Vermont Miche

The miche is a bread-lovers delight, and it is now made entirely with local wheat and rye! 

Unbleached wheat flour from

Nitty Gritty Grains (Aurora Farm, Charlotte, VT)

Stone ground and sifted wheat flour from

Gleason Grains (Bridport, VT)

Whole rye flour from

Butterworks Farm (Westfield, VT)

This is a 2 ½ pound round with a dark, caramelized crust enveloping a rich chewy interior. This bread is good for anything you use bread for and is one of our best-keeping varieties. Traditionally, large naturally leavened breads with mix of wheat and rye flours are baked once a week in rural France. Try the loaf that has become a Red Hen bakers’ favorite.