These sourdough leavened olive baguettes are kind of spectacular. They have a touch of rye flour and so much crispy golden crust to enjoy with the bursts of olive flavor. The airy crumb can hold plenty of olive oil, and the baguettes also pair well with soft cheeses like ricotta and burrata, or shavings of hard cheese like pecorino romano and grana padano.

This braided bread is both beautiful and scrumptious. The texture is squishy-tender from the milk and all purpose flour; and the flavor is balanced and interesting with some whole wheat flour, plus the toasted pecans, dried cranberries, and hint of honey. It makes an impressive gift bread, but you’ll want to make yourself one too.

Here’s a recipe for when you’re feeling playful or want a visually striking slice of bread. It involves mixing two doughs, one of which is hydrated with butterfly pea flower tea to create a bright, blue-violet crumb. Folding together the white and violet doughs is fun, and cutting into the final loaf to see how they ended up swirling together even more so.

Enjoy this basic sourdough sandwich bread made with all purpose flour. The bread has a soft, tender texture and is buttery, with a hint of sweetness and a subtle complexity that you will never find in bread from a grocery store. It works great for toast, and of course, sandwiches.

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.

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.

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.

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.

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.

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.

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.

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.

With our commitment to supporting regenerative agriculture, offering Kernza® perennial grain in our shop makes perfect sense. This grain derived from intermediate wheatgrass was developed by the Land Institute and we source it from A-Frame Farm where it’s grown organically. We’re hopeful that Kernza and other perennial grain crops will help global food security in the long run.

Pan Gallego con Moña is a style of bread from Galician, Spain. It’s is made with a strong, high hydration dough, and bow or “moña” is twisted on the top of the dough just before it’s baked. Not only is it a fun dough to shape, the crunchy brown crust and creamy pocketed crumb make it a spectacular bread to enjoy all by itself or dipped in olive oil and herbs.

Chia pudding sourdough bread is tasty and quite unique in its chewy and crackly texture. It works best as toast, remaining spongy and pliable, because the chia seeds hold so much water. In fact, the dough is 104% hydration including the water from the chia pudding and sourdough starter.

Pull apart this twisted spinach bread and dip it in tangy marinara sauce as a striking and delicious appetizer for a dozen or a main course for four. The presentation is lovely and the bread is full of flavor and texture: chewy bread, cheesy spinach, and tangy sauce.

Spelt and rye grains are each very flavorful and they perform quite differently in bread baking compared with conventional (modern) wheat. The scalding process and the combination of spelt and rye flours make a soft, aromatic bread that is so delicious, resists staling, and is a perfect vehicle for drippy toppings.

Einkorn is such a flavorful wheat, with a sweet nuttiness that resists souring and has no hints of bitterness. Here’s a recipe for making a hearth bread with nutrient packed einkorn whole grain flour.