Recipes using Janie’s Mill Products
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Family Sandwich Loaf
I was asked by a home baker the other day whether I had a recipe that her children could use for toast and that her husband could make into sandwiches...
Read MorePain d'épices by Cati Molnar
Pain d'épices straddles the line between bread and cake, and has a long and intriguing history.
Read MoreSourdough Brioche by Cati Molnar
This recipe is from pastry chef Cati Molnar of Robert et Fils, a Chicago restaurant serving French food with a modern touch.
Read MoreFocaccia by Sam Fromartz
Focaccia is a delicious pillowy bread that's perfect for cheese or cured meats, or for wiping up tomato sauce once you've eaten your plate of pasta. Plus, it's very easy...
Read MoreSourdough Starter and Basic Sourdough Bread by Heidi Hedecker
Pastry chef instructor Heidi Hedecker provides a recipe and step-by-step photos for creating your sourdough starter and making a classic sourdough loaf of bread with Janie's Mill flours.
Read MorePumpkin-shaped Sourdough Loaf
The combination of High-Protein and Red Fife flours, plus the pumpkin shape, make this the perfect fall loaf of sourdough!
Read MoreDinner Rolls by Stephen Blanchard
Dinner rolls are easy to make, and make any meal special!
Read MoreRaisin Bread with Red Fife and Dark Rye
This raisin bread is perfect for breakfast or any time! It's fairly dark (thanks to the molasses) and dense (thanks to the 100% extraction Red Fife and Dark Rye). It...
Read MoreNew Zealand-Style Scones
New Zealand scones are similar to American-style biscuits and are best eaten hot with butter or jam.
Read MoreSpelt and Rye Country Bread by Heidi Hedeker
Pastry chef instructor Heidi Hedeker provides a recipe and step-by-step photos for this classic old-world bread made with Spelt and Rye.
Read MoreCecilia's Ciabatta Rolls
Ciabatta Rolls are the perfect vehicle for a delicious sandwich. They are especially light and airy when made with Janie's Mill High Protein Flour.
Read MoreCecilia's No-Fuss No-Knead Bread
This simple bread using Janie's Mill stoneground High Protein flour.
Read MoreCecilia's Sourdough Pizza Base
This sourdough pizza base is not terribly complicated, and you can either make it the night before or the morning of your pizza party.
Read MoreFougasse (Provençal Flat Bread) with Heirloom Turkey Red Wheat
Fougasse is fairly simple to make, and easily adapted to your taste. This recipe adds walnuts, but you may also fold in herbs, cheese, olives, anchovies, or whatever you have...
Read MoreIrish Soda Bread
No time for a yeast bread? No worries! You'll have warm, delicious Irish Soda Bread in less than an hour!
Read MoreSeeded Baguettes by Heidi Hedeker
Seeded baguettes are beautiful and delicious, especially when made with Janie's Mill certified organic stoneground Whole Kernel Bread Flour.
Read MoreButtery Holiday Stollen
Winter holidays are not complete without a buttery, fruit-and-nut-filled Stollen!
Read MoreCecilia's Two Black Emmer Loaves
Black Emmer is the most beautiful old-fashioned bread flour imaginable. In fact I think it is my new favorite. It is truly ancient. Digestible and delicious. It will give you...
Read MoreEnglish Muffins
Homemade English Muffins are easy to make and SO much better (and healthier) than store bought!
Read MoreBasic Sourdough Bread
This is our favorite bread here at Janie's Mill, made with our top-selling High Protein Flour. It yields 2 loaves.
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