Whole Wheat Flour

St. John's Jug Muffins "I was given the recipe for these muffins years ago, and I make a batch of the batter every winter," writes Judith Cadigan of Swarthmore, Pennsylvania."When the urge for a muffin strikes, you can bake just one instead of a whole batch, and put the remaining batter back in the refrigerator." Active time: 30 min Start to finish: 1 hr

"While on vacation in central Utah, I stayed in Bicknell at a wonderful place called The Lodge at Red River Ranch," writes Nancy Schmauder of University Place, Washington. "The granola was a breakfast treat worth getting up for." This crunchy granola has a touch of sweetness from honey and brown sugar. It makes a great breakfast served with milk, or a good snack eaten plain. Note that it can be made up to two weeks ahead.

Canola oil replaces butter in this light version of a classic.

Like steamed Boston brown bread, this baked version is quickly mixed together and makes a dense, fragrant loaf. Rye bread flour is sold at natural foods stores, specialty food stores and some supermarkets.

These oat biscuits—similar to shortbread cookies—are wonderful with seasonal grapes and a good-quality triple-cr
me cheese. Triple-crème is a soft, creamy cow's-milk cheese (with at least 75 percent milk fat) that has a luscious, mild flavor. Because of its natural sweetness, it's perfect with dessert; Pierre Robert, Explorateur, Le Chevrot, or Chaource are all excellent choices.

Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.

Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.

All the fun of banana bread in a portable, oh-so-charming package. Plus, it all comes together in one bowl for easy cleanup.

In case the blood orange caramel cascading over this cake isn’t tempting enough, the tender crumb is also delicately perfumed with woodsy rosemary sugar.

An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.

Mushrooms marinated in yogurt to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this surprisingly simple recipe you can cook entirely on the grill.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.

In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.