Make fresh Ciabatta rolls or Italian bread with my favorite bread recipe turned sourdough.

A quick, easy pizza dough & flatbread recipe using 100% Kamut grain that also makes for excellent flatbread for quick dinner wins.

This perfectly balanced, subtly sweet lemon blueberry loaf will knock your socks off. It’ll make incredible french toast, letting your maple syrup shine or will pair perfectly with butter or cream cheese toasted.

Use ancient grains like Spelt, Einkhorn and Kamut to make your baguettes or french bread for a dinner side, or enjoy an appetizer by making crusty crostini. See how to shape them with the included video.

I wanted to make something a little sweet for my family, and I had some leftover pumpkin powder from last year’s dehydrating batches. I was looking for coconut oil, but couldn’t find it so I used coconut manna instead. I’m not going to clutter up read more…

Make fresh baguettes or french bread for a dinner side, or enjoy an appetizer by making crusty crostini quickly for entertaining or a mouthwatering snack that soothes your soul.

This unique high hydration Italian bread is a decadent twist on my favorite recipe. Enriched with milk, egg, and olive oil, but without sugar, it offers a soft, tender crumb that won’t spike your blood sugar. The addition of walnuts, white chocolate, cranberries, and a drizzle of date syrup brings layers of flavor and texture into each slice. If you’re ready to try something indulgent yet mindful, this recipe is sure to become a favorite in your kitchen.

Why you don’t need extra sugar in your daily bread. A plea to start making your daily bread a “lean” dough. Learn how to make bread without extra honey (or even without the fat) soft and delicious. It’s possible!

My Favorite Neapolitan Pizza Dough with Freshly Milled Flour

I’ve adapted my favorite pizza dough recipe to work with freshly milled flour, and it’s been a game-changer. Don’t worry, this isn’t a complicated science experiment—it’s all about a few simple tweaks that make a big difference. With freshly milled hard wheat, the dough absorbs more water, making it soft and chewy without that dense, dry feel you might expect from whole grains.

The best part? You don’t need any fancy equipment to make this dough. If you’ve got a bread machine, great! But if not, just mix, rest, and you’re good to go. Whether you’re making a classic pizza margherita, or experimenting with pesto and walnuts (a favorite in my house), this dough is versatile enough for any topping you throw at it. And don’t stop at pizza—this dough makes fantastic stromboli, calzones, and pizza pockets for a quick weeknight win!

Quick, easy and fun to play with. Thin crusty outer with a soft, big-holed crumb inside.