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Recipes using Janie’s Mill Products

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Recipes

Three-Grain Bread from Northern Italy

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...

Midwestern Heritage English Muffins

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...

Raisin Bread with Red Fife and Dark Rye

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...

Spelt and Rye Country Bread by Heidi Hedeker

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