Recipes

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 baker James Bridges and his 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.

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...

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.