Pumpernickel bread hails from the Northwest of Germany, in which it initially came from rye berries and flour soaked and simmered then baked for 24 hrs. This recipe leads to that dark, toasty color and a bit sweet, umami taste even though it has Pretty much no added sugar. You https://rowanfhbtk.anchor-blog.com/8493582/the-basic-principles-of-sourdough-bread-san-francisco