Pumpernickel bread hails from your Northwest of Germany, in which it at first came from rye berries and flour soaked and simmered then baked for twenty-four hrs. This recipe results in that darkish, toasty colour and slightly sweet, umami flavor even though it's almost no included sugar. Evidence the dough https://e-commerce24680.blogs-service.com/59326749/sourdough-bread-an-overview