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Bob's Red Mill Natural Foods
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.
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King Arthur Flour Company
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.
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Taste of Home magazine
These tasty little dinner rolls get their name from the three whole grain ingredients - bulgur, oats, and whole wheat flour - and because they bake in round cake pans. They're easy to make and are out of the oven in almost no time at all. The seeds on top add flavor and fun crunch!
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Linda Wilbert–Stewart
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!
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Kathryn Conrad
Teff adds a special twist to this classic banana bread. You can substitute nuts for the chocolate bits if you prefer.
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King Arthur Flour Company
The addition of orange juice to the dough enhances the earthy flavor of our new Ancient Grains Blend – a mix of amaranth, millet, sorghum and quinoa.
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King Arthur Flour Company
This lusty loaf is chewy and richly flavored, the apples adding a delightful sweet note.
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Taste of Home magazine
This impressive loaf is wonderfully hearty and chewy, with not one, but two different whole grain flours adding their own flavors to every bite. The visual appeal of each multi-colored slice simply can't be beat. It takes some time to prepare, but the results are definitely worth the extra effort!
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Bob's Red Mill Natural Foods
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.
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Taste of Home magazine
If you've ever wondered what to do with leftover brown rice, this recipe is for you! Although best when fresh right out of the oven, these rolls can make excellent additions to any meal for several days after baking. Have fun surprising your family with this novel new way to enjoy your leftover brown rice!
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King Arthur Flour Company
This delicious whole grain bread is perfect for toasting, and a tasty alternative to standard whole wheat bread.
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King Arthur Flour Company
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.
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King Arthur Flour Company
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.
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Kamut International
Whether for breakfast, tea-time or bedtime snack…scones are always a great choice!
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Bob's Red Mill Natural Foods
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.
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Bob's Red Mill Natural Foods
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.
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Fleischmann's
These make ahead rolls take the stress out of holiday dinners! Make up to a month ahead, then bake fresh, hot rolls as needed!
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Taste of Home magazine
These rolls get their name from the way you fold the dough before cutting and baking, an are guaranteed to make anyone love rye bread. You can prepare the dough a day ahead, then bake them right before serving so they're hot and fresh.
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Judith Finlayson
This rich, dense, wholesome quickbread is delicious for breakfast and makes a wonderful snack any time of the day. It’s also a great way to use up any leftover cooked amaranth – and those slightly too-ripe bananas!
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Fleischmann's
This no-knead bread is full of dried fruits, seeds and nuts. Good and good for you! Try it toasted for breakfast, or spread it with peanut butter for lunch.
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King Arthur Flour Company
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.
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Bob's Red Mill Natural Foods
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.
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King Arthur Flour Company
This hearty high-fiber, moist loaf features the delightfully nutty flavor of malted wheat.
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Twin Valley Mills
This basic gluten-free bread recipe will become a staple in your GF household!
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King Arthur Flour Company
Molasses and a tiny bit of cocoa powder give this bread its rich, dark color. Perfect sliced thinly as a based for canapes, or spread with sweet butter and served with cheese and fruit.
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King Arthur Flour Company
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!
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Janie Quinn
Use this as your main, base recipe for making bread and rolls from sprouted wheat flour – then add poppy seeds, herbs, chopped sun-dried tomatoes, or chopped olives for variation. One recipe; many flavors.
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King Arthur Flour Company
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.
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King Arthur Flour Company
Cinnamon bits soften into delicious bursts of flavor in this tasty toasting bread.
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King Arthur Flour Company
A slightly sweet, craggy, "everyday" loaf, with inspiration from customer Fred B. Dugan.
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Kathryn Conrad
If you're craving a bread that combines tart and sweet without overwhelming you with either, then look no further! The secret to maintaining this balance of flavors is the inclusion of a rich stout beer in the bread. Whether slicing and toasting simply, or getting fancy as French toast, this is one loaf that's sure to please!
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King Arthur Flour Company
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!
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Fleischmann's
This bread is a great source of fiber and perfect for a hearty breakfast or quick snack!
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Kamut Association
If you like banana bread, you will love this quick bread!
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Shari Sacchi
The blue cornmeal makes this a delight for the eyes and an oh so tasty addition to any meal!
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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.
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 tasty little dinner rolls get their name from the three whole grain ingredients - bulgur, oats, and whole wheat flour - and because they bake in round cake pans. They're easy to make and are out of the oven in almost no time at all. The seeds on top add flavor and fun crunch!
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!
Teff adds a special twist to this classic banana bread. You can substitute nuts for the chocolate bits if you prefer.
The addition of orange juice to the dough enhances the earthy flavor of our new Ancient Grains Blend – a mix of amaranth, millet, sorghum and quinoa.
This lusty loaf is chewy and richly flavored, the apples adding a delightful sweet note.
This impressive loaf is wonderfully hearty and chewy, with not one, but two different whole grain flours adding their own flavors to every bite. The visual appeal of each multi-colored slice simply can't be beat. It takes some time to prepare, but the results are definitely worth the extra effort!
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.
If you've ever wondered what to do with leftover brown rice, this recipe is for you! Although best when fresh right out of the oven, these rolls can make excellent additions to any meal for several days after baking. Have fun surprising your family with this novel new way to enjoy your leftover brown rice!
This delicious whole grain bread is perfect for toasting, and a tasty alternative to standard whole wheat bread.
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.
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.
Whether for breakfast, tea-time or bedtime snack…scones are always a great choice!
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.
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.
These make ahead rolls take the stress out of holiday dinners! Make up to a month ahead, then bake fresh, hot rolls as needed!
These rolls get their name from the way you fold the dough before cutting and baking, an are guaranteed to make anyone love rye bread. You can prepare the dough a day ahead, then bake them right before serving so they're hot and fresh.
This rich, dense, wholesome quickbread is delicious for breakfast and makes a wonderful snack any time of the day. It’s also a great way to use up any leftover cooked amaranth – and those slightly too-ripe bananas!
This no-knead bread is full of dried fruits, seeds and nuts. Good and good for you! Try it toasted for breakfast, or spread it with peanut butter for lunch.
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.
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.
This hearty high-fiber, moist loaf features the delightfully nutty flavor of malted wheat.
This basic gluten-free bread recipe will become a staple in your GF household!
Molasses and a tiny bit of cocoa powder give this bread its rich, dark color. Perfect sliced thinly as a based for canapes, or spread with sweet butter and served with cheese and fruit.
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!
Use this as your main, base recipe for making bread and rolls from sprouted wheat flour – then add poppy seeds, herbs, chopped sun-dried tomatoes, or chopped olives for variation. One recipe; many flavors.
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.
Cinnamon bits soften into delicious bursts of flavor in this tasty toasting bread.
A slightly sweet, craggy, "everyday" loaf, with inspiration from customer Fred B. Dugan.
If you're craving a bread that combines tart and sweet without overwhelming you with either, then look no further! The secret to maintaining this balance of flavors is the inclusion of a rich stout beer in the bread. Whether slicing and toasting simply, or getting fancy as French toast, this is one loaf that's sure to please!
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!
This bread is a great source of fiber and perfect for a hearty breakfast or quick snack!
If you like banana bread, you will love this quick bread!
The blue cornmeal makes this a delight for the eyes and an oh so tasty addition to any meal!
