Pumpernickel bread hails within the Northwest of Germany, in which it originally came from rye berries and flour soaked and simmered then baked for twenty-four hours. This recipe leads to that dim, toasty color and a little bit sweet, umami flavor Though it has Pretty much no added sugar. Observe: https://wordpress05825.theblogfairy.com/27871250/sourdough-bread-fundamentals-explained