Pumpernickel bread hails from the Northwest of Germany, where by it at first came from rye berries and flour soaked and simmered then baked for twenty-four hours. This recipe brings about that darkish, toasty color and slightly sweet, umami taste Though it has almost no extra sugar. I hope this https://johnnysutro.goabroadblog.com/27801428/sourdough-bread-fundamentals-explained