Turkish pide for Ramadan is a delicious airy bread with crackling toasted seeds covering the beautiful quilt-like crust. This recipe is particularly flavorful due to the addition of whole grain flour and because of the extended sourdough fermentation.

Khachapuri is irresistible, with a perfectly cooked egg in a pool of melted cheese, and surrounded by flavorful bread that’s also stuffed with cheese.

Bread developed slowly – with a long, slow fermentation period – tastes better. Similar to making cheese, or cooking a stew or chili, or maybe the traditional American south’s method of barbecuing pork. In all these cooking methods, one of the primary ingredients is time. Time for invisible good things to happen. Time for transformation. Molecular stuff. Magic.

This hearty seeded bread is full of sensory delights. The high percentage of chia and pumpkin seeds adds crunch and nuttiness to the chewing experience, while the fresh-milled red fife wheat gives delicious hints of cinnamon and anise to the flavor and aroma.

Flaxseed meal adds an aromatic and delicious nuttiness to this bread, and transforms the texture into something a little moist and spongy that begs for olive oil and tomatoes, or butter and jam. Flax seeds are high in omega-3 fatty acids, which contribute to cardiovascular health.

This easy sourdough sandwich loaf is soft and delicious, perfect for sandwiches and toast. Both vegan and non-vegan versions use whole grain spelt for half of the flour. Perfect for beginners as well as advanced bakers who want a no-fuss pan loaf in their repertoire.

Amaranth and einkorn add fresh and delicious flavors to this sourdough bread, along with extra protein, minerals and carotenoids. The aroma of the dough is captivating and doesn’t fade away when the bread is baked, giving you a tasty new bread experience.

Demi baguettes are the perfect solution for the home baker who wants the airy, crispy deliciousness of a baguette without the traditional length.

This is a stovetop and sourdough-leavened variation on Indian naan flatbread. The dough is easy to mix up and the flatbread is delicious when served with traditional Indian lentils or used to dip in hummus or even make personal toaster-oven pizzas.

Yecora rojo is a nutty, malty wheat that tastes delicious and makes a gorgeous artisan style bread. Here are two recipes: one that uses only whole grain yecora rojo wheat flour and one that is half bread flour.

Three different, deliciously balanced whole grain wheat flours, filling and tasty walnuts, and bursts of sweet dried cranberries make this bread an awesome choice for breakfast or snack.

This braided bread is soft and delicious. Made with the whey strained out of homemade yogurt or cheese, this dough has extra protein, yet it’s relatively fast fermenting and simple: just flour, whey, starter, honey and salt.