Pumpernickel bread hails from the Northwest of Germany, in which it at first came from rye berries and flour soaked and simmered then baked for 24 hrs. This recipe ends in that dim, toasty color and a bit sweet, umami taste Regardless that it has Just about no additional sugar. https://sergioxunfz.blogrenanda.com/34116506/5-easy-facts-about-sourdough-bread-recipe-described