Salt rising bread is another Dobo’s specialty, inherited from Gerlach’s bakery, which operated in Piqua from 1866 – 1989. A bread popular in the 1800s, before yeast LEAVENING was readily available. It relies on a FERMENTED mixture of warm milk or water, flour, cornmeal, sugar and salt to give it rising power. Salt-rising bread has a very smooth texture with a tangy flavor and aroma. We ship this bread unsliced for more stability during transport.