Recipes

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...

Janie's Mill manager 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...

 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...

Pain d'épices straddles the line between bread and cake, and has a long and intriguing history.

This recipe is from pastry chef Cati Molnar of Robert et Fils, a Chicago restaurant serving French food with a modern touch.

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...

The combination of High-Protein and Red Fife flours, plus the pumpkin shape, make this the perfect fall loaf of sourdough!

Dinner rolls are easy to make, and make any meal special!

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...

New Zealand scones are similar to American-style biscuits and are best eaten hot with butter or jam.

Pastry chef instructor Heidi Hedeker provides a recipe and step-by-step photos for this classic old-world bread made with Spelt and Rye.

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.

This simple bread using Janie's Mill stoneground High Protein flour.

This sourdough pizza base is not terribly complicated, and you can either make it the night before or the morning of your pizza party.

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...

No time for a yeast bread? No worries! You'll have warm, delicious Irish Soda Bread in less than an hour!

Seeded baguettes are beautiful and delicious, especially when made with Janie's Mill certified organic stoneground Whole Kernel Bread Flour.