4,440 fleur recipes

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.

Tomato basil bread machine loaf made with whole wheat flour, tomato juice, honey, and vital wheat gluten. A savory, herb-scented yeast bread with no oil or butter.

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

Bread machine rye bread with caraway seeds and brown sugar for a slightly sweet, earthy loaf. Simple dump-and-start recipe with a classic deli-style flavor.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

Non is a Central Asian bread machine loaf made with a half and half mix of white and whole wheat flours, minced onion, and garlic. Savory, hearty, and hands-off easy.

Light wheat pizza dough with whole wheat flour, cornmeal, and a sponge starter for extra flavor. A hearty crust with nutty grain notes for homemade pizza night.

Puccia, traditional olive-studded rolls from Puglia with a crackling crust and open, airy crumb. Built on a slow biga preferment with whole wheat flour and chopped olives folded through every loaf.

Meatless bulgur tamales wrap a savory filling of cracked wheat, tomatoes, pepper, and brown rice miso inside masa dough and corn husks. A hearty vegetarian Tex-Mex classic with deep umami and no meat required.

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

French sourdough bread for the bread machine pulls real flavor from a half cup of starter, with gluten flour for chew and cornmeal for crust. Hands-off baking, true tang.

Whole wheat hamburger buns are soft, sturdy homemade rolls made from a blend of whole wheat and bread flour. The kind of nutty, hearty buns that hold up to a juicy patty without going soggy.

This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or used to wrap delicious little morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a spoonful of berry conserve.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.