Our Southern take on pumpernickel - we use a two stage coarse Abruzzi Rye sponge (starter) and a coarse Abruzzi Rye overnight soaker which makes up over 40% of the flour content. Most American pumpernickels have much less rye and are darkened with caramel or molasses - we decided to deviate from this by turning ours into a “rice bread,” a traditional foodway of antebellum Southern baking. Black rice is a historical grain - considered sacred in other cultures and over time hand selected to prioritize the darkest of coloring. The color is not just a source of aesthetics, but dense nutrition - in fact, black rice was first used medicinally. We plump up raisins in a dark rum (alcohol bakes off) which are then included in the loaf helping balance the earthiness of the rye and rice with a touch of natural sweetness.

Made with: organic flour, water, organic black rice, raisins, sea salt, and rum.