newt wrote:Stay away from the pumpernickel though cause it's a cheap imitation.
from wiki:"Pumpernickel is a type of German bread traditionally made with rye meal. It is now often made with a combination of rye flour and whole rye berries.
Traditional German pumpernickel contains no coloring agents, instead relying on the Maillard reaction to produce its characteristic deep brown color, sweet dark chocolate coffee flavor, and earthy aroma (however, it is not uncommon to use darkly toasted bread from a previous batch as a coloring agent). Loaves produced in this manner require 16 to 24 hours of baking in a low temperature (about 250Ã‚Â°F or 120Ã‚Â°C) steam-filled oven.
A separate pumpernickel bread tradition has developed in America. The American pumpernickel loaf approximates the dark color of traditional German pumpernickel by adding molasses, coffee, cocoa powder, or other darkening agents. In addition to coloring and flavor agents, American bakers often add wheat flour (to provide gluten structure and increase rising) and commercial yeast (to quicken the rise compared to a traditional sourdough)."
we Americans have bastardized yet another great thing
ours is made with mostly white flour. 8# white flour and only 7oz of rye. it tastes like French bread with molasses
the cranberry walnut is amazing
we also use organic wheat, but not all the ingredients are organic