This is my favorite rye bread recipe of all time... so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another...
Author: Eric Rusch
Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and...
Author: Melissa Johnson
Moist, delicious whole wheat banana bread. Yes, really! Best healthy banana bread recipe on the internet with a Breadtopia video tutorial to boot.
Author: Eric Rusch
Our original contribution to the no-knead bread revolution: substitute live sourdough starter for instant yeast to create the ultimate no knead artisan bread loaf.
Author: Eric Rusch
A traditional whole grain sourdough bread recipe that yields certainly the best (mostly) whole grain bread I've baked and on par with some of the best whole grain bread I've had anywhere.
Author: Eric Rusch
This spelt bread recipe is as delicious and easy to make as it is nutritious. So when the inspiration strikes to get virtuous with your eating habits without sacrificing sensory pleasure, give this one...
Author: Eric Rusch
Sourdough ciabatta is perfect for bruschetta, juicy BBQ sandwiches, garlic bread, and soft cheeses. This recipe is surprisingly fast because of the large amount of active starter in the dough, and easy...
Author: Melissa Johnson
This loaf of 100% whole grain, sourdough leavened bread is the perfect "daily driver" for me; it's exactly what I want to experience when I make some toast or a hearty sandwich. Sliced and buttered (un-toasted),...
Author: homebreadbaker
Homemade sourdough pizza is an eye-opening experience, with so much flavor in the dough and a crispy chewy texture to the crust. Add to that cooking the pizza in a wood-fired oven and you'll be dazzled...
Author: Melissa Johnson
This ciabatta recipe uses home-milled sprouted red wheat to make it more nutritious and complex in flavor without compromising the wild open crumb that is characteristic of the style.
Author: Melissa Johnson
Kubaneh is an amazing Jewish Yemeni pull-apart bread consisting of multilayered rolls laminated with butter and nigella seeds. Both the yeast and sourdough versions are delicious and can be enjoyed at...
Author: Melissa Johnson
This sourdough bread is inspired by a Moroccan Baked Apple dessert. It fills your kitchen with the fragrances of apples, raisins, almonds and oranges, and makes an excellent breakfast toast or accompaniment...
Author: Melissa Johnson
Bread pudding is such a treat. Every time I see it on a dessert menu, I order it, and I wonder why I do not make it more often myself. Finally, I decided it was time to develop a recipe for bread pudding...
Author: Melissa Johnson
This is a stovetop and sourdough-leavened variation on Indian naan flatbread. This dough is easy to mix up, has a non-traditional cooking strategy of using a hot cast-iron pan. The flatbread is delicious...
Author: Melissa Johnson
This recipe is a classic artisan-style sourdough bread with 30% whole wheat flour. We add the kalamata olives and chopped rosemary during the initial mixing for a scrumptious flavor that is spread throughout...
Author: Melissa Johnson
Fresh-milled whole grain rye and oat flours take center stage in this delicious, naturally leavened pan loaf. With a smooth texture and earthy-fruity flavors, this bread is fantastic for simple toast or...
Author: Melissa Johnson
These blueberry-and-raspberry muffins are mini cakes of flavor explosion and fantastic texture. The different components -- high extraction flour, sourdough discard, lemon zest, sweet blueberries, and...
Author: Melissa Johnson
Durum wheat, garlic, herbs and provolone cheese make this sourdough bread a delicious accompaniment to a Mediterranean dinner, or the perfect bread to have with tomatoes and cured meats like sopressata,...
Author: Melissa Johnson
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture that appeal to whole grain lovers,...
Author: Melissa Johnson
Bolted sprouted sourdough bread, baked in an oblong cloche, may be the perfect loaf to bring to a dinner party or just to enjoy at home. It's easy to slice and makes a manageable serving size. The wheat...
Author: Melissa Johnson
Flaxseed meal adds an aromatic and delicious nuttiness to this bread, while also transforming the texture into something a little moist and spongy that begs for olive oil and tomatoes, or butter and jam....
Author: Melissa Johnson
This whole grain sourdough pizza is nothing less than amazing. The hard red winter wheat flour yields a fiber-full nutritious pizza with a lovely, airy texture and a richer, fuller, less generic flavor...
Author: Melissa Johnson
Rugbrød is a delicious, nutritious and long-lasting bread that is very popular in Denmark. This bread typically has rye flour, rye berries, and sourdough leavening, as well as many seeds, beer, fermented...
Author: Melissa Johnson
The Breadtopia no-knead bread recipe. Create an artisan loaf of bread at home from four ingredients with about ten minutes work.
