“Miche” is French for “loaf” and typically refers to the large size and round shape in the style of traditional French country bread. Ours is a “country” miche because it’s made with a flavorful combination of whole grains including organic buckwheat, regional high extraction hard red spring wheat, regional organic spelt, and Michigan-grown organic rye—the latter two of which are freshly milled right here at the Bakehouse. Like most of our breads, this one is naturally leavened. The fully fermented, aromatic dough of our Country Miche is beautifully speckled from the ground buckwheat hulls and boldly baked to a dark caramelized crust, which brings out the grains’ natural sweetness and gives the bread a deep, complex flavor and moist texture. The whole process takes about 18 hours. You really can taste the difference!