Felix Karpfen wrote:

> 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.
>

24 hours at 250 F works for me - that's on my web site.
The only problem with my oven is that it switches off after 12 hours and
has to be turned on again.

But - you really need to take measures to keep the moisture.

Samartha

Samartha