Cottage loaves have a fun shape and are crusty on the outside and soft inside. Inspired by Paul Hollywood's recipe on the "Great British Baking Show," this sourdough version has a slow fermentation and a lot of flavor. It also likely harkens back to how the bread would have been made before the advent of commercial yeast.
These lemon crinkle cookies with spelt flour and sourdough starter are a delicious fiber-filled treat to brighten your day. If you have lemons to spare, try the preserved lemon recipe in the notes.
Try this sprouted wheat sourdough bread recipe for a soft, stale-resistant sandwich loaf. The tangzhong method adds just a few minutes to the process and the delicious results are well worth that investment of extra time.
https://breadtopia.com/soft-sprouted-wheat-sourdough-sandwich-bread/
Kanelbullar are Swedish cinnamon buns made with a cardamom-spiced dough and twisted into knots rather than rolls. The cardamom and cinnamon combination is absolutely delicious and they tend to be a bit less sweet than American cinnamon buns even before icing is factored in. We experimented with making these buns using sourdough versus instant yeast, as well as 100% whole grain flours versus 25% whole grain flour and 75% all purpose flour. The results were delicious across the board but indeed quite different.
Grissini are delicious Italian breadsticks, and this recipe makes them extra flavorful and crispy with a mix of durum whole grain flour and extra-fine tipo 00 flour. Coated with sesame seeds, nigella seeds, and rosemary, they're perfect for snack or as a beautiful accent to a dinner table spread.
This couronne bread has rustic appeal and complex delicious flavors from buckwheat and turkey red flours as well as sourdough fermentation. Enjoy it sliced vertically for dipping or topping with jam or cheese, or slice it horizontally to make sandwiches. The shape gives you a lot of wonderful crispy crust.
Kernza perennial grain gives this sourdough ciabatta a delicious herbal and nutty flavor. This crusty bread is fantastic for sandwiches and perfect for sopping up olive oil, being inundated with tomatoes, and generally holding a diverse array of drippy sandwich contents.
Try these tasty cookies with buttery-sweet khorasan flour and a striking raspberry and pistachio filling. It is so fun to slice the tube of dough and reveal the pretty swirls, and satisfying to watch the cookies fly off a platter because they're that delicious.
https://breadtopia.com/raspberry-pistachio-pinwheel-cookies/
Turkey-shaped sourdough bread is a playful addition to your Thanksgiving table. Check out our shaping video for instructions on how to form this bread and try our recipe, which uses heirloom turkey red wheat.
Butter tarts are an iconic Canadian dessert that's perfect for Thanksgiving or any other holiday or special dinner. With a tender flakey crust and a gooey buttery filling, the prep work is surprisingly easy and they bake up in just 18 minutes.
Norwegian Crisp Bread aka "Knekkebrød" is a thoroughly enjoyable flatbread. The crisps are packed with nutrients and fiber, delicious by themselves or topped with anything from smoked fish to berry jam, and as for staling / shelf life, they will stay fresh a lot longer than you will resist eating them.
This vibrant purple sweet potato sourdough bread has a nutty sweet flavor with hints of vanilla and a soft moist crumb. The crumb of this sourdough bread is quite moist and it needs a little longer to bake than similar weight dough without mashed purple sweet potato, but the moisture also makes it very slow to stale. Try this delicious eye-catching bread toasted or sliced fresh, for sandwiches or for dipping.
Purple sweet potato or ube filled milk buns make a delicious and beautiful breakfast, snack, or dessert. The filling is sweet, nutty, and fragrant with hints of vanilla and cinnamon; and the yeast-leavened dough is simple, quick, and delicious.
Here is a recipe for whole grain bread leavened with the Belgian style sourdough starter called desem. Created with stone-milled whole grain flour at cool temperatures, desem is a dry starter with deep fruity notes.
Breadtopia invited Jennifer Lapidus, founder of Carolina Ground flour mill and author of the award-winning book Southern Ground, to share her method for creating desem, a Flemish sourdough starter with a delicious fruity aroma and a distinctive approach for nurturing compared with typical sourdough starter. Give desem a try! Its low-key cold feeding schedule is great for beginners and experts alike — perfect as your only starter or for a second option in your refrigerator.
https://breadtopia.com/how-to-make-desem-belgian-style-sourdough-starter/
Challah is a popular Jewish bread typically enjoyed on the Sabbath and holidays. The dough is enriched with eggs, oil, and sugar and it’s often braided. There are many different and beautiful ways to braid dough and one of the easiest shapes is the round four-strand braid, often served at Rosh Hashanah, the Jewish new year, to signify the cyclical nature of the year and seasons.
When baking bread that calls for enriched dough (additions like eggs, milk, sugar), sourdough leavening (as opposed to commercial / instant yeast) can often result in a lack of desired crust browning (AKA “the Maillard reaction”) leaving you with a pale bread that looks bland and underbaked. In this post we go over reasons for this and provide a solution in the form of a sweet, stiff levain that gives results much closer to yeast alone.
https://breadtopia.com/sourdough-starter-and-maillard-reaction-in-enriched-doughs/
Here is a pumpernickel raisin bread with bold flavors that balance out in the final product. Cocoa, coffee, molasses, rye, corn, wheat, and raisins meld together during a slow sourdough fermentation, and the result is chewy and intoxicating. This is not quite a dessert bread, but certainly with a layer of melted butter or made into French toast, it'll be a decadent treat.
This spelt thin-crust pan pizza is baked in stages, allowing for a crispy, nutty crust that supports a thick layer of delicious toppings. You can make the recipe as is -- it is really a delightful combination of flavors and textures -- or change up the elements to fit your cravings, whether for a thicker crust, or different flour or toppings.
Kernza has a nutty, herbal flavor that is delicious by itself or paired with other flours. For bread baking, it performs similar to einkorn and rye, making beautiful airy loaves when paired with stronger flours, and delicious closed crumb breads when used alone. Kernza has more fiber and protein than conventional wheat, and more fiber and about the same protein as ancient einkorn wheat.