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PLEASE NOTE: Using fresh ground whole wheat flour will vary in texture, gluten content (makes the dough stick together) and moisture content so sometimes the baker has to make adjustments in the liquid amounts and baking times.

Most low gluten, ancient whole wheat flour recipes can be used with our flour. I have found lots of wonderful recipes online too.

You can substitute BANATKA flour for use in cookies,  pancakes, waffles, cornbread, flatbread, banana bread, muffins, biscuits, sourdough breads,  artisan breads and more.

BANATKA WHOLE WHEAT FLOUR is nutty and delicious and not like any wheat flour we have tasted. It is best to use added gluten or Bread Flour if you want a fluffier loaf of bread. If you prefer low gluten, then use just the Banatka flour for a more textured loaf.

BANATKA BREAD (This recipe is for a bread machine and you may need to adjust to your machine.)

3 cups Banatka Flour

1 cup Bread Flour 

1 1/2 tsp. Salt

2 Tbl. Sugar (or 2 Tbl. Honey)

1 1/2 cup Water (slightly less if using Honey)

1 (beaten) Egg

2 Tbl. Butter

1 1/2 tsp. Fast Rising Yeast

Place lukewarm water, butter, salt, sugar and beaten egg  in the bread machine first. 

Add dry ingredients next. Make a small indent in the flour and place the yeast in the middle.

Set bread machine to Basic or Whole Wheat Bread Mode/Light or Medium Crust (or whatever you like)

This makes a 2 pound loaf of delicious bread!

Remember you may need to adjust the liquids or change ingredients to customize to your needs.

Note: Fresh homemade bread doesn't have preservatives so if it doesn't get eaten the first day,

place in airtight container and in fridge or freeze. Very good for toast! 


2 cups Banatka Flour

1/2 tsp. soda

1/4 tsp. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

Mix dry ingredients in medium mixing bowl.

2 eggs

1 cup plus unsweet applesauce

2/3 cup honey (or 1/2 cup sugar)

1/3 cup coconut oil (softened)

1 1/2 tsp. vanilla

Mix wet ingredients in smaller mixing bowl then add to dry ingredients and lightly fold

together until all the dry is wet.

Fill greased muffin cups 2/3 full.

Bake 350*  F  15-18 minutes

Makes 12 regular extras in container in fridge.

Variations: add chopped nuts to batter; add a mix of brown sugar & cinnamon & chopped nuts

on tops before baking.


Sometimes we have left over bread and too good to throw out...this is absolutely delicious made

with Banatka bread.

Approx. 12 cups bread cubes (cut 1/2 " cubes)

1/3 cup olive oil

1 Tbl. onion powder

1 tsp. garlic powder

1 tsp. salt

3/4 tsp. ground sage (optional)

3 Tbl. parsley fakes

Preheat oven to 300* F

Place bread cubes in very large bowl; drizzle with oil; stir well.

Mix all the seasonings together in a smaller bowl and then

sprinkle over cubes and toss well.

Spread out in single layer on 2 -  13"X9"  baking pans.

lightly toast bread cubes in oven for approximately 45 minutes;

stirring occasionally.

Cool and put into an airtight container. Store in a cool, dry place.

Use within 3 - 4 months

You can add whatever herbs you want.

Use with salads and casseroles.

Dark Chocolate Chip Cookies with 100% Banatka. Because this flour is so naturally mild and nutty it makes the cookies better than you can imagine! I also make Peanut Butter yummy!
Special Deserts made with Banatka!
100% Banatka Biscuits ready for the oven.
100% Banatka Zucchini Bread...makes great Banana Bread too.
Blue Berry Pie with 100% Banatka crust.
100% Jerusalem Durum Pasta...very good! I am working on a recipe using part white flour to make it more versitile.
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