Pumpernickel

I grew up in a household that loved pumpernickel bread, especially when the round loaf was hollowed out and filled with spinach artichoke dip and the just-removed center was toasted for dipping into said dip. It has become harder and harder to find in my town and, apart from ordering online from Zingerman’s Mail Order, I haven’t liked the online versions I’ve tried. Classic pumpernickel bread is made with whole-grain rye flour—the bran and endosperm are left in the flour, making the dark co