I've been making this bread for a couple of years now and I use KAF organic pumpernickel and all purpose flour. I squeeze as much water out of the old as I can. I follow the recipe exactly by weight and always have to add extra flour to get the dough to form a ball. I mix everything using a rubber spatula then use my kitchen aid mixer on speed 1 for the full six minute knead. I add additional white flour a little at a time until the dough forms a ball and pulls away from the sides. It is still very sticky. I used to worry that I was doing something wrong because I was adding extra flour, but the loaves come out great, so why worry! Hope this helps... Barb is a great resource and was very helpful for me when I first found he recipe.

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