Imagine sitting around a French farmhouse table waiting for dinner. This would be the bread the family would serve.
Like French pain au levain, it's made from a mix of organic white flour and freshly milled whole wheat flour, with a natural sour starter. Making a batch takes 17 hours from start to finish, allowing for loads of time to develop flavor.
When you lift a slice to your nose, you'll notice the aroma of dark, toasted wheat. Then, as you take your first bite, it's a bit nutty, slightly tangy, a bit sweet. The flavor is subtle, never tiring. The crust is thick and crunchy. The interior is soft but substantial.
Farm is a great everyday bread. Use it for morning toast with peanut butter, for a sandwich at lunchtime with ham and cheese, for an afternoon snack smeared with good butter, or in the bread basket at dinner time to accompany lasagna or a bowl of soup.
The three-pound round version is particularly great. It's the favorite loaf of Zingerman's Bakehouse founder Frank Carollo. Fortune Magazine selected it as the top mail order loaf in America. It's big, so you can quarter it and freeze what you don’t eat right away.
This handmade bread's ingredients are organic wheat flour (organic wheat, malted barley), water, organic whole wheat flour, and sea salt.
"This beautifully scored loaf from the famous deli in Ann Arbor bowled over our testers with its crunch and fresh taste."
"The farm bread is really and truly old world. Once it is heated in the oven and cooled a bit it is so hard to resist!!! I didn't want to share! I had it with soup right away and we all loved it!"
Debra, Millington, Michigan
Heat the bread when you're ready to eat. Click here for instructions.