1 teaspoon unsweetened cocoa powder (2 if you're going for darker dough)
1 teaspoon espresso powder
Food coloring (optional) for richer colors
Instructions
Begin this bread in the evening and bake the next day. The first rise takes 8-10 hours.
In a large bowl, combine sourdough starter, pumpkin, and water. (Add orange food coloring here, if desired.) Stir in 3 cups of bread flour, and salt until completely blended.
Pile 1 cup of bread flour on work surface and drop half of the dough onto it. Using a bench scraper to help if necessary, knead until dough is smooth and doesn't stick to hands - about 5 or 6 minutes. You will use up most of the flour. Form dough into a ball and place in greased bowl.
To make the rye dough, you can either knead by hand or machine. If kneading by hand, add caraway seeds, molasses, cocoa powder, and espresso powder. Mix well, then place 1 cup of rye flour on work surface, drop the dough onto it, and proceed as you did with the orange dough. You may need a little additional flour; if so, don't use more rye flour - use bread flour. If kneading by machine, use a dough hook. Add rye flour and the remaining ingredients and knead for 5 minutes. Add a little more bread flour if dough is overly sticky. Form into ball and place next to the orange dough in the bowl.
Cover with plastic wrap and let the dough sit in a cool place overnight.
The next day, carefully separate the two balls of dough (don't worry if a little of one color sticks to the other.) Handle the dough as gently as possible so you don't lose all the bubbles. Press, stretch, or gently roll each piece into a long wide strips, about 3 inches wide by 14 inches.
Place one on top of the other. If the dark strip is on the bottom, more dark will show on the outside of the loaf, and vice versa. Roll the two pieces up together and pinch the end to seal.
Turn so the swirl is on top and use the sides of your hands to tuck the dough under a little, scooching the bread along the work surface to smooth the bottom.
Place in a bowl lined with floured plastic wrap or a floured dishcloth. Cover and let rise until doubled. Depending on your sourdough starter, this could take anywhere from 1 - 4 hours.
Baking in a Dutch oven: Set the bottom half of Dutch oven on second lowest rack in oven and preheat to 450 for at least 30 minutes. (No grease is necessary if it is well seasoned.) Open oven and pull out rack. Gently lift dough from bowl and CAREFULLY drop it into the VERY hot pan. Use a scissors or sharp knife to make three quick cuts across the bread, cover with the lid, and return it to the oven. Reduce heat to 425 and bake for 20 minutes. Remove lid and bake for an additional 20 minutes, or until the bread is beginning to brown.
BAKING on BAKING SHEET: Put a large pan of water on bottom rack of oven and preheat to 450 F. for 30 minutes. Dust the center of a baking sheet with flour or corn meal. Lift dough from bowl and place on baking sheet. Open oven door carefully (the steam is very hot) and quickly put the bread on a rack above the water. Reduce heat to 425 F and bake about 40 minutes, or until bread is beginning to brown.
Remove from oven and tip out onto cooling rack. The bottom of the bread should be brown and sound hollow when tapped. Allow bread to cool before cutting.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8279