Here are two versions of a no knead whole wheat sourdough bread recipe. One uses less water, making a dough that is easy to shape and a bread that is great for toast or drip-prone sandwiches. The other uses more water, making a more challenging dough and yielding a flatter bread with a more moist, airy interior and thinner crust. You can follow either recipe or split the difference in water (452g) to find an excellent middle ground on the various bread characteristics.

The aroma and beautiful colors of this bread make it ideal for serving fresh from the oven with olive oil or other toppings. Green olives and toasted walnuts complement each other in a salty-nutty way, but you can play with different olives, nuts, and herbs too.

This Lebanese bread is absolutely delicious with its crispy sesame-seed coating and tender texture. Often enjoyed as an afternoon snack, the pocket can be stuffed with sweet or savory fillings, everything from from za’atar and cheese to nutella.

Here’s Breadtopia’s take on French pain de mie or “crumb bread” i.e. bread that doesn’t have a thick crust and is super soft inside and out. Our pain die mie is made with 50% fresh-milled whole grain flour and some of it is scalded. The dough is leavened with sourdough starter, but the resulting bread is not particularly sour even with an overnight refrigeration of the dough.

This 100% whole grain bread has a light maple sweetness along with tasty oat and wheat flavors and the rich complexity of natural sourdough leavening.

NY deli rye (“Jewish rye”) is aromatic, chewy, and delicious. The caraway seeds and rye flour make this bread a wonderful part of big-flavor sandwiches like the reuben and pastrami on rye, and it’s also delicious as toast with butter and even topped with marmalade.