Dark Rye Sourdough Bread (Pumpernickel-Style) Recipe
Most “pumpernickel” recipes you’ll find today aren’t actually pumpernickel — they’re a wheat-flour-majority loaf with coffee, cocoa, and molasses added for color, built to look and taste dark without the technique or rye percentage that traditionally earned that name. This recipe splits the difference deliberately: rye-forward enough to be genuinely dark rye bread, using the […]