Recipes

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.

Winter holidays are not complete without a buttery, fruit-and-nut-filled Stollen!

Black Emmer, also known as Farro Nero, is the most beautiful old-fashioned bread flour imaginable. In fact I think it is my new favorite. It is truly ancient -- digestible...

This is our favorite bread here at Janie's Mill, made with our top-selling High Protein Flour. It yields 2 loaves. 

This simple no-knead bread is delicious and nearly foolproof.