Light a gas grill and turn to high.

Rub garlic salt and cornmeal on the dough. With a pastry brush, brush one side of the dough with oil.

Turn the grill to low. Put the oiled side of the dough down on the grill and close the lid. Wait one minute, maybe two, just until the dough starts to brown. Put oil on the other side of the dough while the bottom side cooks then flip it over. Shut the grill again, and cook two more minutes until just cooked on the other side. Return the crust to the baking sheet.

Preheat oven to 375 F.

Smother the top of the crust with BBQ sauce, cheese and chicken. Add pineapple last. Bake at 375 F for fifteen minutes or until the cheese melts. Remove pizza from the oven and let it sit for a minute or two. Sprinkle fresh cilantro on top of the pizza, slice and serve.

With the mixer on medium speed, knead the dough until it forms a smooth, uniform ball, about 4 minutes. Coat dough in a little bit of vegetable oil and place back into the mixing bowl. Cover with a clean, dry cloth. Allow to ferment for 1 hour.

Remove dough from bowl and gently fold over in half, and then half again. Place dough back into bowl and allow to ferment for an additional hour.

Remove dough from mixing bowl and place on a very lightly floured surface. Cut and weigh rolls into 3-ounce portions. Shape each piece of dough into a smooth, tight ball by making a “C” shape (or backward “C” if you are right-handed) by pressing gently on the sides of the ball while making a circular motion. You will feel the dough tighten as you roll it. After each roll is shaped, cover with a clean, damp cloth. Allow to ferment for 1 to 1 1/2 hours. Rolls will spring back to the touch halfway once they are fully proofed and ready to be baked.

While rolls are fermenting for a final time, place racks on the top and bottom 1/3 of oven and preheat to 450ºF. Place a cast iron skillet on the bottom rack.

For the glaze, mix together honey and warm water. Place rolls about 2 inches apart on a large pizza stone. Brush each roll with glaze. Using a sharp serrated knife, cut about 1/4″ deep into each roll in one swift motion. Sprinkle rolls with additional oats, if desired.

Place pizza stone in oven, and toss in about 4 ice cubes into the preheated cast iron skillet. Bake rolls for 15 minutes at 450ºF, and then lower heat to 400ºF for an additional 15-20 minutes. Open oven door halfway through baking for about 10 seconds in order to allow excess steam to escape. Rolls should be medium brown, and should make a hollow sound when thumped on the bottom. Move rolls to a cooling rack to allow to cool to room temperature.

Store in an airtight container at room temperature for up to 3 days.

Recipe slightly adapted from Jeffrey Hamelman’s Oatmeal Bread Recipe in Bread: A Baker’s Book of Techniques and Recipes.

To roll out the tortillas, place one ball between two sheets of parchment paper and use a rolling pin to roll out the tortillas until nice and thin.

Heat a large non-stick frying pan or flat grill pan over medium heat. Place a rolled out tortilla on the pan and cook for 3-4 minutes on each side. Remove cooked tortilla from the pan and set on a plate while you repeat cooking the rest.

Use tortillas immediately or store in the refrigerator in an airtight container with sheets of parchment between each tortilla.

Day two: In a food processor or coffee grinder, grind up dry grain until it resembles flour. Note: This recipe calls for 1 cup spent grain flour, however if you can not get spent grain, 1 cup of a blend of barley and whole wheat flour can be substituted.

In a saucepan heat milk with butter until scalded, just before the boiling point when small bubbles form at the edge. Remove from heat and set aside to cool.

In a large bowl add flours, salt, and yeast. Set aside.

Once milk is cooled to warm, not cold, add honey or sugar (I use honey), egg and herbs. Mix to combine. Then mix the egg mixture into the flour mixture and knead until smooth and elastic. (For the kneading part I often use the bread maker on dough setting.)

Cut dough into 12 parts and roll each into a ball. Place rolls on a cookie sheet and allow to rise for 1 hour.

Heat oven to 350 F. Once rolls have finished rising, put pan into the oven and bake for 20 minutes or until golden brown.

