Homemade spiced sausage, sweet potato, peppers, onion, sage and more comprise the scrumptious filling for this simple whole wheat dough. Make a woven or rolled bread or an abundance of empanadas, and enjoy as a side-dish, an appetizer or as a meal on its own.

https://breadtopia.com/homemade-sausage-stuffed-bread/ 

 If you’re new to sourdough starter, how can you understand what’s happening in your starter jar? This article explains how sourdough starter and fermentation work, provides a sample sourdough starter recipe, and offers a thorough troubleshooting guide with descriptions and photos to help you get your sourdough starter on track.

https://breadtopia.com/how-to-make-a-sourdough-starter/ 

 Pan de muerto (“bread of the dead”) is arguably one of the most delicious enriched sweet breads you can make. It plays a central role in the Mexican holiday El Día de los Muertos (November 1-2) which honors the memory of family and friends who have passed.

https://breadtopia.com/sourdough-pan-de-muerto/ 

 These fluffy chocolate, coffee and rye donuts are filled with vanilla custard and topped with dark chocolate ganache and caraway seeds. The blend of flavors and textures is extravagant yet refined, and dangerously delicious. You can also multipurpose the custard recipe as a crème anglaise to drizzle on cakes or as a pudding to serve with fruit. 

https://breadtopia.com/dangerous-donuts/ 

 Wheat stalk baguettes (pain d'épi or épi de blé in French) are beautiful pull-apart breads you can share over dinner. With more surface area from the cuts, these baguettes offer plenty of crispy, deep golden crust, along with an airy crumb and tasty fermentation flavors.

https://breadtopia.com/sourdough-wheat-stalk-baguettes-pain-depi/ 

 Chickpea flour in the sourdough preferment of this bread adds a delicious creamy-nuttty flavor that goes well with the toasted sesame seeds on the crust. This bread is ideal for dipping in olive oil and soups. 

https://breadtopia.com/sourdough-bread-with-chickpea-flour/ 

 Inspired by our chocolate chip walnut muffins, this bread drops the sugar, milk, oil, and egg of the muffins and adds delicious sourdough fermentation flavors. Your toast will be decadently delicious without actually being sweet (…or, you can swap in milk chocolate chips for the dark chocolate if you want more sweetness). 

https://breadtopia.com/sourdough-bread-with-chocolate-chips-walnuts-and-flaxmeal/ 

 These chocolate chip muffins are packed with flavor and nutrients from whole wheat flour, flaxmeal, sourdough starter, walnuts and dark chocolate. Try them as jumbo muffins or bake them in a standard muffin pan. 

https://breadtopia.com/chocolate-chip-walnut-muffins/ 

 In just three hours, you have fresh fluffy bread that is 50% whole wheat. This sandwich bread is perfect for beginners and experienced bakers alike who are looking for a quick and easy process that uses instant yeast.

https://breadtopia.com/quick-light-wheat-sandwich-bread/ 

 Try this super-quick, easy recipe for flavorful, chewy sourdough ciabatta rolls. With a touch of fresh whole grain flour and a long overnight refrigeration, this bread is delicious on its own but also perfect for sandwiches of all sorts: tomato, basil and olive oil; chicken salad; BBQ pork; prosciutto and other deli meats; even butter and jam for breakfast.    

https://breadtopia.com/sourdough-ciabatta-rolls/ 

 Vollkornbrot is a German whole grain bread with complex fermentation flavors and plenty of nutrients and texture. This version has spelt and rye flours, a cracked rye soaker, and sunflower seeds, which all combine to give the bread a tasty fruity-and-nutty flavor that pairs well with cheese and butter. 

https://breadtopia.com/german-vollkornbrot-with-rye-and-spelt/ 

 These sourdough leavened olive baguettes are kind of spectacular. They have a touch of rye flour and so much crispy golden crust to enjoy with the bursts of olive flavor. The airy crumb can hold plenty of olive oil, and the baguettes also pair well with soft cheeses like ricotta and burrata, or shavings of hard cheese like pecorino romano and grana padano. 

https://breadtopia.com/olive-baguettes/ 

 Chocolate spiced hot cross buns are a delicious alternative to traditional dried fruit filled buns. Enjoy them warm and melty and feel free to play with other tasty additions to the dough, such as dried cherries or candied orange peel. 

