In the Recipe for Horst Bandel's Black Pumpernickel

In the recipe for Horst Bandel's Black Pumpernickel

A) old bread is soaked and then added to a new batch only because it makes economic sense, rather than for any added flavor.
B) old bread has been toasted and ground into crumbs.
C) the bread develops a dark color and fragrant aroma during the lengthy bake time.
D) the bread is baked as free-form loaves very quickly in a very hot steam-injection oven.