Basic Instructions:

Traditional White 

1) Shake the bucket, then open.
2) Mix in 3 cups of lukewarm water until nothing dry remains (1 1/2 cups for the Value Box). 
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!