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At WSU Breadlab we bake with unsifted flour. 100% whole grain 100% of the time. And, often, we just take any old recipe that calls for AP flour and do a 1:1 swap with whole grain flour. And it works.


But there are recipes we make a lot at our lab. Some were developed by baker friends, some were developed by us. All of them have been baked over and over at our lab and in our home kitchens. Click on any of the recipes below, or on the Unsifted™ Recipes and Words for a downloadable and printable PDF that highlights recipes and our unsifted philosophy.



Crepes rolled up on a plate
crackers on a cooling rack
Sourdough Crackers

plate of chocolate chip cookies
Chocolate Chip Cookies

child's hand reaching for a scone on a tiered tray

Buckwheat Cookies
Thin pancakes rolled up on a plate
Swedish Pancakes

Sourdough Starter

Pizza Dough


Bread Lab! book cover
BReAD LAB! Sourdough Loaf

two rustic loaves of bread
Rustic Sourdough Loaf

round rye sourdough loaves on a cooling rack
Hamelman's Rye Miche

flat pancake
Buckwheat Pancakes

plate of biscuits

lattice-crust pie
Pie Crust