Author: Eric Rusch
The long, slow fermentation of 100% whole grain flour results in a flavorful, nutritious, wholesome loaf of bread to feed your family's bodies and souls.
Author: homebreadbaker
Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread. The olive oil goodness and variety of topping options make it infinitely interesting. This...
Author: Melissa Johnson
Great pizza at home with sourdough crust baked in a standard backyard barbecue grill!
Author: Eric Rusch
Author: Eric Rusch
Classic Turkish poğaças, made with olive oil and yogurt, are like healthy cheese-and-herb scones. My variation uses natural sourdough leavening for an even healthier, more flavorful result. I love how...
Author: dishesfromafar
Bialys are delicious, chewy bread circles with a depression in the center that's traditionally filled with onion and poppyseeds. These bialys have a hearty whole grain component and a large sourdough pre-ferment....
Author: Melissa Johnson
A sourdough bread to remind you of Thanksgiving stuffing. Perfect for sandwiches, toasted and buttered as a side dish, or all on its own.
Author: Melissa Johnson
Sourdough Stromboli is an entire meal in a gorgeously woven bread. Choose from a variety of vegetarian or meat-focused fillings, and bake up two strombolis in just 18 minutes. The sourdough can ferment...
Author: Melissa Johnson
This fermented buckwheat bread is astonishing in its simplicity and its tasty, complex flavors. It makes for a great pre-workout breakfast or snack as it's packed with nutrients yet it feels light on the...
Author: Melissa Johnson
Author: Eric Rusch
This recipe is best started in the afternoon or evening where a couple hours of prep work is needed (including an hour when the dough rests). The bagels are then refrigerated overnight and baked in the...
Author: Eric Rusch
Biscotti are one of my favorite cookies, and this Gluten-Free version has a wonderful flavor and ideal texture. They're incredibly easy to make and the abundant nuts, dried fruit and aromatics make these...
Author: Melissa Johnson
Pompe à l'huile is a traditional Christmas dessert from Provence, France. It's an olive oil bread that's subtly sweet, very soft, and tantalizingly aromatic with orange and anise. The bread is made in...
Author: Melissa Johnson
Zucchini is a flavorful and nutritious addition to sourdough bread, adding antioxidants, a light vegetable note to the aroma and taste, and greenish-black speckles to the crumb. It is great as a sandwich...
Author: Melissa Johnson
These whole grain baguettes defy refined-flour baguette tradition and challenge all expectations of how a fiber-full wheat flour should behave. They're full of air pockets and tender chewiness, with a...
Author: Melissa Johnson
It's no accident that baguettes may be the most popular bread in the Western world. So when you need a break from your virtuous whole grain regimen, try this recipe and love the results.
Author: Eric Rusch
These whole grain ginger snaps have delicious rich flavors from fresh-milled red fife and rye flours. The increased fiber from the whole grain flours makes them more nutritious, while the textures of both...
Author: Melissa Johnson
Challah is best enjoyed warm from the oven. This recipe makes an intentionally small 1 lb loaf. Perfect for most meals. When a larger loaf is needed, simply double the ingredients and add a few minutes...
Author: Eric Rusch
In this sourdough bread, the deep flavor of whole grain rye has equal footing with the intensely tart Montmorency cherries and melty chocolate chunks. Just shy of a dessert, this bread is perfect for breakfast...
Author: Melissa Johnson
This recipe makes a flavorful and beautiful gluten free sourdough bread. If you're accustomed to making naturally leavened wheat breads, some aspects of this process will feel familiar but don't expect...
Author: Sierra Patterson
Amaranth porridge sourdough bread tastes amazing and has a cool waxiness, that makes it ideal to pair with olive oil and tomatoes. Or simply slather with butter to complement the slight leafy-greens flavor...
Author: Melissa Johnson
This artisan style gluten free bread has a fantastic texture and delicious flavor. It also mixes up quickly and can be baked into various shapes and styles.
Author: Eric Rusch
This toasted millet porridge sourdough bread is hearty, nutty, and custardy. Here are two variations on the Tartine No3 classic, one using fresh-milled wheat and the other using fermented fruit water.
Author: Melissa Johnson
One of my frequent food-brain thought patterns goes like this: "Wow, I love this blend of flavors. Hmm. I wonder if it can it be made into a bread." This recipe is bold on the spices and coconut, and subtle...
Author: Melissa Johnson
These sourdough calzones are vegetable-packed pockets of flavor for dipping into tangy marinara sauce. The cheese, egg, and small amount of meat make the calzones extra filling and delicious, but these...
Author: Melissa Johnson