Walnut Sage Bread

We pair a hint of wild sage with the humble yet complex flavors of toasted walnuts in a naturally leavened, whole grain bread. For this bread, we freshly mill, in house on our New American stone mill, the relatively modern hard red spring wheat and the super-flavorful, ancient Emmer wheat (the ancestor of the modern durum wheat), both grown in Michigan’s Leelanau Peninsula. We’ve also added a touch of freshly milled Michigan grown whole rye to the mix to round up the flavors.