The Hardwick Loaf: Hyperlocal bread

hardwickloaf

hardwickloaf

Baking with fresh local flour at home is something every baker can try, but how’s a local grain lover who doesn’t bake going to get their fill? Fortunately for bread lovers, plenty of local bakeries are using local fresh-milled flour in their goods. Rose32 co-owner and master baker Glenn Mitchell is one, and he goes hyperlocal with the bakery’s Hardwick Loaf.

The Hardwick Loaf could be considered a nearly 100% local loaf of bread (salt being the only ingredient not sourced locally). Mitchell purchases the wheat for this bread from Hardwick farmer Stan White. The wheat variety White grows on his farm, located less than three miles from the bakery, is called Redeemer.

Mitchell describes this Hardwick-grown, hard red winter wheat as the “best wheat for me.” Each week he mills between 30 and 40 pounds of Redeemer himself (another 100 pounds of Redeemer goes to Four Star Farms for finer milling there). This whole-grain, coarsely ground flour goes into the Hardwick Loaf. Mitchell uses a sourdough starter to leaven the bread. It takes about 60 hours for one batch to go from grain to oven.

Many of Rose32’s other breads are made with local wheat: Henry’s Harvest, the Local Loaf, and the Market Loaf use fresh-milled Redeemer and/or fresh-milled flours from Four Star Farms in Northfield.

If you are making a trip to Rose32 for a local loaf, it’s best to call the bakery at 413-477-9930 for availability as not all bread types are baked every day.

Find local flour in the breads at:

Rose32 | 413-477-9930 | 412 Main St., Gilbertville | Rose32Bread.com

Tart Baking Co | 413-584-0717 | 192 Main St., Northampton | www.facebook.com/TartBakingCo

The Hungry Ghost | 413-582-9009 | 62 State St., Northampton | HungryGhostBread.com

Want more whole-grain goodness? Read on!

Going With the Grain

Tips for Success

Finding Your Perfect Flour

Blender Milling

Recipes

Blender Pancakes

Cheddar, Black Pepper & Chive Bread

Walnut-Pear Cake

Whole-Grain Chapati