Form dough into 3 loaves by separating into 3 equal parts, place them on a large cookie sheet and let dough rise until doubled in size.

Preheat oven to 500 F.

Once doubled in size, make 1 inch cuts in the top of each loaf with a sharp knife. Sprinkle the top of the loaf with a bit of water.

Place in hot oven and immediately turn temperature down to 325 F. Every 5 minutes, sprinkle the top of the loaves with a bit of water for first 35 minutes of baking. (I use a squirt bottle with fresh water.) Then finish baking the bread. Bake time varies from 45 minutes to 1 hour, or until golden brown.

If using a stand mixer, add the remaining 1 1/4 cups of the flours, 3/4 cup water, salt, and oil to the mixing bowl and set on low speed. Mix for 8 to 10 minutes until a smooth, elastic dough forms.

If mixing by hand, add the remaining ingredients, stir until just combined, and turn the dough out onto a floured surface. Knead for 10 minutes or until dough is smooth and elastic, adding additional bread flour if needed to prevent sticking.

Form the dough into a ball and place it in a clean, well oiled large bowl, covered with plastic wrap and allow it to rise for 1 hour.

Turn dough onto a well floured surface and knead to release air. Divide dough into 8 equal portions, shaping them into balls. Roll each ball out into an even 6 to 7 inch round. Cover pita rounds with clean, lint-free towels and let them rise for an additional 30 minutes before baking.

While pitas are rising, prepare the oven. Remove all but 1 oven rack, and set the one remaining rack on the lowest rack setting. Preheat the oven to 500°F.

When the oven is ready and the pitas have risen, transfer 2 to 4 directly onto the oven rack. Bake 2 minutes, flip and bake an additional 1-2 minutes until just lightly browned. Transfer baked pitas onto a cooling rack and allow to cool for 5 minutes before stacking on clean kitchen towels. Be careful, as the puffed pitas will release hot steam as they flatten. Continue to bake remaining pitas as directed.

(Recipe adapted from Gourmet, May 2003.)

While the yeast is activating, in the mixing bowl of a stand mixer add the remaining 1 1/2 cups water, sugar, salt, whole wheat flour and 1/2 cup white flour. Add the activated yeast/water mixture. With the paddle attachment in place, turn mixer to low to blend all of the ingredients.

Increase the speed of the mixer to medium and mix the ingredients for about 15 minutes. Turn mixer off and allow sponge ingredients to rest for another 10 minutes.

The sponge will begin to rise. Turn mixer back on for a few seconds, just long enough to deflate the sponge. Turn mixer off again and allow the sponge to rise for another 15 minutes.

Change the mixing attachment to the dough hook. Add 1 cup of white flour to the sponge and mix on a low speed to allow the flour to be incorporated.

Add another 1 cup white flour a little at a time and allow the mixer to incorporate it into the other ingredients.

In 1/2 cup increments, with the mixer running, add enough of the remaining flour to form a medium soft dough. Allow the mixer to knead the dough until smooth and elastic. If your mixer cannot handle the dough, then turn the dough out onto a floured counter top and knead until smooth and elastic. Be careful not to incorporate too much flour. You do not want the dough to be stiff.

Gather dough into a ball. Place in an oiled or greased bowl; turn over once so that lightly oiled surface of dough is facing up. Cover with a damp cloth or plastic wrap and place in a warm place to rise until almost double in bulk. I like to put the bowl of dough in a barely warmed oven with the oven light turned on for additional warmth. To warm the oven, I turn it on its lowest setting and let it heat up for a couple of minutes, then turn it off before placing the dough inside the oven to rise.

Punch dough down and turn out onto a lightly floured surface. Knead the dough a few times to release the large gas bubbles formed by the yeast. Divide the dough in half, form each half into a ball, cover with the damp cloth, and allow to rest for about 5 minutes.

While dough is resting, prep the baking sheet. Spray the baking sheet with cooking spray or use a very light coating of oil. Sprinkle baking sheet with cornmeal. Set aside.

