5,208 four four recipes

Whole wheat bagels using a bread machine for the dough, then shaped by hand, boiled, and baked. Includes tips for bagel sticks and homemade bagel chips.

Bread machine whole wheat sourdough with real starter, wheat germ, and a whisper of ginger. Tangy, crusty, and effortless with that old-world flavor baked fresh at home.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Caraway rye bread machine loaf with bread flour, all-purpose, and rye flour blend. Toasty caraway seeds throughout for that deli-counter flavor. Set it and walk away.

When you make some afternoon tea, this recipe is excellent matching!

Almond lace cookies, those delicate, paper-thin discs that roll into cigarettes or fans while warm. The classic French tuile-style cookie with ground almonds and orange zest.

Classic whole wheat sandwich bread made with active dry yeast, producing three golden loaves with a tender crumb and nutty flavor. The reliable recipe you'll turn to for weekly bread baking.

Pumpernickel bread machine recipe with rye flour, molasses, and caraway seeds. A dense, dark loaf with old-world flavor and almost no hands-on work.

Crispy fried pastries shaped like elephant ears, dusted with cardamom sugar and toasted pistachios. Afghan teatime treats that puff up golden and shatter when you bite in.

These gluten-free millet muffins are moist and delicious. They are perfect for a grab-go breakfast or a nutritious snack.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Buckwheat apple muffins with chopped dates and buttermilk. A wholesome breakfast muffin with earthy buckwheat flavor, tart Granny Smith apples, and natural date sweetness.

Simple apple dessert bars with cinnamon-spiced apple slices beneath a thick oatmeal-brown sugar crumble topping that bakes into chewy, buttery goodness.

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.

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.

A simple crockpot recipe that makes a scrumptious bread made with rye flour, blackstrap molasses and buttermilk.