Here's a large and versatile sourdough bread that is packed with rye and whole wheat flavor. Bake the dough in a long pullman-type pan or scale the recipe to fit a smaller baker. The slices are great for toast, dipping in hummus and olive oil and making all sorts of sandwiches, from grilled cheese to PB&J.
These easy cinnamon rolls are soft, fluffy, and swirled with a delicious cinnamon-cardamon filling. Perfect for beginners, they come together quickly with whatever flour you have on hand and the photo gallery shows how much to let the dough rise.
Pinyonate or pinonato is a pastry of crunchy honey-coated small biscuits and nuts from the historical Sephardic Jewish community of the Greek island Rhodes. It's quite tasty and unique, almost like a sweet and sticky pretzel. Enjoy pinyonate for a dessert or as a snack with tea or coffee.
Himbasha is a soft, slightly sweet Eritrean and Ethiopian flat bread with cut designs on its surface. Also written as Ambasha and H'mbasha, this bread can simply be enriched with oil and sugar, or it can feature inclusions like citrus zest, nigella or sesame seeds, spices, and raisins. Enjoy Himbasha with coffee or tea, plain or paired with cheese or marmalade.
Using a very small amount of yeast allows for a slow, lazy process that nonetheless results in delicious and beautiful bread. This low stress method deepens the fermentation flavors, softens the bran in whole grain flours, and develops gluten passively.
https://breadtopia.com/the-slow-lazy-method-with-instant-yeast/
This unique and delicious tart from 1914 has a pecan custard filling and a meringue topping. It's a little less sweet than the classic pecan pie, allowing more of the nut flavor to come through, and we've added our own twist: a flavorful crust made from the leading wheat in the U.S. from the same era: Heirloom Turkey Red.
https://breadtopia.com/pecan-tart-with-an-heirloom-wheat-crust/
Baking bread that looks like a pumpkin is fun and it can be a pretty centerpiece on your autumn table. In this bread technique post we explore and detail various tips to get the shape right and to achieve an orange color on the bread without achieving an orange color on your entire kitchen.
This seeded sourdough everyday bread is packed with flavor, texture, and nutrients from whole wheat flour, chia, and hemp seeds. The crumb is soft and chewy with a little crackle from the seeds and the crust is soft and nutty -- perfect for sandwiches or toast.
This cranberry orange yeast bread has delicious fruit and yeast aromas and a light sweetness. Enjoy it plain, with cream cheese, or slathered in butter for a more decadent experience.
These sourdough soba noodles are a partly fermented take on traditional Japanese buckwheat noodles. We've added fermentation flavors, enhanced digestibility, and if you have a countertop grain mill, fresh buckwheat flour to these delicious, nutrient rich noodles.
This sourdough rye country bread is bursting with earthy notes and baking spice aromas alongside flavors that develop from the almost 24-hour fermentation process. It's an ideal bread to pair with stews, dip in olive oil, or use for hearty sandwiches.
Apple and raspberry complement each other so nicely in this pie filling, balancing sweetness, texture, and acidity. While you can use any flour for the crust, white Kamut adds a unique butteriness and almost phyllo-like texture to the flaky crust.
No bandwidth for a complicated process? This easy dough mixes up fast and after rising once, it can be refrigerated and used all at once or in pieces throughout the next week. Make a loaf, rolls, or pitas with basic equipment found in most kitchens.
Enjoy crispy, chewy baguettes with the unique flavor and aroma of ancient einkorn wheat. We tested two ratios of strong bread flour and einkorn whole grain flour and both options yield easy to handle dough and an open crumb.
https://breadtopia.com/sourdough-baguettes-with-einkorn-wheat/
Rye, olives, and tarragon make an aromatic, tasty combination in this unique sourdough bread. Tarragon offers herbal licorice notes that peek through the robust olive and earthy-sweet sprouted rye flavors. Enjoy the bread plain or paired with butter, cheese, olive oil, tomatoes and more.
https://breadtopia.com/sprouted-rye-sourdough-with-olives-and-tarragon/
Culurgiones are a beautiful and delicious pasta from Sardinia that will awaken your taste buds with the combination of mint, cheese, and potato, as well as exercise your fine motor skills as you shape the dough into wheat spikelets or "sa spighitta."
https://breadtopia.com/culurgiones-sardinian-potato-stuffed-pasta/
This adaptation of The Violet Bakery's famous chocolate rye brownies uses less sugar and salt, and a little more egg and vanilla extract. The end result are dense and moist mini-brownies with the rich, complementary flavors of rye and dark chocolate.
This delicious whole grain sourdough bread contains a combination of buckwheat and hard white spring wheat. The buckwheat can be incorporated into the dough as a porridge partway through the first rise, or as flour in the initial dough mix. You choose whether you want to taste and see the different elements more distinctly (porridge) or in a more blended way (flour).
https://breadtopia.com/buckwheat-porridge-vs-buckwheat-flour-in-bread/
This recipe is a sourdough fermented take on aloo paratha, a classic potato-and-chili stuffed flatbread from India. Enjoy these breads dipped in yogurt and chutney, alongside soup or stew, wrapped around salad greens, and in many other ways.
https://breadtopia.com/sourdough-aloo-paratha-spicy-potato-stuffed-flatbread/
Combining the buttery sweetness of golden wheat with the aromatic nuttiness of a red winter wheat creates an incredibly tasty whole grain bread. We provide several different ancient and heritage grains to choose from.
https://breadtopia.com/ancient-and-heritage-wheat-sourdough-bread/
Baked blueberry French toast is a healthy, delicious make-ahead breakfast. It’s so convenient, plus you get to use extra bread from your freezer or bread that is flavorful but didn’t quite come out as you hoped. With juicy blueberries and hints of cinnamon, serve it warm with a hefty drizzle of maple syrup.