In search of a genuine pumpernickel recipe
Hopefully some kind soul can help as my searches of the site have yielded nothing (assuming I have not missed something obvious).
Essentially I'm in search of a genuine recipe for pumpernickel, everything I've found so far on the internet seems to be a bastardised recipe relying on copious amounts of black treackle / molasses to artifically mimick the maillard reaction.
I got my hands on a book called "The handbook of dough fermentations" which has a chapter on pumpernickel that goes into some detail on the technical background of the loaf. Unfortunatley it does not provide any sample formulas.
Thanks so much for your time !