The night before, soak the seeds and grains:

• 30 g rolled oats (or steel-cut)
• 12 g sesame seeds (black or white)
• 12 g raw pumpkin seeds
• 8 g sunflower seeds (roasted, unsalted)
• 8 g flaxseeds
• 8 g chia seeds
• 90 g water

1. Combine all ingredients in a jar.
2. Cover and let sit overnight.

In the morning, prepare the tangzhong:

• 41 g whole wheat flour
• 164 g whole milk.

1. Combine in small saucepan over low heat.
2. Stir constantly until a thick paste forms.
3. Spread out and let cool for at least 30 minutes.

Activate the yeast:

• 1 packet active dry yeast
• 60 g water
• 1 tsp sugar

1. Stir together.
2. Let sit for 5 minutes or so.

Prepare the dough:

• 250 g whole wheat flour
• 156 g white flour (all-purpose or bread)
• 29 g honey
• 2 tablespoons wheat bran
• 187 g water
• 1 teaspoon salt
• yeast mixture
• tangzhong
• seed soaker

1. Combine all ingredients except seeds in mixer bowl and stir to moisten.
2. Mix with dough hook 1-2 minutes until combined. Add a splash of water if needed.
3. Mix with dough hook about 5 minutes until dough clings somewhat to hook.
4. Let rest 5 minutes.
5. Mix on medium speed again for about 2 minutes.
6. Add the seed soaker and mix with dough hook until combined.
7. Proof about 2-3 hours, with two sets of stretch-and-folds 30 minutes apart to start.
8. Once risen, smooth, and puffy, turn onto board an preshape. Let sit about 30 minutes.
9. Form into a tight loaf and place in well-oiled Pullman pan (9x4x4).
10. Let rise until about doubled.
11. Bake with steam at 425F for about 20 minutes, then at 350 for another 20-25 minutes until internal temp is 205F.
12. Cool thoroughly before slicing.

• 75 g flour, plus some for rolling out
• 3/4 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/8 t salt
• 2 tablespoons unsalted butter, very cold, in small pieces
• 1/4 cup milk

1. Preheat oven to 425F.
2. Put the dry ingredients in the food processor and pulse to mix. Add the cold butter and pulse just until the butter is evenly distributed.
3. Stir in the milk by hand just until the dough is shaggy, then gather into a ball and place on a piece of parchment paper.
4. Pick up one end of the parchment and fold over so the dough is folded inside the parchment, and press slightly. Continue for at least five or six folds in different directions. Sprinkle with flour when the dough is too sticky.
5. Flatten the dough to about a 1 inch depth, and cut into a few biscuits.
6. Bake for 13-16 minutes, until golden.

1. Preheat oven to 325F. Grease 3 small loaf pans, or 1 9×5 loaf pan.
2. Beat together butter, sugar, vanilla, cinnamon, nutmeg, soda, powder and salt.
3. Combine bananas, jam, honey, eggs. Beat into butter mixture.
4. Stir in flour.
5. Bake 45 minutes for small pans; 65-75 min for large pan.

1. Place 5 cups flour, oats, salt and yeast in mixer bowl with dough hook.
2. Combine water, honey and butter. Heat to 120-130℉. Slowly add to flour mixture, about 1 minute.
3. Add eggs, 1 more minute.
4. Add remaining flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl. Knead an additional 7-10 minutes or until smooth and elastic.
5. Place in greased bowl, turning to grease top. Cover and let rise until doubled, about 1 hour.
6. Punch down. Divide into two loaves and place in bread 8.5″ bread pans. Cover and let rise until doubled again, about an hour.
7. Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with oats. Bake at 375℉ for 40 minutes.
8. Remove from pans and cool on wire racks.

Yields two loaves.

1. Combine dry ingredients. Combine wet ingredients. Mix together.
2. Bake at 350F for about an hour.

1. Preheat oven to 400°.
2. Combine dry ingredients.
3. Whisk together wet ingredients and then stir into dry ingredients just until blended.
4. For corn bread, pour into greased 8″x8″ pan. Bake 20-25 minutes or until golden brown.
5. For corn muffins, pour into muffin tins or molds. Bake 13-17 minutes or until golden brown.

1. Preheat oven to 400F.
2. Melt butter and place in medium bowl. Add cornbread mix, milk and egg, stirring just until evenly blended. Do not overstir. Stir in cheese, scallions, corn and hot pepper sauce. Spray a pie plate with vegetable oil spray and spread mixture evenly in the pie plate.
3. Bake 18-20 minutes or until golden brown. Cool 5-10 minutes before slicing.
4. Yields 8 servings.

1. Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9x5x3, or 3 loaf pans, 8.5 x 4.5 x 2. (Or muffin tins). Mix shortening and sugars. Add eggs, pumpkin and water. Blend in flour, cocoa, baking powder, baking soda, salt, cinnamon and cloves. Stir in apple, nuts and craisins.
2. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60 – 70 minutes.
3. Cool slightly. Remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Freezes well.

1. Preheat oven to 400F.
2. Whisk together milk, oil and egg. Combine dry ingredients in a separate bowl; stir in milk mixture until just barely combined (will be lumpy).
3. Drop into muffin tins. Bake until tops are golden (mini-muffins about 12 min; regular muffins about 18 min).
4. Makes 2 dozen mini-muffins or 12 regular size muffins.

1. Combine yolks, milk and oil.
2. Beat in dry ingredients until smooth.
3. Fold in egg whites.

Makes about 18 waffles.