Sourdough

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.

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.