In a medium bowl, combine water, olive oil, agave, and maple extract.

In a large bowl, combine bread flour, whole wheat flour, rye flour, spelt flour, wheat germ, vital wheat gluten, soymilk powder (if using), salt, and yeast.

Stir wet ingredients into dry ingredients.

Transfer dough to a lightly floured surface.

Knead for 8-10 minutes until smooth and pliable.

Add flour as needed if dough is too wet.

Shape dough into a ball.

Lightly coat a large bowl with canola oil.

Turn dough to coat, cover, and let rise for 90 minutes, until doubled.

Lightly coat an 8×4 inch loaf pan with nonstick spray.

Punch down the dough.

Press dough into the prepared pan.

Loosely cover with plastic wrap.

Let rise for 60 minutes.

Preheat oven to 375°F (190°C).

Remove plastic wrap.

Bake for 30-35 minutes until hollow-sounding when tapped.

Let cool on a wire rack.

In a medium bowl, combine warm water, agave, and yeast.

Let stand for 10 minutes until foamy.

In a large bowl, combine flours, thyme, and salt.

Add mustard and olive oil to the yeast mixture.

Stir wet ingredients into the dry ingredients.

Transfer dough to a lightly floured surface.

Knead for 8-10 minutes until smooth and pliable.

Add flour as needed if dough is too wet.

Shape dough into a ball.

Lightly coat a large bowl with canola oil.

Turn dough to coat, cover, and let rise for 90 minutes.

Lightly coat an 8×4 inch loaf pan with nonstick spray.

Punch down the dough.

Press dough into the prepared pan.

Loosely cover with plastic wrap.

Let rise for 60 minutes.

Preheat oven to 375°F (190°C).

Remove plastic wrap.

Bake for 26-28 minutes until golden brown and hollow-sounding.

Let cool on a wire rack.

In a medium bowl, combine water, molasses, and yeast.

Let stand for 10 minutes, until foamy.

In a large bowl, combine bread flour, whole wheat flour, and salt.

Add potato puree and 1 tablespoon canola oil to yeast mixture.

Stir wet ingredients into dry ingredients.

Transfer to a lightly floured surface and knead for 6 minutes.

Incorporate seeds or walnuts and knead 2-4 minutes until smooth.

Add flour if dough is too wet.

Shape into a ball.

Lightly coat large bowl with ½ teaspoon oil.

Turn dough to coat, cover, and let rise for 90 minutes.

Line baking sheet with parchment paper or silicone mat.

Punch down dough and divide into 2 equal portions.

Shape each into 8-inch loaves.

Place on baking sheet.

Sprinkle loaves with bread flour.

Loosely cover with plastic wrap and let rise for 30 minutes.

Preheat oven to 400°F (200°C).

Remove plastic wrap.

Bake for 24 minutes, until golden brown and hollow-sounding.

Let cool on wire rack.

In a medium-size bowl, using an immersion blender or countertop blender, purée the olives, water, olive oil, agave nectar, lemon zest, lemon juice, garlic, and salt until combined (it doesn’t have to be perfectly smooth).

In a large-size bowl, combine the spelt flour, 1/2 cup (60 g) of whole wheat flour, Italian seasoning, and yeast.

Stir the wet ingredients into the dry ingredients.

Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding the remaining ½ cup (60 g) whole wheat flour if the dough is too wet, until the dough is smooth and pliable.

Shape into a ball.

Lightly coat a large-size bowl with canola oil and turn the dough to coat.

Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.

Line a rimless baking sheet with parchment paper or a silicone baking mat.

Punch down the dough.

Divide into 6 equal portions and shape each into a mini baguette about 8 inches (20 cm) long.

Place on the prepared baking sheet.

Cover with plastic wrap and let rise for 30 minutes.

Preheat the oven to 375°F (190°C, or gas mark 5).

Remove the plastic wrap and bake for 18 to 20 minutes, until golden brown and hollow when tapped on the bottom.

Let cool on a wire rack.

In a medium-size bowl, combine the Fu-ttage Cheese, water, olive oil, sugar, and salt.

In a large-size bowl, mix the yeast, onion, wheat gluten, whole wheat flour, and ½ cup (80 g) brown rice flour.

Stir the wet ingredients into the dry ingredients.

Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.

Add the remaining ½ cup (80 g) brown rice flour if the dough is too wet.

Shape into a ball.

Coat a large bowl with canola oil and turn the dough to coat.

Cover with plastic wrap and let rise for 60 to 90 minutes, until doubled in size.

Preheat the oven to 375°F (190°C, or gas mark 5).

Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.

Punch down the dough and divide it into 4 equal pieces.

Flatten each piece into a small rectangle and roll each tightly into a baguette shape.

Place the shaped dough in the prepared baking pan.

Cover with plastic wrap and let rise for 30 minutes.

Remove the plastic wrap and bake for 24 minutes, until the baguettes are golden brown and sound hollow when tapped on the bottom.

Let cool on a wire rack.

In a medium bowl, mix warm water, agave nectar, and garlic.

In a large bowl, combine yeast, salt, wheat gluten, nutritional yeast, and flour.

Stir wet ingredients into dry ingredients.

Transfer to a lightly floured surface and knead for 8–10 minutes until dough is smooth and pliable, adding flour if necessary.

Shape into a ball.

Lightly coat a large bowl with canola oil, place dough inside, and turn to coat.

Cover with plastic wrap and let rise until doubled (60–90 minutes).

Prepare a baking sheet with parchment paper or a silicone mat.

Punch down dough and shape into a 10-inch (25-cm) baguette.

Place on the baking sheet.

Preheat oven to 400°F (200°C).

Mix olive oil with dried basil and brush onto the baguette.

Sprinkle with a little flour.

Cover with plastic wrap and let rise for 30 minutes.

Remove plastic wrap and bake for 20 minutes, until golden brown and hollow-sounding when tapped.

Let cool on a wire rack before serving.