Bernard Clayton's Red River Pumpernickel

Bernard has never disappointed me,  and you know how I'm a sucker for most dark, hearty,  and European style breads.

I'm embarking this morning on his Red River recipe pages 196-199 in his New Complete Book of Breads. My sister had bought a box of the red river cereal and gave me enough for a few loaves.  

Here's the soaker with molasses.  I'll stone grinder the red winter wheat shortly and update with pics later today. 

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