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Old 12-01-2004, 12:13 AM
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Default 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?


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