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Does wheat pumpernickel exist?
I have made an authentic pumpernickel from 100% rye, baked for 20+
hours at around 220 F. and it's virtually indistinguishable from the German import sold in stores. Now I'm wondering what would happen if you gave the same 20+ hour/220 F. treatment to whole wheat, or even other types of flour. Has anyone tried this with 100% whole wheat? Ron |
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