“Miche” is French for loaf and typically refers to the large size and round shape in the style of traditional French country bread. In this case, our larger sized loaf is a whopping four pounds! Bigger loaves have bigger flavor, a moister crumb and longer staying power. Ours is a "country" miche because it's made of a flavorful multi-grain mix of Michigan stone-ground wheat, freshly milled rye flour, freshly milled spelt flour, and whole buckwheat, all naturally leavened by its own unique starter. Then it's baked to a dark caramelized crust giving it natural sweetness and extra flavor. The whole process takes about 18 hours. The result is a deep and complex flavor.
Pack a big beautiful Country Miche for your up north vacation—or park it on your kitchen counter at home—and it'll last the week. Bring it to your tailgate to feed a tent full of fans. Or make it the centerpiece of a big family dinner and break bread together.
Heat the bread when you're ready to eat. Click here for instructions.