Rye Bread (largely from TheSpruceEats, somewhat modified)

Mix

15 oz all-purpose flour

5 oz rye flour

1 3/4 teaspoons salt

1/2 teaspoon instant yeast

2 tablespoon caraway seeds

2T cocoa powder

until blended.

Separately, combine

8 oz room temperature water (8 ounces)

6 oz room temperature beer [I used Narragansett lager]

2 oz pickle juice

Pour liquids into dry ingredients and stir with a wooden spoon or mix by hand until a dough is formed. It will be soft and shaggy looking.

Cover the bowl tightly with plastic wrap and let it stand at room temperature for 12 to 18 hours.

Flour a piece of parchment paper and your hands. Scrape the dough from the bowl to the floured parchment paper.

With lightly floured hands, fold the dough over on itself about 4 times to form a taut, round or oval loaf. Place seam side down.

Sprinkle it with flour and put a lightweight kitchen towel over the loaf. Let it rise for another 2 hours.

Position the oven rack in the center of the oven. Place a heavy dutch oven—about 4 to 6 quarts in size—in the oven. And a baking dish with 2-3c water on the bottom rack.

Preheat the oven to 500 F.

Score the bread with 3 sharp lines

Remove the dutch oven from the oven.

Reduce the oven temperature to 425 F. (Most dutch oven lids are safe to 425 F, but if you aren't sure, check the manufacturer's website.)

Lower the dough, parchment paper and all, into the hot dutch oven.

Spray with a mist of water to encourage crust formation. Place the lid on the pot and put it back in the oven. Bake for 30 minutes with the lid on.

Remove the lid, spray again, and bake for about 20 minutes longer.

When the bread is golden brown on top and registers at least 200 F on an instant-read thermometer inserted in the center, remove it and place it on a rack to cool before slicing and serving.