For my second loaf, I put about half the rye flour with all the water and let it ferment for around 18 hours. Then I added the remaining flour, rye grains and about 50 g of pumpernickel leftover from the last loaf. It was supposed to be grated but it was far too hard for my hand grater, and was almost too much for the grater attachment on my elderly food processor. Apparently the recipes that add grated pumpernickel used around 15% of the flour amount, which would have been more like 75g, but I went with what I had since some recipes don’t use it at all.
I didn’t bother with a second rise since it had already been fermenting for a long time and it doesn’t really rise anyway. Instead, I lined my new Pullman bread pan (a pan with a lid) and put it in the oven at 280F.
Took it out after just over 9 hours. It’s still just a dark brown, but the crust is softer (and it was bedtime so I was done with baking for the night). I left it in the pan overnight with the lid on.
As you can see from the finished loaf, the whole rye grains are very prominent. They are also quite chewy. For my next batch, I’ll either add them to ferment with the first batch of flour, or I’ll add a second fermentation period with all ingredients for at least 12 hours. The starter and grated pumpernickel made no discernible difference, so I may or may not bother with them in future. For a slightly softer loaf, I will either shorten the bake time by an hour or – if I want to try for a darker bread lower the temperature to 230F and leave it in for the same amount of time (or even a bit longer).