Simple food made with excellent ingredients is what makes this loaf so delicious.
The Cyrus Pringle dough is milder than Red Hen's purely naturally-leavened breads but still has a chewy texture and light wheaty flavor, and carries the flavors of fig and anise well. It is made entirely with VT-grown wheat, a miracle that was literally years in the making. Truly a regional loaf, using only organic wheat flour grown in VT, this bread is named after Vermont botanist and wheat breeder Cyrus Pringle (1838-1911).
Excellent for breakfast or afternoon snack as toast, or plain with a healthy slab of butter. Also pairs well with strong cheeses.
Store this bread in a paper bag and keep at room temperature for best flavor and texture. Best enjoyed within a couple of days.