This recipe was inspired by discussions on Usenet in rec.food.sourdough and owes much to the
information found at Samartha's Honest Pumpernickel pages.

This is a dense, flavorful dark bread containing little but various grinds of rye grain, unlike the fluff found
in typical US supermarkets which is laced with all manner of dark compounds to get the color and little else.

The amazingly long slow baking cycle allows starches to convert to sugar and produces a wonderful rich flavor.