Below is a formula I found from my files dating back to baking school. It's taken me years to follow up on it. One thing, I didn't understand why the pumpernickel didn't have the percent of water in the final dough. I asked one of my former...
Pumpernickel is quite often in American baking a different creature then it's forebearer in Germany. For instance the addition of coloring in the form of molasses, cocoa, coffee, and even caramel. Rather then the long cooking in low temperatures that rely...