https://breadtopia.com/chocolate-hot-cross-buns/ 

 Here we compare Kamut®, khorasan, and durum wheats for taste and performance differences in bread baking. The quick summary is that there seemed to be more terroir difference than species difference in the loaf appearance, and taste testers didn’t have consistent opinions about the flavors of all three breads. Some found durum more buttery, others found khorasan and Kamut more buttery. Same with sweetness.

https://breadtopia.com/kamut-khorasan-durum-comparison/ 

 This braided bread is both beautiful and scrumptious. The texture is squishy-tender from the milk and all purpose flour; and the flavor is balanced and interesting with some whole wheat flour, plus the toasted pecans, dried cranberries, and hint of honey. It makes an impressive gift bread, but you'll want to make yourself one too.  

https://breadtopia.com/cranberry-pecan-milk-and-honey-bread/ 

 We experiment with “double scoring” which is a technique meant to increase the “bloom” (or opening) of the loaf during baking. With this technique you score normally before the dough goes into the oven, and then again 5-7 minutes into the bake.

https://breadtopia.com/experiment-scoring-dough-once-versus-twice/ 

 Here’s a recipe for when you’re feeling playful or want a visually striking slice of bread. It involves mixing two doughs, one of which is hydrated with butterfly pea flower tea to create a bright, blue-violet crumb. Folding together the white and violet doughs is fun, and cutting into the final loaf to see how they ended up swirling together even more so.

https://breadtopia.com/butterfly-pea-flower-swirl-sourdough-bread/ 

 Enjoy this basic sourdough sandwich bread made with all purpose flour. The bread has a soft, tender texture and is buttery, with a hint of sweetness and a subtle complexity that you will never find in bread from a grocery store. It works great for toast, and of course, sandwiches.

https://breadtopia.com/basic-all-purpose-sourdough-sandwich-bread/ 

 This is a guide to baking bread without special, dedicated equipment, whether you’re a new bread baker who isn’t sure yet if you want to commit to the hobby, or an experienced baker who wants to bake bread in another kitchen–when visiting friends and family or staying in an vacation rental. This article is intended to help you make tasty, attractive bread with tools that are in most any kitchen.

https://breadtopia.com/artisan-bread-baking-without-special-equipment/ 

 Cottage loaves have a fun shape and are crusty on the outside and soft inside. Inspired by Paul Hollywood's recipe on the "Great British Baking Show," this sourdough version has a slow fermentation and a lot of flavor. It also likely harkens back to how the bread would have been made before the advent of commercial yeast.

https://breadtopia.com/sourdough-cottage-loaf/ 

 These lemon crinkle cookies with spelt flour and sourdough starter are a delicious fiber-filled treat to brighten your day. If you have lemons to spare, try the preserved lemon recipe in the notes.

https://breadtopia.com/lemon-spelt-crinkle-cookies/ 

 Try this sprouted wheat sourdough bread recipe for a soft, stale-resistant sandwich loaf. The tangzhong method adds just a few minutes to the process and the delicious results are well worth that investment of extra time.

https://breadtopia.com/soft-sprouted-wheat-sourdough-sandwich-bread/ 

 Kanelbullar are Swedish cinnamon buns made with a cardamom-spiced dough and twisted into knots rather than rolls. The cardamom and cinnamon combination is absolutely delicious and they tend to be a bit less sweet than American cinnamon buns even before icing is factored in. We experimented with making these buns using sourdough versus instant yeast, as well as 100% whole grain flours versus 25% whole grain flour and 75% all purpose flour. The results were delicious across the board but indeed quite different.

https://breadtopia.com/kanelbullar-swedish-cinnamon-buns/ 

 Grissini are delicious Italian breadsticks, and this recipe makes them extra flavorful and crispy with a mix of durum whole grain flour and extra-fine tipo 00 flour. Coated with sesame seeds, nigella seeds, and rosemary, they're perfect for snack or as a beautiful accent to a dinner table spread.  

https://breadtopia.com/grissini-italian-breadsticks/ 

 This couronne bread has rustic appeal and complex delicious flavors from buckwheat and turkey red flours as well as sourdough fermentation. Enjoy it sliced vertically for dipping or topping with jam or cheese, or slice it horizontally to make sandwiches. The shape gives you a lot of wonderful crispy crust. 

https://breadtopia.com/sourdough-buckwheat-couronne/ 

 Kernza perennial grain gives this sourdough ciabatta a delicious herbal and nutty flavor. This crusty bread is fantastic for sandwiches and perfect for sopping up olive oil, being inundated with tomatoes, and generally holding a diverse array of drippy sandwich contents.

