Pumpernickel bread hails from your Northwest of Germany, in which it originally arrived from rye berries and flour soaked and simmered then baked for twenty-four hours. This recipe ends in that dark, toasty colour and a bit sweet, umami taste While it's Nearly no additional sugar. Just Take note that https://seo70135.canariblogs.com/not-known-facts-about-sourdough-co-43577310