Pumpernickel bread hails from your Northwest of Germany, in which it at first came from rye berries and flour soaked and simmered then baked for twenty-four several hours. This recipe ends in that darkish, toasty coloration and a little bit sweet, umami flavor While it has almost no extra sugar. https://e-commerce49360.fitnell.com/68972382/how-much-you-need-to-expect-you-ll-pay-for-a-good-sourdough-pancakes