"Charles Perry" > wrote in message =
...

> Those old Germanic bakers were always telling the cookbook
> authors that rrrreal Pumpernickle had korn (whole grain)in it and
> the cookbook authors went along and added corn(maize)meal to the
> recipes that they (cookbook authora)invented. =20

They were, for the most part, dead before the present glut of bake
book writers, except if you include old Samartha, who actually has not
written a book yet, so far as I know, but maybe we can count his web
site and posts.

Anyway, I wish to make it clear that I am not confused about corn
and korn. It is just that I could not get any korn so I used corn =
instead.
Well, I could get chopped korn (as rye chops), but only in 50-pound=20
sacks, but I am not ready to commit at that scale.

Surprisingly, the chopped corn softened up in my two-day process
without any extreme measures, like "soakers". Mrs. Adams, who has
tender teeth, is eating the present loaf without misgiving, thinking =
that
it is actual pumpernickel. But, as I have mentioned, she is Swedish,
which is not so good as German when it comes to being finicky
about pumpernickel.

--
DickA