A month late, but here is it.
The best Black Pumpernickel I've ever made. Thank you @dmsnyder and @ananda for the inspiration.
The first loaf was gone in less than a day - thinly sliced with Cheddar and onion is my favourite way of eating it
Full post and recipe on my blog here
and the crumb shot
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on your blog. I was going to ask you which pan you preferred of the two and the long and narrow won out. I too like the way heavy rye breads bake in a long narrow pan.
Are you skipping April? What recipe is up next?
Mini
I've been a fan of yours for a few years so it's qiote an honour to get your comment.
April recipe is still coming - Columbo Pasquale, a traditional Easter bread, just testing out a version of it
Love the low and slow baking. Has to be tasty for sure.
Well d one and happy baking.
i haven't done such a slow baking for a while, loving the texture and the flavour