254104 nut rolls stone ground bread Recipes

water, 115 degrees, agave nectar, salt, yeast, stone ground whole wheat flour, vital wheat gluten, wheat bran, starch , hi-maize resistant, dough enhancer

milk, honey, canola oil (or other light oil), salt, cumin seed, dry yeast, warm water, sugar, orange juice, unbleached white flour, whole wheat flour (stone ground is preferred), rye flour, white flour , for kneading

butter, active dry yeast, black treacle (molasses), stone-ground whole wheat flour, fine sea salt

unsalted butter, ear of corn , kernels removed (about 1 cup), pure maple syrup, all-purpose flour, stone-ground yellow cornmeal, baking powder, kosher salt, whole milk yogurt or 1 1/4 cups sour cream, egg, sugar, baking soda

buttermilk, sugar, all-purpose flour, stone-ground rye flour, baking soda, baking powder, salt, caraway seed, dark heavy-bodied stout beer (guiness works well)

unbleached white flour, stone ground whole wheat flour, coarse whole wheat flour (or regular whole wheat flour), salt , heaping, wheat germ (or corn germ), yeast (1/4 tsp if you will leave it overnight), milk, water

warm water, yeast, warm milk, eggs, beaten, honey, butter, melted, sugar, salt, unprocessed natural bran, toasted wheat germ, cracked wheat, stone ground whole wheat flour, white flour, wheat gluten (to lighten the texture a little)

whole wheat flour (stone ground is best), active dry yeast, water (110 - 115 degrees f), molasses (i ve also used maple syrup), salt

sugar, active dry yeast, barley nugget cereal, uncooked, stone-ground white cornmeal, salt, all-purpose flour

cornmeal, stone ground cornmeal, whole grain pastry flour, whole grain cake flour, sugar, baling powder (i use a no sodium brand, found whole foods supermarkets), teasspoon baking soda, teasspoon salt substitute, powdered cultured buttermilk, egg substitute, carnation instant milk, light margarine, melted

light rye flour or 3 cups medium rye flour, unbleached all-purpose flour, plus extra, instant yeast, unsalted butter, melted and cooled (4 tbsp), egg, plain yogurt (preferably greek, thick whole milk yogurt), salt, sugar, caraway seed, fennel seed, stone ground whole wheat flour, for sprinkling, cornmeal, for dusting the tray

plain soymilk, chicken stock or 2 cups vegetable stock, olive oil, dark honey, stone-ground cornmeal (regular is fine if you can tsp find stone-ground), corn kernels (fresh , or frozen that have been thawed), shallot, minced, chopped fresh thyme, baking powder, salt, egg whites, grated parmesan cheese

milk, scalded, sugar, salt, butter, cake yeast, water , lukewarm, eggs, separated, all-purpose flour , sifted, milk, nuts, ground (i use pecans)

compressed yeast cakes, stone ground whole wheat flour, unbleached white flour, salt, molasses, dripping

pork or bacon grease, stone-ground cornmeal (white or yellow ), all-purpose flour, baking powder, salt, fresh corn kernels , cut from the cob with milk from the cob, eggs, beaten, buttermilk, pork cracklings or 5 slices bacon, cooked and crumbled, butter, for garnish

unbleached all-purpose flour, yellow cornmeal , preferably stone-ground, toasted wheat germ, baking powder, salt, egg, cultured buttermilk, unsalted butter, melted, honey, orange marmalade

hunk of salt pork chopped into squares and rendered crispy, flour, baking powder, double action baking powder, sugar, salt, stone ground corn meal, buttermilk, slightly beaten eggs, bacon drippings

flour, stone ground yellow cornmeal, baking powder, salt, grated cheddar sahrp cheese ( about 8 oz ), milk, egg, butter melted, vegatable oil ( to oil the skillet )