Light rye “lid” on dark pumpernickel
I’ve been trying to recreate the bread in the picture I’ve included. It was something I grew up with in Colchester, CT, from the now defunct Colchester Bakery. They called it “Russian Pumoernickel.” The light rye “lid” appears to “drip” down the sides of the loaf as if it had been applied like a glaze, but I can’t find anything about that. Does anyone know how this is achieved?