Blue corn flour gives this sourdough bread a lovely purple color and delicious flavor. Paired with soft white whole grain wheat and strong bread flour, the dough is a bit of a challenge to handle but it bakes up beautifully with good aeration and pliability.

Cinnamon, plump juicy raisins, and slightly sweet and nutty emmer wheat make this pan bread so tasty. It’s perfect for breakfast toast or sweet-and-savory sandwiches. The ingredient list and process are simple, yet with a little oil and sugar in the dough, the bread stays soft for days.

These whole grain sourdough bagels have the most important characteristic of bagels; they’re chewy. The inside has just the right density and texture, and the “skin” is thick and malty. On top of that, the bagels are full of the fiber, flavor, and nutrients of whole grain heritage wheat flours.

Tourte de Seigle is a deep and earthy flavored whole grain rye bread from the Alps areas of France, Switzerland, and Germany. This recipe uses a relatively simple process and includes beer for enhanced malty flavors and aroma, and plain yogurt to boost the crumb texture with additional lactic acid.

Toasted buckwheat porridge sourdough bread has a delicious and distinctive flavor that makes an awesome avocado toast and also pairs well with smoked salmon and cream cheese. The buckwheat groats add a lovely texture and mouthfeel to the crumb, softer than most seeds but more noticeable than oat porridge in bread.

From the Swabian region of Germany, seelen or “souls” bread was recently added to Slow Food’s Ark of Taste. Hand mixed and rough shaped, sprinkled with coarse salt and caraway seeds, and thrown into a hot oven, they emerge with a hard thin crust and moist interior. Perfect for serving with tomatoes and arugula, enjoying with cheese or an herbed butter, making into sandwiches, or tearing and dipping into hearty soups.

Here’s a fun Halloween bread. The spider legs are creepy and yummy, and can be filled with a little or a lot of cheese. The marinara bowl and spider head can be shared by all or made into a sandwich and a soup bowl the next day.

With this delicious babka, you’ll leave the well trodden path of chocolate and cinnamon, and enter into the aromatic world of apples, almonds, raisins, orange zest, orange blossom water and rum.

A delicious whole wheat, seeded, pull-apart sourdough bread from about 2000 years ago whose characteristics have been reconstructed by food historians and archaeologists using ancient texts, depictions in art, and the analysis of intact bread loaves preserved in the volcanic ash of the eruption of Mount Vesuvius in 79 AD.

Bread dough is versatile, and a big batch can be used in many ways. This recipe shows you how to make 10 chewy sourdough rolls one day, and from the same batch of dough, a crusty sourdough artisan loaf the next day.

Here are three options for using einkorn wheat, a delicious ancient grain, in artisan-style freestanding sourdough breads.

Rouge de Bordeaux wheat is delicious, aromatic, and high in protein. This fresh-milled flour makes wonderful sourdough breads that pair well with cheese, soup, and more.

Keeping the hydration low, limiting the fermentation, and chilling the dough before baking allow for a relatively tall bread given the low gluten strength of the dough. The result is a tasty and flavorful bread that’s great for toasts, dipping, and sandwiches.

Birote Salado is a crusty delicious Mexican bread with a fascinating history that dates back to Napoleon and a unqiue sourdough starter fed with beer, lime juice, egg and more.

Panzanella is a zingy and delicious tomato-and-bread salad that’s perfect for summertime.

Simple nutritious and delicious sourdough bread made with stone ground bolted (high extraction) all purpose flour has good oven spring and an open crumb.

Classic Turkish poğaças, made with olive oil and yogurt, are like healthy cheese-and-herb scones. This variation uses natural sourdough leavening for an even healthier, more flavorful result.

Filled with air pockets and a tender, chewy crumb, these whole grain baguettes defy refined-flour baguette tradition and challenge all expectations of how a fiber-full wheat flour should behave.

With a smooth texture and earthy-fruity flavors, this pan bread is fantastic for simple toast or for smørrebrød: small open-faced sandwiches made with various toppings – in this photo: cream cheese, salmon roe, and tarragon.

Altamura style bread is full of delicious nutty and slightly sweet durum wheat flavor. It has a great mouth-feel, with a chewiness that’s great for dipping in olive oil or stew, or for use as a sandwich bread.

This 50% spelt no knead sourdough bread has a soft nutty flavor and a lovely crispy crust. Ideal for beginners or advanced bakers who are looking for a simple and healthy ancient wheat sourdough bread.

This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture.

Bialys are delicious, chewy bread circles with a depression in the center that’s traditionally filled with onion and poppyseeds. Ours have a hearty whole grain component and a large sourdough pre-ferment.