The Crossett Hill Batard is now made entirely with local wheat and rye!  This is an alternative size and shape (smaller and oval) for our Crossett Hill Round. It is meant to be a more sandwich-friendly version of our whole grain favorite.This is a hearty loaf that is Red Hen's take on the country loaves of Europe. Full flavored, yet not too dense, this bread is especially good with sharp cheeses. Like many other Red Hen Breads, this loaf is long fermented and naturally leavened, for increased nutrition, assimilation and flavor.

This bread comes in a paper bag to preserve the crust. After cutting, place slice side down on a cutting board, uncovered, and it will stay fresh for days. If not sliced for several days, just run under cool water and heat in a 350 degree oven for 15 minutes.

Ingredients: Unbleached wheat flour*, water, stoneground and sifted wheat flour*, whole rye flour*, culture, salt.

*Certified organic and grown in Vermont

Available for Thursday Delivery Only