Recipes

Change up your rhubarb routine with this incredible dessert with rye flour in the crust, a layer of almond frangipane, and a delicious rhubarb filling!

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...

Buttery-cheesy and wholesome! Made with 3 whole-kernel (100% extraction) Janie's Mill flours, snacking has never been better!

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

These scones bring together pumpkin, pecans, warm spices, and a touch of dark chocolate in a beautiful medley perfect for fall and winter gatherings. They make for a hearty breakfast...

Creating a sourdough starter for the first time can seem like a daunting and mysterious process, but consistency and a little patience are all it takes to get started! This...

The combination of chocolate and zucchini adds a rich and subtle sweetness with just the right amount of moisture, while also sneaking some nutrients and fiber into what will be...