Sourdough

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.

Glass bread or “pan de cristal” from Spain is a fun high hydration challenge for bakers and it rewards your courage with crusty, scrumptious loaves for perfect Catalonian tomato bread aka “pan con tomate,” as well as bruschetta, garlic bread, and any sandwich you want to be crispy and never soggy or leaky.

Herb and Tahini Sourdough bread is inspired by flavors in Greek cuisine. The bread smells and tastes amazing. It’s a treat by itself or paired with cheese, cold-cuts, salads, or soup. Also feel free to experiment with different herbs and spices to satisfy your particular cravings.

Hokkaido milk bread is soft and delicious with an amazing feathery crumb. Usually made with refined white flour, this recipe makes a lofty and soft milk bread using whole grain wheat flour for more nutrition and flavor.

This soft sandwich bread has a beautiful golden color and a buttery and very slightly sweet flavor. It’s perfect for sandwiches and toast. The dough uses ancient khorasan wheat high extraction flour, which means it is stone ground and sifted to be midway between “white” and whole wheat.

Khorasan (AKA Kamut®) wheat has a smooth and rich, buttery flavor, and the high extraction flour used in this bread is midway between whole wheat and white flour. This dough is wonderfully manageable, and the final bread has a beautiful golden color, soft texture, and delicious flavor.

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.