Pumpernickel bread hails from your Northwest of Germany, exactly where it originally came from rye berries and flour soaked and simmered then baked for twenty-four hrs. This recipe leads to that dim, toasty shade and marginally sweet, umami flavor Despite the fact that it has Pretty much no extra sugar. https://proudpiragroup83603.ampedpages.com/top-sourdough-discard-recipes-secrets-55667757