A sandwich size Pain au Levain baked entirely with regionally grown and milled wheat.
Red Hen developed Three Millers to recognize the current local and regional partnerships they have with grain growers, specifically Farmer Ground in New York, Moulin des Cedres in Quebec, and their own mill at the bakery in VT, each milling grain grown within a few miles of where it was being milled. They ended up with a bread that is basically a naturally- leavened version of the Cyrus Pringle, a Red Hen favorite that has recently been retired.
We love this bread - it's a HUGE loaf and delicious for sandwiches, toast, or just to eat alone. Lasts a long time in the fridge as well!
A crunch in every bite! Makes excellent toast. Mild taste and uniform loaf.
We used to get & really liked a different Pain au Levain from Red Hen. When we saw the description for this one, we thought it would be similar, but this is much more of a whole wheat taste. It was good, but we prefer Waitsfield Common.