Bavarian-style Whole Grain Pumpernickel

I feel that a recipe like this was included in the book because the authors got multiple requests for a pumpernickel recipe. My own belief is that it's VERY difficult to make the pumpernickel you get from a good bakery - it takes a sour mash starter and lots of work. Instead using caramel coloring and 5-minute bread techniques these authors have attempted a substitute. And it is clearly a pale & inferior sub, not the real thing; but I don't blame them, I think they were just trying to offer people something they'd requested. Personally, I would not go to the trouble again, I'll buy the much more delicious bakery version.