State Street Wheat Bread

We freshly mill, in house on our New American stone mill, Michigan-grown, organic soft white whole wheat and combine it with stone-ground, high-extraction, Michigan-grown hard red spring wheat flour we get from our miller in Traverse City. We take the extra step to lightly cook (scald) a portion of that freshly milled soft white flour for added sweetness and moisture. All of that goes into a naturally leavened dough with a touch of Michigan honey and olive oil for a same-day fermentation to keep the flavors mild. The loaves get a gentle bake in our convection ovens to achieve a thin, relatively light-colored crust. The result is a flavorful sandwich loaf where you can taste the grain, with the added bonus of a tender and moist crumb, and a relatively long shelf-life.