Recipes

Porridge loaves are a wonderful way to expand your baking repertoire. The added moisture keeps the bread fresh longer, and adds a wonderfully creamy texture.

This hearty challah uses Janie's Mill heirloom Turkey Red and High-Protein flours.

This simple pizza recipe is great for novice bakers, including kids -- or for anyone who wants great pizza fast! You may also make this dough ahead of time and put...

Following the famous Tartine Bakery method, this bread combines the dense richness of our Sifted Durum flour with the rising power of High-Protein Bread Flour. It has a nutty flavor and...

If you've never had a bialy, you owe it to yourself to bake some! Use this recipe from baker-owner Kathleen Turchi, and you will never need another.

This is the classic cornbread that we grew up with in the Midwest.

This simple, no-knead recipe is especially good for novice bakers, including kids. You may never buy bread again after making this loaf!

This easy-to-make yeast bread is great to have on hand for breakfast toast with butter and jam, for lunchtime sandwiches, or to dip into olive oil, soups, or stews for...

Durum is an ancient grain that gives a warm, golden hue and fresh nutty aroma to this delicious and wholesome sourdough bread. 

Artisan Blend gives your loaves a rich color, hearty flavor, and medium crumb -- perfect for slathering with butter!  

Burger buns should get the same love and attention as what's put between them. Thanks to the bakers at "The Grainwright" and their fabulous recipe, now they do!

These simple flatbreads add flavor and depth to your meals, and all you need is flour, water, salt and a little time and heat.

Who doesn't love soft, warm, fragrant cinnamon rolls?! This simple recipe gives you and your loved ones fluffy rolls that stay pillowy-soft for days -- perfect for a special occasion...

These sweet and crunchy biscuits made with Sifted Durum Flour are delightful and a great way to begin exploring the endless world of biscuit bliss.

We made this classic challah with our Sifted Artisan and High Protein flours. And the winner was . . .

This sensational focaccia (or "fo-squash-ia") is great with soup, for sandwiches, or just for snacking -- beautiful and tasty!

Have leftover bread? Make croutons! There's nothing better than a homemade sourdough crouton topping on your favorite soup or salad.

The flavor of the ancient grain einkorn is remarkable, and this loaf made with Janie's Mill 100% extraction organic Einkorn Flour is hearty and delicious.

This sandwich loaf is made with the rare ancient grain Black Emmer, which we stone-mill into a 100% extraction whole wheat flour, so it’s delicious and wholesome, as well as...

Our miller, Jill Brockman-Cummings, makes this slightly sweet, yeasted bread for breakfast on Easter morning. We suspect that the recipe originates with the Italian side of her family, but like...