This is one of our earliest and favorite breads. Bakery Director Scott Fox learned how to make it on a trip to Aurillac, France. It is a light airy bread with a thin crust. We call it "Rustic" because we chunk off the dough and bake it in irregular shapes, just as it was done by the locals in the communal ovens of small French towns. Perfect for tearing and eating by the piece at the dinner table.
INGREDIENTS: UNBLEACHED UNBROMATED ENRICHED FLOUR (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR, WATER, SEA SALT, YEAST, MALT, ASCORBIC ACID.