>>13144716I pretty much exclusively eat 100% rye pumpernickel bread imported from Germany. Not for any weird health reasons or weird pop-health "primal" bullshit -- I just really like the taste and nothing else compares.
I have made my own several times, but the thing about pumpernickel is that it takes 12-24 hours at relatively low temperature to bake a loaf, if you're making real pumpernickel and not adulterating it with coloring from molasses or coffee anyway. This super low slow cooking maximizes the Maillard reaction and is what turns a light colored dough into deep black bread. Even with the long baking time, you can't get it exactly right without also having a constant source of steam in the oven as well. It's an excessive amount of labor for a home bake operation, and I appreciate that actual bakeries make it for me. They sell it at my grocery store. It's pretty cheap and keeps forever in the fridge.
God bless the baker, his profession is ancient and noble.
