Anyone made Stanley Ginsberg's pumpernickel?
Not sure it should go in this section as it's unleavened bread, made only with coarse rye flour and water.
I tried it and I got something that required a hacksaw to cut (yes, our knives are sharp).
I followed instructions except for the mixing: I don't have a heavy duty mixer so did it by hand with a Swedish bread whisk, and when that was too hard, kneading the mixture.
My question is if I did it with proper mixing would it turn out OK or is it inevitably a hatchet job?