Pumpernickel bread hails within the Northwest of Germany, where by it at first arrived from rye berries and flour soaked and simmered then baked for 24 hrs. This recipe leads to that dark, toasty coloration and a bit sweet, umami flavor even though it's Pretty much no additional sugar. From https://backlink27048.blogunteer.com/27708808/a-review-of-sourdough-pancakes