SC - German Elizabethan???

[DeeWolff@aol.com]

A lot of the dark bread recipes call for chocolate or coffee to deepen the
color of the bread or they use dark molasses as the sweetner.  They do this
because to get a good rise requires adding wheat flour for the gluten which
lightens the color.

Pumpernickle tends to use whole grain dark rye flour (pumpernickle flour)and
dark molasses.  Check the ingredients list to be sure.  Or prepare the bread
yourself.

Bear 

> I got the idea from an earlier post that most of the modern 
> dark breads would
> not be suitable as they all contain something to color the 
> bread to the dark
> color...the idea being that the color agent would transfer 
> itself to the
> beverage.  I assume that this same restriction would apply if 
> I purchased
> something like pumperninckel (?sp)?
> 
> Kiri
>