https://breadtopia.com/kernza-sourdough-ciabatta/ 

 Try these tasty cookies with buttery-sweet khorasan flour and a striking raspberry and pistachio filling. It is so fun to slice the tube of dough and reveal the pretty swirls, and satisfying to watch the cookies fly off a platter because they're that delicious.

https://breadtopia.com/raspberry-pistachio-pinwheel-cookies/ 

 Turkey-shaped sourdough bread is a playful addition to your Thanksgiving table. Check out our shaping video for instructions on how to form this bread and try our recipe, which uses heirloom turkey red wheat.  

https://breadtopia.com/turkey-red-turkey-bread/ 

 Butter tarts are an iconic Canadian dessert that's perfect for Thanksgiving or any other holiday or special dinner. With a tender flakey crust and a gooey buttery filling, the prep work is surprisingly easy and they bake up in just 18 minutes.

https://breadtopia.com/canadian-butter-tarts/ 

 Norwegian Crisp Bread aka "Knekkebrød" is a thoroughly enjoyable flatbread. The crisps are packed with nutrients and fiber, delicious by themselves or topped with anything from smoked fish to berry jam, and as for staling / shelf life, they will stay fresh a lot longer than you will resist eating them.

https://breadtopia.com/knekkebrod-norwegian-crisp-bread/ 

 This vibrant purple sweet potato sourdough bread has a nutty sweet flavor with hints of vanilla and a soft moist crumb. The crumb of this sourdough bread is quite moist and it needs a little longer to bake than similar weight dough without mashed purple sweet potato, but the moisture also makes it very slow to stale. Try this delicious eye-catching bread toasted or sliced fresh, for sandwiches or for dipping.

https://breadtopia.com/purple-sweet-potato-sourdough-bread/ 

 Purple sweet potato or ube filled milk buns make a delicious and beautiful breakfast, snack, or dessert. The filling is sweet, nutty, and fragrant with hints of vanilla and cinnamon; and the yeast-leavened dough is simple, quick, and delicious. 

https://breadtopia.com/purple-sweet-potato-buns/ 

 Here is a recipe for whole grain bread leavened with the Belgian style sourdough starter called desem. Created with stone-milled whole grain flour at cool temperatures, desem is a dry starter with deep fruity notes. 

https://breadtopia.com/whole-grain-desem-bread/ 

 Breadtopia invited Jennifer Lapidus, founder of Carolina Ground flour mill and author of the award-winning book Southern Ground, to share her method for creating desem, a Flemish sourdough starter with a delicious fruity aroma and a distinctive approach for nurturing compared with typical sourdough starter. Give desem a try! Its low-key cold feeding schedule is great for beginners and experts alike — perfect as your only starter or for a second option in your refrigerator.

https://breadtopia.com/how-to-make-desem-belgian-style-sourdough-starter/ 

 Challah is a popular Jewish bread typically enjoyed on the Sabbath and holidays. The dough is enriched with eggs, oil, and sugar and it’s often braided. There are many different and beautiful ways to braid dough and one of the easiest shapes is the round four-strand braid, often served at Rosh Hashanah, the Jewish new year, to signify the cyclical nature of the year and seasons.

https://breadtopia.com/sourdough-challah/ 

 When baking bread that calls for enriched dough (additions like eggs, milk, sugar), sourdough leavening (as opposed to commercial / instant yeast) can often result in a lack of desired crust browning (AKA “the Maillard reaction”) leaving you with a pale bread that looks bland and underbaked. In this post we go over reasons for this and provide a solution in the form of a sweet, stiff levain that gives results much closer to yeast alone.

https://breadtopia.com/sourdough-starter-and-maillard-reaction-in-enriched-doughs/ 

 Here is a pumpernickel raisin bread with bold flavors that balance out in the final product. Cocoa, coffee, molasses, rye, corn, wheat, and raisins meld together during a slow sourdough fermentation, and the result is chewy and intoxicating. This is not quite a dessert bread, but certainly with a layer of melted butter or made into French toast, it'll be a decadent treat.

https://breadtopia.com/pumpernickel-raisin-bread/ 

 This spelt thin-crust pan pizza is baked in stages, allowing for a crispy, nutty crust that supports a thick layer of delicious toppings. You can make the recipe as is -- it is really a delightful combination of flavors and textures -- or change up the elements to fit your cravings, whether for a thicker crust, or different flour or toppings.  

https://breadtopia.com/spelt-thin-crust-pan-pizza/