I have just read some comments posted by 'Frelkins' about Jeffrey Hammelman's 'Horst Bandel's Bread' and a pumpernickel by Claus Meyer. The comments were posted awhile back, but the long, slow bake described sounded wonderful! I was hoping this baker could post a recipe using the long slow bake they described. Thank you.
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Not sure who "Frelkins" is, but David Snyder recently blogged about Mr. Hamelman's formula for the Horst Bandel black [url=http://www.thefreshloaf.com/node/22023/horst-bandel039s-black-pumpernickel][u]pumpernickel[/u][/url]
You can also find that formula (and more) in Jeffrey Hamelman's book, Bread.
Your other alternative is to use the TFL search bar, which usually produces great results.
This link will take you to a blog entry by Andy (ananda) which includes his adaptation of Hamelman's formula and several links to other entries on this bread:
Horst Bandel's Black Pumpernickel
I would, however, endorse Lindy's suggestion that you find the book. It is a goldmine of wonderful bread formulas and invaluable information on techniques.
David
https://toplessbread.wordpress.com/2009/11/07/bakerybageri-slow-bake-pumpernickel/