Recipes

This is our Midwestern take on "Pan di Sorc," a traditional bread from northern Italy that utilizes corn, wheat, and rye -- 3 grains grown in rotation in the province...

These hearty and flavorful English muffins feature two ancient grains alongside tried-and-true Janie's Mill bread flours. Perfect for a sandwich or simply spread with butter, they get their deep flavor...

These classic bagels made with a rye sponge are from Roxana Jullapat's terrific Mother Grains cookbook.

Our Italian-Style Pizza Flour makes a great sourdough bread! Its combination of heirloom Turkey Red Wheat and high-protein Hard Red Spring Wheat, plus its fine sifting (70% extraction) give you...

Too busy to make bread? Not when you use this recipe that we developed specifically for bread machines so you can have fresh bread even on your busiest days!

This recipe is sourdough bread taken to another level with a crispy layer of parmesan that peeks through the top of the finished loaf and a garlicky interior.

This simple recipe yields the perfect, no-nonsense loaf for everyday sandwiches and toast. Heirloom Red Fife flour and High-Protein flour create a tasty, wholesome loaf with just a hint of...

Pan de Muertos is a traditional Mexican enriched bread for Dia de los Muertos, the Day of the Dead. It is both an offering to the departed, and a sweet...

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.

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

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!

 Choosing the right organic stone ground Janie's Mill flour for your breads and cakes makes all the difference to your final product. Here are a few tips from Cecilia to...