After 3 experiments to make a Pumpernickel-type bread with
readily-available local ingredients, I have arrived at a loaf that has
the smell, flavour and texture of pumpernickel and a crust - about 1/8th+
inch thick - hard as a rock.

I would be grateful to be <told|pointed to> bake schedules that have been
used by successful pumpernickel-bakers.

Felix Karpfen
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Felix Karpfen
Public Key 72FDF9DF (DH/DSA)