Breads

This German bread recipe is my favorite. It makes excellent breakfast bread and tastes the best with butter and marmalade. The soft crumb tastes and feels almost like cake!

Everyone loves a good pizza, and most of us agree that it's the crust that makes or break a pizza.  This recipe combines whole wheat flour and cornmeal, and the resulting crust is chewy but not doughy and firm but not dry. 

Who says whole wheat bread has to be dense, dry, and tasteless? This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist loaf.

The addition of orange juice to the dough enhances the earthy flavor of our new Ancient Grains Blend.

If you're looking for a sandwich bread to stand up to your favorite fixings, look no further.  From PB&J to BLTs, loaded with lettuce and tomato or layered in a club, the oat and wheat flours work together to give you the best tasting bread for any sandwich you can imagine.

Here’s a higher-fiber sandwich bread that’s just plain fun to eat: whole-wheat pita. Layer these with meat and cheese, stuff with chicken or tuna salad, or spread with peanut butter and jelly; this bread plays nicely with any ingredient you can think of!

A slightly sweet, craggy, "everyday" loaf, with inspiration from customer Fred B. Dugan.

This hearty high-fiber, moist loaf features the delightfully nutty flavor of malted wheat.

Tasty corn muffins are always crowd pleasers, and these muffins have everything you could want.  Amazing corn taste, whole grain goodness, and muffins are a perfect on-the-go snack for busy days.

This delicious whole grain bread is perfect for toasting, and a tasty alternative to standard whole wheat bread.

Cinnamon bits soften into delicious bursts of flavor in this tasty toasting bread.

Autumn is a great season to bake with pumpkin. Pumpkin’s mild yet distinctive flavor (and rich color) makes it a favorite ingredients in cake, muffins, cookies —pie, of course! —and pumpkin yeast bread. This mahogany-gold wreath is dense and moist, mildly spicy, and utterly tasty. The recipe makes two loaves; enjoy one, and give the other away!

If you want to make a dent in your zucchini surplus, try this bread. It's moist, scented with cinnamon, and studded with golden raisins and walnuts. You can use brown sugar instead of white for a darker, richer loaf.

Never sure what to do with those frozen cranberries left over from the holidays?  This quickbread is as tasty as it is easy to make - just mix, pour, and bake!  The combination of cranberries and orange juice makes it a perfect bread to slice and eat for breakfast. 

You'd never know these tasty dinner rolls are made mainly with whole wheat flour. Soft and moist, honey gives them just a touch of natural sweetness.

This lusty loaf is chewy and richly flavored, the apples adding a delightful sweet note.

Moist, easy to slice, and 100% whole wheat? No, these are NOT contradictory phrases! This whole-wheat loaf is the ideal everyday bread, perfect for sandwiches, toast, and French toast or grilled cheese sandwiches. 

The best bread for thin-slicing is called pain de mie, a butter- and milk-rich loaf baked in a special lidded pan (often called a Pullman pan, just to make things confusing!) The lid ensures that the baking bread won't expand too much, keeping it very close-grained-and thus totally non-crumbly, and easy to slice.

These whole wheat buns are best fresh and hot from the oven any time of year.  The flaxseed meal and whole wheat flour combine to produce a rich nutty flavor that mellows wonderfully with a touch of butter and a drizzle of honey.