What we’re about
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 Extra Fancy Durum Pasta 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.
Modeled after a scrumptious bread from Öfferl Bakery in Austria, this seeded ancient grain sourdough bread offers complex lactic acid and spice flavors, along with a hearty moist texture. Try the neat process with very warm water for the levain and final dough, as well as boiling water for a scald.
Cheddar cheese and jalapeño peppers are a dream team especially against the backdrop of a flavorful and chewy part-wheat sourdough bread. Try this recipe, choosing your preferred whole grain flour and learning various ways to add inclusions to dough.
Snickerdoodle donut holes bake up in just eight minutes and make a delicious treat. They have the tasty snickerdoodle tang and are lightly sweet with cinnamon and nutty whole wheat flavors. Chilling the dough overnight results in a smooth texture and deep flavor.
Try these egg and herb breakfast pizzas for a delicious meal of tangy sourdough bread, spicy herby zhug sauce, two cheeses, cherry tomatoes, and a sunny-side up egg added a few minutes before the baking is complete. Bonus: the breakfast pizzas reheat nicely for a meal that is so flavorful and convenient.
Kolaches are delicious Czech pastries that are popular in parts of the U.S. too, especially Texas. They’re made with an enriched yeast dough, sweet cheese filling, fruit preserves, poppy seed paste, or a spiced prune jam. In this recipe, we use sifted whole grain flour for extra nutrients and flavor and fresh fruit to top the sweet cheese filling.
Try this delicious recipe for spelt-and-wheat whole grain demi baguettes and use the unique shaping approach for easy proofing and a uniform shape. (You can also use this dough with traditional demi baguette shaping, and this shaping method with any baguette dough formula.)
For the second year in a row, I attended the Kneading Conference in Maine to learn from grainiacs and bread buffs from all over the country—to use the words of the Maine Grain Alliance. I’ve always thought of bread baking as a blend of science and art, and each year this conference reminds me that hope and community are also at the heart of the craft.
Finnish butter eye buns are captivating with their caramelized butter-sugar center and cardamom infused sweet bread. Try our variations with white Kamut flour for a gold colored bun or sourdough leavening for complex fermentation flavors.
Breadtopia is committed to nurturing and supporting 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.