Post #4104805

Pumpernickel isn't really bread, it's floor sweepings from a grain mill formed into damp pudding and baked for yonks with residual heat when a bakery's ovens were cooling down. Cracked rye grains dampen for a half-day with salt water, pressed into a well sealed loaf pan then baked on low heat (105°C) for 24 hours. No gluten in rye so the loaf is stuck together with caramelisation of the sugars in the rye. 2 days into this trip, another 2-3 days wrapped in cling film to equalise moisture.