Bread #2: Pumpernickel

The advantage of making pumpernickel is that, since I've never had it before, I don't know if I made it wrong. So let's assume I made it right. :) It's a very dark bread, made with molasses and rye. Many recipes call for coffee beans or espresso powder (and that's why I've never had it before), but this one called for cocoa powder, so that worked.

It's a very hard, whole-grain bread (besides rye, there's whole wheat flour). I think next time I would substitute some all-purpose or bread flour to lighten the texture a little.