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.