recipes

In a medium bowl, combine warm water, agave, and yeast.

Let stand for 10 minutes until foamy.

In a large bowl, combine flours, thyme, and salt.

Add mustard and olive oil to the yeast mixture.

Stir wet ingredients into the dry ingredients.

Transfer dough to a lightly floured surface.

Knead for 8-10 minutes until smooth and pliable.

Add flour as needed if dough is too wet.

Shape dough into a ball.

Lightly coat a large bowl with canola oil.

Turn dough to coat, cover, and let rise for 90 minutes.

Lightly coat an 8×4 inch loaf pan with nonstick spray.

Punch down the dough.

Press dough into the prepared pan.

Loosely cover with plastic wrap.

Let rise for 60 minutes.

Preheat oven to 375°F (190°C).

Remove plastic wrap.

Bake for 26-28 minutes until golden brown and hollow-sounding.

Let cool on a wire rack.

In a medium bowl, combine water, molasses, and yeast.

Let stand for 10 minutes, until foamy.

In a large bowl, combine bread flour, whole wheat flour, and salt.

Add potato puree and 1 tablespoon canola oil to yeast mixture.

Stir wet ingredients into dry ingredients.

Transfer to a lightly floured surface and knead for 6 minutes.

Incorporate seeds or walnuts and knead 2-4 minutes until smooth.

Add flour if dough is too wet.

Shape into a ball.

Lightly coat large bowl with ½ teaspoon oil.

Turn dough to coat, cover, and let rise for 90 minutes.

Line baking sheet with parchment paper or silicone mat.

Punch down dough and divide into 2 equal portions.

Shape each into 8-inch loaves.

Place on baking sheet.

Sprinkle loaves with bread flour.

Loosely cover with plastic wrap and let rise for 30 minutes.

Preheat oven to 400°F (200°C).

Remove plastic wrap.

Bake for 24 minutes, until golden brown and hollow-sounding.

Let cool on wire rack.

In a medium-size bowl, combine the water and pesto.

In a large-size bowl, combine the spelt flour, wheat gluten, Sucanat, salt, and yeast.

Stir the wet ingredients into the dry.

Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and pliable.

Add more flour as needed if the dough is too wet.

Shape the dough into a ball.

Lightly coat a large-size bowl with canola oil and turn the dough around to coat it.

Cover with plastic wrap and let rise for 60 to 90 minutes, or until doubled.

Line a baking sheet with parchment paper or a silicone baking mat.

Punch down the dough.

Divide it into 4 equal parts and shape each into a loaf.

Place the loaves on the prepared baking sheet and loosely cover with plastic wrap.

Let rise for 45 minutes.

Preheat the oven to 375°F (190°C, or gas mark 5).

Remove the plastic wrap and bake for 20 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Let the loaves cool on a wire rack.

In a medium-size bowl, combine the orange juice, peanut butter, garlic, tamari, vinegar, sesame oil, agave, ginger, and chile peppers.

In a large-size bowl, combine the whole wheat flour, 1 cup (120 g) of the spelt flour, and yeast.

Stir the wet ingredients into the dry ingredients until combined.

Transfer to a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and pliable, adding the remaining ¼ cup (30 g) spelt flour if necessary.

Shape into a ball.

Lightly coat a large-size bowl with canola oil and turn the dough to coat.

Cover with plastic wrap and let rise for 60 to 90 minutes, or until doubled.

Line a rimless baking sheet with parchment paper or a silicone baking mat.

Punch down the dough, then roll it out directly onto the parchment paper into a rectangle about 8 × 10 inches and ½ inch thick.

Lightly brush the dough with warm water and sprinkle with sesame seeds and coarse sea salt (if using).

Cover with plastic wrap and let rise for 30 minutes.

Preheat the oven to 375°F (190°C).

Remove the plastic wrap and bake for 16 to 20 minutes, until golden brown and sounds hollow when tapped on the bottom.

Let cool on a wire rack.

In a medium-size bowl, using an immersion blender or countertop blender, purée the olives, water, olive oil, agave nectar, lemon zest, lemon juice, garlic, and salt until combined (it doesn’t have to be perfectly smooth).

In a large-size bowl, combine the spelt flour, 1/2 cup (60 g) of whole wheat flour, Italian seasoning, and yeast.

Stir the wet ingredients into the dry ingredients.

Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding the remaining ½ cup (60 g) whole wheat flour if the dough is too wet, until the dough is smooth and pliable.

Shape into a ball.

Lightly coat a large-size bowl with canola oil and turn the dough to coat.

Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.

Line a rimless baking sheet with parchment paper or a silicone baking mat.

Punch down the dough.

Divide into 6 equal portions and shape each into a mini baguette about 8 inches (20 cm) long.

Place on the prepared baking sheet.

Cover with plastic wrap and let rise for 30 minutes.

Preheat the oven to 375°F (190°C, or gas mark 5).

Remove the plastic wrap and bake for 18 to 20 minutes, until golden brown and hollow when tapped on the bottom.

