Einkorn, Wheat & Rye Boule

A 1kg loaf made with house-milled einkorn, an ancient variety of wheat grown by Seneca Grain & Bean in New York, and fresh-milled rye from Oechsner Farms, also in New York. The rye is fermented overnight in the levain, while a portion of the einkorn is scalded (mixed with boiling water) to create a custardy crumb that stays fresh for days. This loaf pairs especially well with nutty cheeses, and when pan-fried in butter, it takes on a flavor that's reminiscent of a Cheez-It? You just gotta experience it for yourself.