Pumpernickel bread hails with the Northwest of Germany, in which it initially arrived from rye berries and flour soaked and simmered then baked for 24 several hours. This recipe ends in that dim, toasty coloration and somewhat sweet, umami flavor Though it has Pretty much no included sugar. Hi Amy, https://martinmgyqh.daneblogger.com/27830691/the-basic-principles-of-sourdough-bread-san-francisco