There is nothing quite like a fresh loaf of bread on the dinner table. Even better when it’s 100% whole wheat. This recipe, which came from our relative, Sarah, is a big hit in our house. Not only is it delicious, but it is strong enough for thin slicing into sandwich bread and toast!

I’m not sure what you think, but when I see wheat I eventually come around to thinking about bread. There is nothing like a fresh loaf of bread hot out of the oven, spread with a good dollop of butter or jam. This recipe is a basic bread recipe straight from our kitchen which utilizes our hard red winter wheat. It includes some extra vital gluten, which helps make the recipe more forgiving, especially for the novice baker. Remember to consume within 48 hours, or refrigerate, because home-made bread doesn’t have the mold inhibitors that come with store bought bread. Enjoy!

One of the best recipes we’ve found for using our hard red wheat, these English muffins are sure to satisfy! Though they look plain, they’re anything but that.

Excellent pizza starts with excellent crust. Try our family favorite crust made from our own hard red wheat. Thick but not too thick. Hearty and rich.