Hello,

I was looking through Stanley Ginsburg's The Rye Baker and came across his recipe for Westphalian Pumpernickel. How could I not make a recipe that used had no leaven and baked for 24 hours? I couldn't so I did and I love it. I'm not sure what its supposed to be like since I've never seen or tasted it before but I used home milled rye from a NY farm and producing such a complex flavor from just water, salt, rye, and the Maillard reaction amazes me. Problem is, it is extremely difficult to slice. A bread knife works, but barely, it requires strength and concerted effort and it is very difficult to get uniform slices. I'm hoping someone else has encountered this problem and solved it. Any ideas?

Please help.

I didn't find the right solution from the Internet.

References:-
http://www.thefreshloaf.com/node/55745/how-cut-westphalian-pumpernickel
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Thanks