray with some cornmeal or rice flour and invert the proofed pumpernickel dough onto to it.

Score the top with 3 cuts and place into oven, using oven mitts add some hot water to the bottom pan to create some steam. With dutch oven just score the top and cover with lid.

Bake for approximately 30-35 minutes. With dutch oven just score the top and cover with lid and bake.

The pumpernickel rye bread is baked when the internal temperature reached 205°F (96°C)

Remove from the oven and cool for about 40 minutes before eating.

You can store the pumpernickel rye bread in a sealed bag for up to 3 days.