This hue is inspired by the dark brown of traditional pumpernickel bread, a dense loaf made from coarsely ground rye and baked slowly over low heat. The color doesn’t come from additives, but from the Maillard reaction, a slow caramelization of natural sugars that gives the bread its signature hue and rich, slightly bitter flavor. Originating in Germany, pumpernickel is as much about time and patience as it is about ingredients.