Let cool on a wire rack.

In a medium-size bowl, combine the Fu-ttage Cheese, water, olive oil, sugar, and salt.

In a large-size bowl, mix the yeast, onion, wheat gluten, whole wheat flour, and ½ cup (80 g) brown rice flour.

Stir the wet ingredients into the dry ingredients.

Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.

Add the remaining ½ cup (80 g) brown rice flour if the dough is too wet.

Shape into a ball.

Coat a large bowl with canola oil and turn the dough to coat.

Cover with plastic wrap and let rise for 60 to 90 minutes, until doubled in size.

Preheat the oven to 375°F (190°C, or gas mark 5).

Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.

Punch down the dough and divide it into 4 equal pieces.

Flatten each piece into a small rectangle and roll each tightly into a baguette shape.

Place the shaped dough in the prepared baking pan.

Cover with plastic wrap and let rise for 30 minutes.

Remove the plastic wrap and bake for 24 minutes, until the baguettes are golden brown and sound hollow when tapped on the bottom.

Let cool on a wire rack.

In a medium bowl, mix warm water, agave nectar, and garlic.

In a large bowl, combine yeast, salt, wheat gluten, nutritional yeast, and flour.

Stir wet ingredients into dry ingredients.

Transfer to a lightly floured surface and knead for 8–10 minutes until dough is smooth and pliable, adding flour if necessary.

Shape into a ball.

Lightly coat a large bowl with canola oil, place dough inside, and turn to coat.

Cover with plastic wrap and let rise until doubled (60–90 minutes).

Prepare a baking sheet with parchment paper or a silicone mat.

Punch down dough and shape into a 10-inch (25-cm) baguette.

Place on the baking sheet.

Preheat oven to 400°F (200°C).

Mix olive oil with dried basil and brush onto the baguette.

Sprinkle with a little flour.

Cover with plastic wrap and let rise for 30 minutes.

Remove plastic wrap and bake for 20 minutes, until golden brown and hollow-sounding when tapped.

Let cool on a wire rack before serving.

In a medium bowl, mix warmed milk and softened butter.

In a large bowl, combine flours, wheat gluten, Sucanat, salt, and yeast.

Stir wet ingredients into dry ingredients.

Transfer to a lightly floured surface and knead for 8–10 minutes until dough is smooth and pliable, adding flour as needed.

Lightly coat a large bowl with oil, place dough inside, and turn to coat.

Cover with plastic wrap and let rise until doubled (60–90 minutes).

Prepare a baking sheet with parchment paper or a silicone mat.

Punch down dough and divide into 2 equal portions.

Shape into baguettes and place on the baking sheet.

Mix boiling water with baking soda and brush onto tops and sides of baguettes.

Cover loosely with plastic wrap and let rise for 40 minutes.

Preheat oven to 375°F (190°C).

Remove plastic wrap and bake for 16 minutes, until golden brown and hollow-sounding when tapped.

Let cool on a wire rack before serving.

Line a large baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, mix soymilk and vinegar.

Let it sit to curdle.

In a stand mixer fitted with a dough hook, combine flour, wheat gluten, oats, salt, sugar, and yeast.

Add oil and water to the curdled soymilk mixture.

Stir wet ingredients into dry, then knead with the mixer for 6 minutes until the dough comes together.

Shape dough into a ball and place it on the prepared baking sheet.

With slightly damp hands, shape into an 8-inch (20 cm) log.

Lightly sprinkle with flour and loosely cover with plastic wrap.

Let rise for 45 minutes.

Preheat oven to 375°F (190°C).

Remove plastic wrap and bake for 20–25 minutes until the bottom sounds hollow when tapped.

Turn off oven and leave loaf inside for another 5 minutes.

Let cool completely before slicing.

Mix the yeast, sugar, and warm water in a bowl.

Let it stand for 10 minutes until it becomes frothy.

In a separate mixing bowl, combine the all-purpose flour, vital wheat gluten, and salt.

Add the yeast mixture, water, and 1 tablespoon of olive oil to the dry ingredients.

Turn the dough onto a lightly floured surface and knead for 10 minutes.

Add more flour if the dough is too wet, or more water if it’s too dry.

Divide the dough in half and roll each piece into a ball.

Brush each ball with the remaining olive oil.

Cover the dough with plastic wrap and let it rise for 1 hour.

For pizza crusts, preheat the oven to 450°F (230°C).

Punch down the dough, knead for 2–3 minutes, and roll it into 2 pizza crusts.

Place your favorite toppings on the dough and bake for about 10 minutes, or until the crust is golden brown.

For bread bowls, preheat the oven to 400°F (200°C).

Cut a few crisscross slits across the tops of the dough balls.

Bake for 15 minutes, then brush the bread bowls with melted butter and return them to the oven for 5 more minutes until golden brown.

Let the bread bowls cool for about 5 minutes, then cut a circle out of the top to create a bowl.