Pumpernickel bread hails through the Northwest of Germany, where by it initially came from rye berries and flour soaked and simmered then baked for 24 hours. This recipe brings about that dark, toasty coloration and a little sweet, umami flavor Although it's got Pretty much no added sugar. For inquiries https://mylesxggec.bloggerswise.com/34704207/the-greatest-guide-to-sourdough-bagels