"Samartha Deva" > wrote in message =
...

> [ ... ]

> Whatever opening there is in the dough enclosure, it will allow =
moisture
> to escape and with the long baking time, the loaf will dry out.

That is another good reason for making Pumpernickel in a crock pot =
fitted
with an insert for "Boston Brown Bread".

Basically, it is cooking in a water bath. Low heat should be used. =
While the
water remains in the outer space, moisture is not escaping from the =
loaf.=20
I suppose it could be topped up after after a day or so, but in my =
experience=20
it proved unnecessary.

---
DickA