Pumpernickel bread hails in the Northwest of Germany, where by it at first came from rye berries and flour soaked and simmered then baked for 24 hours. This recipe brings about that darkish, toasty shade and a bit sweet, umami taste Though it has Nearly no added sugar. Rossi Anastopoulo https://charlieazxto.ltfblog.com/27689109/little-known-facts-about-sourdough-bread-san-francisco