It is made entirely with VT-grown organic wheat, a miracle that was literally years in the making.
Truly a regional loaf, using only wheat flour grown in VT, this bread is named after Vermont botanist and wheat breeder Cyrus Pringle (1838-1911).
Randy at Red Hen first experimented with wheat flour from Tom Kenyon of Nitty Gritty Grains in Charlotte,VT. Freshly milled and mixed with yeast, water and salt, the wheat made a beautiful dough. After a few weeks of experimenting, Randy created a delicious loaf with the addition of some of Ben Gleason's wheat (Ben's farm is in Bridgeport VT).
This bread is sliced at the bakery and put in a plastic bag to preserve it's freshness. Use as a sandwich bread, or toast for a crisp crusty breakfast or snack.
Store in the plastic bag it comes in and enjoy within a 3-4 days. To keep this bread longer freeze to preserve flavor and texture. Pull out frozen slices, toast and enjoy!