Crispy on the outside and chewy on the inside, these are sure to be a dinner table hit. Made with whole wheat flour, cracked wheat, and a touch of sourdough. Located in Bloomington, Indiana, Scholars Inn is one of the Midwest's premier bakers. Breads are leavened naturally and only the best ingredients go into each old world recipe.
Storage: Bakehouse breads traditionally have a very crisp crust. If you wish to experience the taste of oven-fresh bread, simply remove from the package and place in a 450° oven for 10 to 15 minutes, or until crisp. When ready, the crust will crackle when pressed with your finger. Store in a paper bag (storing in a plastic bag will soften the crust and encourage mold).
Stone ground whole wheat flour, unbleached unbromated flour, Levain (French sourdough starter), filtered water, salt.