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.

Try this soft nutty whole grain sourdough bread made with white sonora wheat, a heritage soft white wheat grown in the American desert southwest. The flour is known for its use in tortillas and as a grain to cook whole, but it makes a lovely bread as well, especially with a couple of easy additions.

Chia seed crusted einkorn sourdough bread is a sensory treat with a delicious light einkorn flavor and a surprisingly crispy crust. You can try the decorative stenciling or simply coat the entire crust with delectable seeds.

Here’s a fluffy bread with a subtle acorn squash flavor. A slice toasted with butter and a sprinkle of cinnamon reads like dessert, but it also works for avocado toast and savory sandwiches. This bread is perfect for French toast too, though there’s no rush to use it up because the tangzhong method slows the staling process.

Here’s a low-key recipe for a mostly whole grain sourdough bread that’s a perfect daily bread for the whole family. The flour choices make for a soft crumb, a mellow and delicious flavor, and a lot of whole grain fiber and nutrients.

Scottish bannocks with oat flour and sprouted wheat flour plus sourdough discard are amazingly scrumptious while also being a healthy whole grain quick bread. The oat and sprouted flours have a light natural sweetness that is perfect for both sweet and savory applications. In about 30 minutes, you’ll have a delicious nutrient- and fiber-rich breakfast or sandwich bread.

Chewy figs, tart dried cranberries, toasted walnuts, and a multitude of wheats combine to make this chewy and flavorful bread. The baking spice aromas of rouge de bordeaux, buttery flavor of khorasan wheat, and grassy rye work in harmony, and the dried fruits vary from sweet to tart. Enjoy this symphony of flavor for breakfast or snack, and feel free to freeze slices to savor for weeks.

Freshly milled bolles hard red spring wheat flour makes a whole grain bread that is aromatic, super flavorful, and high in protein as well as fiber and other nutrients. The crumb is tender and relatively open, and the slices are quite pliable for sandwiches and more.

Piadina or piada is an ancient Italian flatbread made with just a few ingredients: flour, water or milk, olive oil or lard, salt, and sometimes baking soda. This recipe adds sourdough starter to the mix to add the flavors of fermented flour and water, and the option to ferment the entire dough. Piadinas are so delicious and versatile; you can try this recipe with different flour varieties and serve the piadinas with savory or sweet fillings.

Durum wheat and sesame seeds are a heavenly combination and these rolls based on Breadtopia’s Sicilian no knead sourdough bread recipe are pure golden deliciousness. They can be buttered to accompany a meal or be used for sandwiches or even as a lean, mostly whole grain hamburger bun.

This black rye bread has a delicious sweet-and-sour flavor with citrus and licorice notes. It’s soft, chewy, and wonderfully dense — perfect to eat solo, with butter or cheese, alongside soups or as part of a delicious sandwich. The recipe is Breadtopia’s take on The Rye Baker’s Lithuanian black rye bread or “juoda ruginė duona,” using toasted sprouted rye flour instead of red rye malt.

Emmer wheat (aka farro) is so tasty and also high in protein. Paired with bread flour and plenty of water, the dough is manageable and yields a lovely crumb. You can try a textured crust by rolling the shaped dough in flaked emmer or leave the crust smooth.

Oat porridge brings a custardy tenderness to the texture of this 100% whole wheat sourdough bread. The slightly sweet oats are in harmony with the red wheat flavor of yecora rojo wheat, which has enough gluten strength to keep the bread airy despite being porridge heavy and whole grain all the way.