This was the original variety for O Bread in 1977. Our first levain bread, the “common ancestor” of all others to follow, you might say. We made them in 1.75 lb. boules (rounds) and introduced Vermont to European — style country breads (we didn’t use the word “artisan” back then.) Nutty grain of the whole wheat paired with a hint of tang from the natural levain ferment. Delicious for sandwiches, partners well with all cheeses.
Organic wholewheat flour, organic unbleached flour, water, sea salt.
Boules (rounds — unsliced only)
Deli loaves (sliced only)