1,300 recipes
Have something with your coffee to snack on with this decadent cake that's rich with every bite.
Rustic whole wheat bannock bread with rolled oats and raisins bakes up golden in just 30 minutes. This hearty, no-yeast flatbread is a cozy, simple comfort food staple that needs only basic pantry ingredients.
This decadent bread with a cinnamon taste is perfect in the morning. Can be served plain or toasted.
Food processor yeast bread made with cottage cheese, dill weed, and minced onions bakes into a round loaf with soft texture and savory herb flavor in just over an hour.
Hearty homemade cracked wheat bread with whole wheat flour, molasses, and honey. Nutty, chewy, and deeply satisfying with a tender crumb and rustic crust.
Tender sour cream coffee cake layered with chunky applesauce and a crunchy brown sugar-cinnamon streusel topping. The ultimate weekend brunch bake that fills your kitchen with warm spice.
Favourite Oatmeal Whole Wheat Apple Muffins recipe
The perfect holiday bread that is great plain or toasted!
Bread that is baked on a sheet pan with an Italian twist.
This traditional Irish soda bread studded with plump raisins and fragrant caraway seeds bakes up golden and crusty on the outside, tender and cake-like on the inside, no yeast required.
A tender bread with a slight orange taste. Excellent plain, toasted or for sandwiches.
Mighty muffins are hearty bran muffins with whole wheat flour, wheat germ, molasses, raisins, and nuts. High-fiber breakfast muffins that hold up all week.
A delicious breakfast bread, and very easy to make!
A warmly spiced sweet potato loaf sweetened with molasses and honey, made with whole wheat flour and loaded with walnuts. Moist, fragrant, and naturally wholesome.
A tender quick bread studded with chewy dried apricots and crunchy walnuts, sweetened with brown sugar. No yeast, no kneading, just one bowl and one hour in the oven.
Soft, tangy wheat germ yogurt bread with honey, molasses, and bran for a nutrient-rich homemade loaf. Egg-washed and topped with crunchy wheat germ for a bakery-worthy finish.