Red Hen Baking Co. Large Organic Sliced Cyrus Pringle Bread
The Cyrus Pringle is a two and a half pound sliced boule that is milder than Red Hen's purely naturally-leavened breads but still has a chewy texture and light wheaty flavor.
VT-grown unbleached wheat flour from Nitty Gritty Grains*, water, Vermont-grown whole wheat flour from Gleason Grains*, salt, yeast. *Certified Organic
Size2.5 lb loaf
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!
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. Certified Organic
August 2, 2020 by Rebekah
This is our second favorite bread from FTY. Not quite as good as Waitsfield Common but a better value & comes sliced. We usually have to freeze it to get through it all, but it's great out of the freezer for sandwiches.
January 24, 2015 by Matthew
I love it!
February 19, 2014 by Rebecca Fagan
We love this bread.
January 20, 2013 by Dan
It goes right into freezer -- already sliced -- and then we take out slices each morning to make kids sandwiches for school. Perfect. We also love this as toast, of course.
October 27, 2012 by K.j.
While my family liked this bread, and it all got eaten in a few days, it seems that our family prefers the other breads we've tried: Waitsfield Common and Pain au Levain and Baguette. It wasn't that this bread was hard to eat, just that it didn't "call my name" and tempt me even when I didn't need a snack. This loaf is also VERY large, as indicated in the description. I think, for our family of four, buying two small loaves to preserve freshness makes more sense than a huge, sliced loaf.
December 31, 2011 by Christina
The first bread that the entire family loves. A must have every week.
November 12, 2010 by Wenzday
Beautiful and simple flavor as a good light wheat bread should be.
I absolutely love this bread!
July 11, 2010 by Linda
This is quickly becoming a staple in our home. If I made time to bake, this is what I would try to produce. It has a hearty, chewy center with just enough lightness to toast beautifully. From the breakfast table to cheese and hummous accompaniment, this bread stands out.