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With four ingredients, a few pieces of basic baking equipment, and ten minutes of work, you can bake healthy, nutritious, incredibly delicious loaves of oven-fresh bread in your kitchen at home. Whenever you want.
We’ll show you how.
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Organic High Protein Bread Flour
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Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well and subscribers get early access to our annual Black Friday sale. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.
Favorite / Classic Bread Recipes
Our original contribution to the no-knead bread revolution: substitute live sourdough starter for instant yeast to create the ultimate no knead artisan bread loaf.
This is my favorite rye bread recipe of all time. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). And if you’re not into sourdough baking, no problem, I cover the instant yeast version as well.
The Breadtopia baguette recipe and video tutorial for almost no-knead baguettes. Easier than you thought, as delicious as you hoped.
Welcome to Bageltopia; the Breadtopia bagel recipe and video tutorial for making genuine Vermont sourdough bagels (i.e. the best bagels in the world).
With chia, poppy, and toasted sesame seeds, this bread smells delicious and is full of flavor. The crust is crackly and the crumb is soft and chewy.
If you could only have one type of bread to eat for the rest of your life, what would you pick? My answer would be, “Ciabatta.” Specifically, sourdough ciabatta, for the added complexity of flavor that natural leavening brings to the bread.
Sourdough Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread. (The recipe includes an alternate instant yeast version too).
You can make this basic all purpose flour sourdough bread recipe into beautiful crusty artisan-style bread or a soft and tender sandwich bread. You can choose either a 1-day process baking in the evening or an overnight refrigeration of the dough for a morning bake. It’s simple, easy to follow, and the results are delicious.
Our latest recipes, techniques, and tutorials posts.
The combination of flavors and textures in this olive and herb fougasse is simply exceptional. The golden crust is crispy from olive oil and caramelized from the hot bake, and the green olives, rosemary, oregano, black pepper and aromatic rouge de bordeaux wheat work together to create a bread you won’t want to stop eating.
Cinnamon babka is an aromatic sweet, twisted bread with layers of cinnamon and brown sugar and a streusel topping. Serve it warm and save a few slices for French toast. This recipe has instructions for different flours, yeast and sourdough.
This bread is adapted from a recipe (presented in Joe Ortiz’s The Village Baker) used by baker Kurt König, a self described “organic grain madman” in a Bavarian bakery with a history that dates back to 1650. He used a multi-stage dough and combined rye flour, sesame seeds soaked in soy sauce, and pumpkin seeds. I had to try it. My verdict? It’s fantastic.
These baked donuts are a fresh combination of tasty ingredients, from the home-milled red corn flour to the icing that is tinted pink with raspberry juice. Try the recipe as is or make variations with different colored corn and other fruits like blueberries or strawberries.
Something as delicious as pizza rolls aka mini calzones doesn’t have to be an ultra processed food. Try this iconic 20th century snack using fresh, simple ingredients and including whole wheat flour in the dough.
The traditional Eqyptian flatbread Aish Baladi is a uniquely fluffy pita with aromatic oven-toasted bran flakes on the exterior. Made with emmer whole grain wheat or all purpose flour, this bread is delicious for both sweet and savory applications, and the high hydration dough and unique shaping and proofing setup are fun challenges for the home baker.
The buttery-nutty flavor of this durum sourdough bread is unique, delicious, and slow to stale. Enjoy it as a snack all by itself, dipped in olive oil or stews, or for making sandwiches.
Tart and sweet currants are packed into this delicious sourdough bread inspired by a classic from Poilâne Bakery in France. The rye and buckwheat flavors are complex and earthy, and the crumb is wonderfully chewy.
Breadtopia is committed to doing everything we can to help nurture and support a vibrant economy around grain farmers practicing sustainable, regenerative agriculture which results in healthy, nutrient-dense food, builds healthy soil, and sequesters excess carbon dioxide which would otherwise exacerbate global warming. Click below to read more.