Pumpernickel Bread

This is the bread that I made on Christmas. It came out really well - I think I let it rise for longer than it says to on both rising periods, but following this recipe should result in great bread.

2 pkgs of yeast
1/2 cup warm water
2 cups warm coffee
1/4 cup cocoa powder
2 T caraway seeds
2 tsp salt (or to taste)
1/4 cup molasses
5-6 cups white flour
2 cups rye flour
1 egg white
extra caraway seeds and salt for sprinkling on bread

Dissolve yeast in water. Add coffee, cocoa, caraway, salt, molasses and 3 cups of the white flour. Stir. Add rye flour and enough white flour to make a smooth dough. Kneed. Cover and let rise until double (about 1 hour). Sprinkle greased cookies sheet with corn meal or flour. Punch dough, divide in half, shape into 2 balls. Place on greased cookie sheet. Let rise again until double. Brush tops with eff white, slash with a knife, sprinkle with sea salt and more caraway seeds. Bake in pre-heated 375 degree oven for 35-40 minutes.