10,000 flour recipes

Multigrain raisin bread for the bread machine: a hearty loaf built on bread flour, whole wheat, and rye, sweetened with honey, brown sugar, and a handful of raisins blended right into the liquid. Soft, dense, and slightly sweet.

Multi-grain nut bread made in a bread machine with seven flours and grains, walnuts, sunflower seeds, sesame, and poppy seeds. Dense, hearty, and honey-sweetened.

Dense, dark Ukrainian rye bread made with whole rye flour, buckwheat flour, and strong coffee. No white flour, no shortcuts. A rustic, chewy loaf with old-world character baked with steam.

Oatmeal raisin bread for the bread machine, sweetened with honey and warmed with cinnamon. A whole-grain loaf with chewy oats, plump raisins, and a tender crumb that makes great breakfast toast.

Three-ingredient barley flour pie crust for gluten-sensitive bakers. Press it in with your fingers for a tender, nutty base that bakes up crisp without rolling or chilling.

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.

Nothing can beat a freshly baked loaf of bread. It's freshly delicious.

A hearty flatbread with whole wheat and rye flours.

Wheat-free yeast bread combines barley flour and oat flour with honey and a simple rise for a one-loaf workhorse. Naturally wheat-free with hearty grain flavor and a tender crumb.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

Gluten-free muffins made with brown rice flour, ground almonds, and honey. Quick 35-minute breakfast with almond extract and optional soymilk.

Homemade sourdough bread with dried apricots, walnuts, and whole wheat flour. Makes 3 loaves with a tangy crumb and pockets of sweet fruit.

Yeast dough rolled paper-thin and sprinkled with sesame seeds bakes into crispy Armenian cracker bread that stays fresh for weeks.

Aunt Bee's apple pie tucks sliced apples in a pre-cooked sauce of orange juice, honey, cinnamon, and butter inside a tender cream cheese pastry. A Southern-style fall pie with a pre-cooked filling.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.