Slow-Rise, No-Knead Rustic Caraway-Beer Bread

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Washington Post


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3 cups (15 ounces) flour, preferably unbleached

1 cup (5 ounces) whole-wheat flour or rye flour

1 1/2 tablespoons caraway seeds

1 tablespoon unsweetened cocoa powder, preferably Dutch-process, sifted after measuring

1 1/2 teaspoons salt (use a generous 1 1/2 teaspoon if omitting the crystal salt garnish)

1/4 teaspoon "rapid rise," "quick rise," "bread machine" or "instant" yeast

2 tablespoons corn oil or canola oil, plus more for coating the dough top

12 ounces beer, flat and at room temperature

2 1/2 tablespoons molasses stirred into 2/3 cup room-temperature water

About 1/2 teaspoon corn oil for coating the dough top

1/2 teaspoon caraway seeds, for garnish

1/4 teaspoon coarse salt (optional)

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