Pumpernickel bread hails through the Northwest of Germany, in which it at first came from rye berries and flour soaked and simmered then baked for 24 several hours. This recipe ends in that darkish, toasty shade and a little sweet, umami flavor even though it's Nearly no included sugar. From https://landenoqqnl.atualblog.com/34242924/sourdough-cinnamon-rolls-fundamentals-explained