On 8/22/2004, Wayne wrote:

>I found this recipe years ago in Country Living. It's always been
>a hit in our house, and the next best thing to Orwasher's in NYC.
>I use a >stand mixer to make the dough, not a food processor.

Wayne - thanks for your replies over the last couple of days. I'm
not much of a bread maker, mostly because there's a lot more
good bread available than there used to be, so I don't bother.
But, when I have baked bread, I enjoyed the process and the
results were at least reasonable - if not great - probably because
of lack of practice. I will also try Orwasher's to see if they do a
pumpernickel or dark rye without raisins, since my own tastes
run more to the savory rather than the sweet side of the flavor scale.
I'm also going to look around for a pumpernickel or dark rye that
uses a sour starter base. Any suggestions?