Working with one dough ball at a time, with your hands (or a rolling pin if you need it) push the dough ball into a rectangle about 10 inches long and 8 inches wide. This does not have to be exact. The rectangle can be a bit larger or a bit smaller; exact size isn’t critical to the outcome.

Starting at one end, roll the dough up into a loaf. Pinch the seam closed. To help form nice ends on the rolled up dough, fold a few inches of each end towards the seam and pinch closed.

Turn the loaf over with the seam side down. With both hands, gently give the loaf a more elongated and uniform shape as needed by squeezing and pulling gently. The loaf should be about 10-inches long. Repeat with remaining ball of dough.

Place the shaped loaves onto the the prepared baking pan. Leave space on all sides of the loaves for rising. Cover with damp towel and allow to rise for about 45 minutes or until nearly double in bulk.

Preheat oven to 375ºF. While the oven is heating, mix together the egg white and 2 teaspoons water. Set aside.

With a sharp knife, preferably a bread knife, make 4 or 5 slashes 1/4- to 1/2-inch deep diagonally across each loaf. Use a light hand with the cutting so that the loaves will not collapse. Brush each loaf with the egg white/water mixture.

Place baking pan in the oven, then using the spray bottle of water quickly, but thoroughly spray the bottom and sides of the hot oven with water. This will make steam which will help to crisp the crust. Close the oven door and bake the bread for 20 minutes.

Open the oven door and spray the bottom and sides of the hot oven with water once again. Work quickly so that not too much heat will be lost. Bake for another 15 minutes or until the bread has a medium golden brown color and sounds hollow when tapped.

Remove from oven and place the loaves on a cooling rack to cool. Store any leftover bread in foil.

Note: If you live in a humid climate, this recipe may take 7+ cups of flour (the total amount of whole wheat flour and white all-purpose flour combined). I live in a dry climate, so my amounts of flour are less than they would be in a humid climate.

In a separate large bowl, sift or whisk together remaining bread flour, whole wheat flour, rye flour and cocoa powder.

Add flour mixture into the yeast mixture and mix. Then add oil, sugar and salt and mix. Gradually stir in black coffee until a dough forms.

Knead dough on a lightly floured surface by hand for 10 minutes until dough is firm, yet smooth and elastic. Or you can knead dough using a stand mixer with dough hook for 5 minutes until dough is firm, yet smooth and elastic. You may need to add a little more water or flour as you knead to achieve the proper consistency.

Shape dough into a ball and place in a large, lightly greased bowl. Cover bowl with plastic wrap. Transfer to a warm place and let dough rise until doubled, about 1-2 hours.

Punch down dough. Shape into a sandwich bread shaped loaf and place in a lightly greased 9-by-5-inch loaf pan. Cover with a tea towel and let it rise until doubled, about 1-2 hours.

Preheat oven to 375 F at the end of the rise time. When dough is risen, place it in the oven and bake until deep golden brown and baked through, about 35-40 minutes (to test for done-ness, remove bread from loaf pan and gently thwack the bottom; it will make a hollow sound when it’s done).

Remove bread from oven and let it cool for 10 minutes in the loaf pan. Remove from pan and let it cool completely on a cooling rack before slicing.

Recipe adapted from Roxana’s Home Baking.

In a glass measuring cup, combine warm water, molasses, and oil. Mix into the rye flour mixture. Add enough all-purpose flour to make a smooth dough that is no longer sticky.

Knead dough for 4-5 minutes. Place dough in greased bowl and cover. Allow to rise in warm place until double, about 1 hour.

Punch down dough and divide in half. Roll each into a torpedo-shaped loaf. Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ. Sprinkle 1 teaspoon wheat germ on top of each loaf. Let rise in warm place until double, about 30 minutes.

Bake in preheated 375ºF oven for 30-35 minutes until crust makes a hollow sound when tapped. Brush hot loaves with melted butter.

Makes 2 loaves.