Sourdough of course, this loaf is made up of spelt, rye, whole wheat, and malted barley flours - it's a centerpiece in itself! Truly can't get any better than a crispy crust and melty soft interior. This is the one!
Slicing Tip: We recommend a serrated knife that is at least 12 inches—you want the knife to be longer than the bread.
Storage Tips: Store your bread at room temperature. To keep it fresher longer, wrap it in a towel and place it in a paper bag, wrap it in aluminum foil, seal it in a plastic bag, or store it in a container with a tight-fitting lid.
What to make with leftover bread: French toast, egg strata, bruschetta, panzanella salad, bread pudding, croutons, bread crumbs, French onion soup.
Baked fresh on Friday mornings by Verdant Bread
