This naturally-leavened loaf is pure Midwest. Not to nerd out too much over ingredients—though its hard not to nerd out when you’re as passionate as the bakers at Zingerman’s Bakehouse—but this loaf is made with high-extraction hard red spring wheat flour milled by our friends at Janie’s Mill in Ashkum, Illinois.

What exactly do we mean by “high-extraction”? Glad you asked! This stone-ground milling process leaves 80% of the wheat kernel—the bran, endosperm, and germ—in the flour for great flavor, texture, and nutrition; only a small fraction of the bran has been sifted out. The result is a delicious loaf of bread that manages to add more whole grain to our diet and helps us support regional agriculture.

The tasty possibilities for enjoying True North are endless. Toasted up, it’s a fantastic accompaniment to poached or scrambled eggs. Spread with some butter and fruit preserves or even peanut butter, it’s the perfect companion to your morning coffee. It also makes an excellent grilled cheese, tuna, or BLT sandwich.