Horst Bandel's Pumpernickel
After many months of studying other's attempts, I finally baked this bread. I apologize for not including a picture. I followed the formula to the letter, had a bit extra to put in a loaf pan, which I froze for my next batch. Overall, I'm very pleased with my first attempt. It came out beautifully dark, nearly black. The crumb is dense but chewy, very complex in flavor despite the absence of spices. I love the whole rye berries. I think the crust is a little too tough, perhaps I overcooked? At 12 hours, there was still some steam and moisture so I continued until 14 hours at 225, perhaps next time I will stop at 12. This is a keeper recipe. I don't see the need to bake this as a pudding, I think covered at 225 for 12 hours with plenty of hydration that it does just fine. I do need to keep practicing to perfect it though, for now I prefer Mini's Favorite Rye over this formula.