Breads

Spiced Whole Wheat Zucchini Bread with Yogurt

Chewy Sourdough Italian Bread

Working with sourdough makes many things possible as a home baker. For one, you get that delicious depth of flavor provided by sourdough that simply cannot be mimicked.

Yogurt Herb Bread

Savory herbs and yogurt make this bread irresistible!

Basic French Bread With Sprouted Flour

Make delicious french bread using sprouted flour. This basic recipe uses a poolish, similar to a sourdough starter, but without the maintenance!

Gluten-Free Sourdough Teff Injera

This traditionally fermented flatbread of Ethiopia has a sponge-like texture and wonderful depth of flavor. Made with gluten-free grains and a gluten-free starter, this bread can be eaten alongside stews, meats, and vegetables of all sorts.

Gluten-Free Sourdough Vegan Whole-Grain Sandwich Bread

With a flexible texture and a sturdy structure, this gluten-free sourdough, vegan whole-grain sandwich bread bread is perfect for slicing and toasting for breakfast or making hearty sandwiches for lunch. It is also vegan and made without the use of gums.

Buttermilk Whole Wheat Bread

Try this amazingly easy yeast bread recipe for beginning bread makers, using cultured buttermilk. You can't go wrong with a few ingredients and simple steps

Buttermilk-Soaked Rieska

This oat- and rye-based biscuit bread is a traditional Finnish treat.

Nutty Honey Yogurt Zucchini Loaf

Pecans, honey, and yogurt blend together for a delicious flavor in a quick bread recipe that is truly quick to prepare. Make several loaves at a time and freeze, because they will be eaten quickly too!

Rugbrød

Rich and tangy, rugbrød is delicious paired with a slice of aged cheese and some lacto fermented veggies.

Easy No-Knead Whole Wheat Peachy Almond Loaf

This easy quick bread recipe containing peach preserves is great to have on hand for a quick breakfast or snack.

Old-fashioned Steamed Brown Bread with Sprouted Flours

Put on a pot of baked beans and whip up a batch of this old-time favorite quick bread, made more nutritious with sprouted flours and cultured buttermilk.