304 purpose flour recipes

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

Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.

Peach pound cake baked in a bundt pan with brown sugar-coated peach slices on the bottom and a moist lemon yogurt batter. Flips out to reveal a caramelized peach top.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Authentic Italian potato gnocchi uses just three ingredients, hand-kneaded into soft pillows and rolled against fork tines for ridges. Tender pasta ready to sauce with brown butter, ragù, or pesto.

Treat yourself every morning with these scrumptious bran muffins that will instantly satisfy your hunger!

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Toasted millet seeds add nutty crunch to this hearty whole wheat yeast bread laced with molasses, warm ginger, and golden turmeric. Bake it with raisins or apricots for breakfast toast or sandwiches.

Yeasty sourdough starter is the shortcut version: unbleached flour, a packet of dry yeast, and water mixed into a thick batter and left warm for a day. A fast track to bread baking when you don't want to wait two weeks for a wild starter.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Bread machine sourdough pumpernickel with rye flour, whole wheat, molasses, and real sourdough starter. Dense, tangy, and earthy. Load the machine, press start, and walk away.

Braided Sicilian bread made with half whole wheat, half white flour, brushed with egg white and topped with sesame seeds. A gorgeous, crusty loaf with just one rise.

German pork chops in onion beer sauce (Schweinekotelett in Zwiebelsosse). Pan-fried chops simmered in beer and beef broth with sliced onions and gravy.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.

These healthy and scrumptious cookies are made with persimmon pulp, applesauce and chopped almonds.