Our Country loaf with the addition of cracked hominy porridge.

I’m especially excited about this bread. The corn was grown by our friends at Piece by Piece Farm. I nixtamalize the corn by boiling it in wood ash, dry it, mill it into meal and then cook it into a porridge that is added to the bread. The process transforms the corn and makes it more nutritious, digestible, and flavorful.

*Organic, whole grain, wild yeast.