Cracked Wheat and Bran Bread

I love the flavor of this cracked wheat and bran bread. It has a great whole wheat flavor that is balanced by bread flour. The cracked wheat and wheat bran add all of the benefits of whole wheat. This is an excellent tasting and performing whole wheat bread recipe.

Originally, I made this bread to use an ingredient I found in my freezer. Little did I know how delicious this bread would be. 

Whole Wheat Carrot Bread

This whole wheat carrot bread is a great way to incorporate leftover carrots into a beautiful sandwich-style loaf of bread. 

This whole wheat carrot bread is easy to make and the master recipe is a great template to use any leftover veggies, carrots or otherwise to bake a loaf of bread. You could substitute butternut squash, sweet potatoes, beets, or even pureed kale or spinach. 

Whole Wheat Quinoa Bread

This whole wheat quinoa bread is packed with high protein quinoa and flax seeds. 

This whole wheat quinoa bread is wonderful sliced and buttered, and also makes delicious avocado toast. 

100% Whole Wheat Cinnamon Swirl Bread

This 100% Whole Wheat Cinnamon Swirl Bread brings the sweetness of cinnamon rolls to whole wheat bread. 

This loaf is made with white whole wheat flour. It is a strain of whole wheat that has all of the nutritional value of regular whole wheat, but has a lighter color and a milder taste. 

Homemade Graham Crackers

This recipe captures the flavor of graham crackers, but takes them to an entirely new level. Think crispy butter cookies with a cinnamon graham cracker flavor.

You will love these cookies. They are my "go-to" cookie for gift-giving, and every time I give them as gifts, I have been asked for the recipe. Every single time. 

White, Whole Rye, and Whole Wheat Sourdough Bread

This White, Whole Rye, and Whole Wheat Sourdough Bread is a wonderful combination of three kinds of flour. 

This bread begins with an active levain (sourdough) and requires a couple of days to complete. The interior is super soft and the crust is very chewy. It makes great deli-style sandwiches.

No Knead Rustic Dinner Rolls

This no knead rustic dinner roll recipe is just about the easiest way to get fresh whole wheat rolls on the dinner table. 

Would you like to have fresh rolls for dinner that require very little hands on time? 

Whole Wheat Sandwich Loaves

The recipe for these whole wheat sandwich loaves is perfect for making your everyday bread. The loaves can be made in just a little over three hours, start to finish. 

These whole wheat loaves are perfect sliced for sandwiches. The flavor compliments deli meats, cheeses, and even peanut butter and jelly. This bread also makes excellent toast. 

Tangzhong Whole Wheat & Rye Bread

This tangzhong whole wheat and rye bread is soft, fluffy, and slightly sweet. It's perfect for toast, sandwiches, or on its own with a schmear of butter. 

To achieve the soft and fluffy texture, you add a roux of flour and water that you have cooked to 149 degrees F (64 degrees C) and then cooled, to the dough. This is called a tangzhong. 

Multigrain and Seeded Sourdough Boule

This Multigrain and Seeded Sourdough Boule is a wonderful hearty bread filled with lots of whole grains and topped with a variety of seeds. 

This is a large loaf of bread that you bake in a Dutch oven. It includes sour dough starter, whole grains and seeds, and a combination of unbleached white and white whole wheat flour. It makes excellent toast, and lasts for quite a few days. It is really easy to work with this dough.

Homemade Fish Crackers with Cheddar and Whole Wheat

These homemade fish crackers with cheddar and whole wheat are a wonderful treat for both kids and grown ups. 

Aren't these little fish crackers cute? They are also really tasty .... they are flaky, crispy, and tender, and they make you look so clever. 

No Knead Whole Wheat Bread

This whole wheat no knead bread is hearty and delicious and it's an easy bread for beginners. 

 This bread is 1/3 whole wheat and 2/3 bread flour. Plus, there's some lager beer in there to add some extra oomph to the yeast and vinegar to add some extra sour flavor to the dough.

75% Whole Wheat Sourdough Bread

This 75% whole wheat bread is so flavorful, and it actually gets more tasty over a couple of days. It's wonderful when spread with lots of good salted butter, as toast, and spread with soft herbed cheese.

The crumb of this bread is a little more dense than most high hydration loaves. That is because of the high percentage of whole wheat.

Yogurt and Wheat Germ Bread

This yogurt and wheat germ bread is wonderful for sandwiches and morning toast. It's super easy to make, and the final bread is light and airy, which is pretty amazing for a loaf with a large percentage of whole wheat and wheat germ. It's also really flavorful.

I made this bread mostly to use some of the yogurt I bought when I made this naan. For some reason, at least in my neighborhood, you can't just buy an eight ounce container of plain container of yogurt anymore. Instead, my only option was a 32 ounce container. There are now so many iterations of yogurt that there is little room for the plain Jane version on the supermarket shelves I suppose.

Roti (Indian Flat Bread)

Roti is an unleavened Indian flatbread made with whole wheat flour (atta) and baked on a hot skilled.

Roti (also known as Chapatis) is rolled out thinner than naan, but is still sturdier than parathas. It's similar to whole wheat tortillas, but just slightly thicker. It's the perfect vehicle for eating stews and curries. Tear off a piece, stuff it with the curry, and enjoy.

Pain au Romarin | Sourdough Rosemary Bread

This Pain au Romarin, or Rosemary bread, is one of my favorite sourdough breads. It has a pleasantly faint sourdough flavor, and has a chewy and crunchy crust. It's probably one of my favorite go-to sourdough recipes. 

The recipe for this sourdough rosemary bread is pretty flexible. Once you have shaped your loaves, you can bake the bread the same day, or let the loaves slowly rise for up to 18 hours in the refrigerator prior to baking. The levain (starter) can also be refrigerated a day or two after it has been mixed and allowed to ferment.

No Knead Light Wheat Sandwich Bread

This no-knead light wheat sandwich bread has a super soft crumb, and it's perfect for sandwiches and toast.

This no-knead bran encrusted light wheat sandwich bread is both hearty and light at the same time. It's a versatile bread, with a light crumb and a "crusty" crust.

Multigrain Sourdough Sandwich Bread

This multigrain sourdough sandwich bread is a great way to use your sourdough starter to make a soft pan bread perfect for slicing and making toast and sandwiches. 

Did you know you can make soft sandwich bread with a sourdough starter? In fact, any bread recipe can be converted to sourdough. All it takes is a little math and a little time.

Whole Wheat Dinner Roll Muffins

These whole wheat muffins are a wonderful substitute for dinner rolls for when you don't have time to bake yeasted rolls. 

These whole wheat dinner roll muffins are also tasty for breakfast with fruit or lunch with a salad.

English Granary-Style Sandwich Bread

This English Granary-Style Bread is a copycat version of the bread from a flour made by Hovis in England. The flour is a blend of whole wheat and strong white flour and malted wheat flakes, sprouted wheat berries that are dried, and flattened.

The malted wheat flakes add a slightly sweet, slightly nutty flavor to bread, and can be used just like you would use rolled oats in baked goods.