Using good butter and just a pinch of salt really brings out the toasty, wheaty flavours of the flour.
This bread makes a great vessel for all sorts of snacks!
Einkorn is a heritage grain that bursts with flavour and an exceptional soft texture.
Recipe submitted by sadboy.pizza and makes 3, 12 inch pizzas.
Who doesn’t love pancakes?! Try our classic recipe with Daily Grind today!
A Japanese bread recipe supplied from The Joyce of Cooking Blog! Try it with our Daily Grind today!
This is a bread recipe that will make you a baking icon among friends and family. You don’t have to capture wild yeast for 10 days to make this baby rise and if you practice this just once, you’ll soon be a baking pro worthy of Zoom coverage at the socially-distanced table.
Manakeesh/Manakish/Manaeesh, is a popular Middle Eastern food consisting of dough topped with spices, cheeses, and/or ground meats. It’s similar to pizza in that it is typically sliced or folded, and is typically eaten for breakfast or lunch.
Perfect for a winter day. Try it with our Daily Grind of Have Your Cake & Pastry Too flour!
The perfect pumpkin pie recipe just in time for Thanksgiving!
The tart, tangy rhubarb combined with the sweet, sugary topping is amazing.
This recipe is what I have found works best for me – it’s forgiving.
Chocolate chip cookies are a household favorite, a timeless classic, an unparalleled snack.
These soft delicious peanut butter cookies feature our 1847 Stone Mill Rye Flour, giving them a great chewy texture and deep nutty flavour.
A bread machine can complete the full bread-making process, from mixing to kneading, to rising, to baking. Just place the ingredients in the machine’s bread pan and walk away. In two to three hours you will have freshly baked bread.
1847 Stone Milling’s Daily Grind is a combination of two wheats. Soft wheat and hard red wheat. The soft wheat provides the silky texture all purpose flour is known for and the hard red wheat provides the protein content to generate a stable baked muffin, cake or even bread.
We recently flavour profiled the Red Fife wheat harvest. The entire 1847 Stone Milling team were surprised at the tastes of stone fruit, pecan, and the buttery smooth body of the flour.
These biscuits (cookies) really do have the lightest texture – kind of like a less buttery shortbread.