Not exact matches
I mostly followed her instructions for the bread she gives in this post: Dutch Oven Bread except I used a
mixture of 1/3
rye and 2/3 wite spelt
flour which led me to use 2 cups of water than the stated 1 1/2 cups.
For the dark
rye, repeat the same steps as the light
rye adding the cocoa powder after stirring the
flours into the yeast
mixture.
I used a
mixture of bread
flour, whole wheat
flour and
rye flour.
Most of the modern examples of pumpernickel bread include a
mixture of
rye and wheat
flour and are darkened with caramel coloring or cocoa so that they look like the original.
Stir in rolled oats, almond and
rye flours, baking powder, salt, and cinnamon until
mixture is just combined.