Recipes using Janie’s Mill Products
Filter Below



Easter Egg Bread
Our miller, 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 like...
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 MoreClassic Chernowitzer Challah
We made this classic challah with our Sifted Artisan and High Protein flours. And the winner was . . .
Read MoreHearty Holiday Challah by Heidi Hedeker
This hearty challah uses Janie's Mill heirloom Turkey Red and High-Protein flours.
Read MoreButtery Holiday Stollen
Winter holidays are not complete without a buttery, fruit-and-nut-filled Stollen!
Read More