This beautiful loaf makes even an ordinary egg salad sandwich fancy!

1. Make both doughs, and allow both to double in volume, about 1½–2 hours.

2. Coat four 9″ × 5″ loaf pans with pan spray, and line the bottom and short sides of each pan with a strip of parchment. Turn risen dough onto a floured surface, and divide each batch of dough into 4 equal portions.

3. Using a rolling pin, roll each of the 8 pieces into a rectangle 8″ wide by 10″ long. Make 4 pairs of rectangles, stacking the pumpernickel on top of the light rye for each. Roll up each stack jellyroll-style, from one short end to the other.

4. Place each roll into a prepared pan, seam-side down. Cover loosely with plastic wrap and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 375°F.

5. Combine molasses and hot water, and brush gently onto the risen dough. Bake risen loaves until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack before slicing.