Basic instructions for Your Bucket

Click on the PDF to see or download a copy of the back of the bucket labels:

You may also review basic bucket instructions for each bucket below:

Traditional White 

1) Shake the bucket, then open.
2) Mix in three cups of lukewarm water
until nothing dry remains.
3) Cover the bucket (with lid ajar) and
let the dough sit at room temperature
until dough doubles in size (2-3 hours).
4) Dough is ready to bake. To reduce stickiness, refrigerate at least
1/2 hour or wet hands before forming dough.
5) To bake, preheat oven to 450 F.
6) Grab a handful of dough, about the size of a lime, and carefully
form the ball or any shape you want.
7) Place the formed dough (a ‘glob’ works too) onto a temperature
appropriate parchment paper lined baking sheet while the oven heats
up keeping at least two inches apart. You may also substitute the
parchment paper for a silicon mat, non-stick aluminum foil, or on top
of corn meal.
8) When the oven is ready, place the pan in the center of the middle
rack. Bake for 20-25 minutes or until golden-brown (times may vary
depending on the oven and size of your dough).
9) Remove from oven when done.
10) Serve warm or let it cool and ENJOY!

Hearty Wheat

1) Shake the bucket, then open.
2) Mix in 3 ½ cups of lukewarm water
until nothing dry remains (or combine
3 cups of lukewarm water and ½ cup
of honey and then add the liquid to
enhance the sweet wheat flavors).
3) Cover the bucket (with lid ajar) and let the dough sit at room
temperature until dough doubles in size (2-3 hours).
4) Dough is ready to bake. To reduce stickiness, refrigerate at least
1/2 hour or wet hands before forming dough.
5) To bake, preheat oven to 450 F.
6) Grab a handful of dough, about the size of a lime, and carefully
form the ball or any shape you want.
7) Place the formed dough (a ‘glob’ works too) onto a temperature
appropriate parchment paper lined baking sheet while the oven heats
up keeping at least two inches apart. You may also substitute the
parchment paper for a silicon mat, non-stick aluminum foil, or on top
of corn meal.
8) When the oven is ready, place the pan in the center of the middle
rack. Bake for 20-25 minutes or until golden-brown (times may vary
depending on the oven and size of your dough).
9) Remove from oven when done.
10) Serve warm or let it cool and ENJOY!

Seven-Grains 

1) Shake the bucket, then open.
2) Mix in 3 ½ cups of lukewarm water
until nothing dry remains.
3) Cover the bucket (with lid ajar) and
let the dough sit at room temperature
until dough doubles in size (2-3 hours).
4) Dough is ready to bake. To reduce stickiness, refrigerate at least
1/2 hour or wet hands before forming dough.
5) To bake, preheat oven to 450 F.
6) Grab a handful of dough, about the size of a lime, and carefully
form the ball or any shape you want.
7) Place the formed dough (a ‘glob’ works too) onto a temperature
appropriate parchment paper lined baking sheet while the oven heats
up keeping at least two inches apart. You may also substitute the
parchment paper for a silicon mat, non-stick aluminum foil, or on top
of corn meal.
8) When the oven is ready, place the pan in the center of the middle
rack. Bake for 20-25 minutes or until golden-brown (times may vary
depending on the oven and size of your dough).
9) Remove from oven when done.
10) Serve warm or let it cool and ENJOY!