How about some Pumpernickel......

Hahahaha, Richard! No, actually, the inside oven is easier when you want to bake more than one at a time........

Hey, Beli, here you go, buddy, from your good friend Humphrey Bogart :

Pumpernickel Bread

Ingredients :

1 - 1/2 cups Pumpernickel Flour (or, 1 cup dark rye flour, 1/2 cup oat bran)
1/4 cup Sugar
3/4 tsp. Salt
1 - 1/2 Tbls. unsweetened Cocoa
2 tsp. minced dried Onion
1 tsp. instant Coffee
2 tsp. Carraway Seeds
1 pinch ground Fennel
1 Tbls. dry Yeast
1 - 1/4 cups Water (110 degrees)
2 Tbls. Vegetable Oil
2 tsp. Molasses
2 tsp. Vinegar
2 - 1/2 to 3 cups Bread Flour

Preparation :

Place pumpernickel flour, sugar, salt, cocoa, dried onion, coffee, carraway
seeds, ground fennel, and yeast in mixing bowl of kitchen-aid mixer and mix well.
Add water, vegetable oil, molasses, and vinegar and mix well.
Attach dough hook., and with machine running, work in bread flour and knead until dough is fairly stiff and no longer sticky.
Remove from bowl and knead by hand for about 1 minute.
Place in an oiled bowl, turn to coat, cover with a towel and let rise until doubled in bulk.
Punch down and knead by hand for about 1 minute.
Form into desired shape and place on a piece of parchment paper.
Cover with a towel and let rise until about tripled in size, 1 - 1/2 to 2 hours.
Stabilize BGE at 375-400 degrees dome temperature with plate setter (legs down), ceramic feet, and pizza stone on ceramic feet.
Bake for 30-40 minutes or until done.

Note : I remove the parchment paper from under the loaf after about 10 minutes to aid crust formation on the bottom.

Thank you, Todd! It's easy-peasy to do......not difficult at all!