Breadtopia

Rye and Buckwheat Seeded Bread with Walnuts

Melissa Johnson — Sat, 31 Oct 2026 09:49:26 +0000

This quick, versatile bread recipe packs in a lot of flavor, nutrients, fiber, and healthy fats. Organic bread flour, buckwheat, rye, nuts, and seeds combine to make a tasty, texture-rich experience. Add dried cranberries or raisins for some sweetness if that strikes your fancy.

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Twisted bread inspired by French Pain Gascon

Melissa Johnson — Sat, 24 Oct 2026 09:04:39 +0000

This rustic bread, inspired by pain gascon from southeastern France, is delicious and an adventure to shape. The twist adds texture to the crust and extended time in the oven makes it extra crispy, crunchy, and toasty while keeping the crumb tender and moist for at least a week.

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Artisan Einkorn Yeast Bread

Melissa Johnson — Sat, 17 Oct 2026 09:32:21 +0000

This delicious artisan einkorn yeast bread bakes up tall without any side support, maximizing the small amount of gluten strength in this ancient wheat with a few simple, effortless steps.

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Einkorn Apple Crumble Coffee Cake

Melissa Johnson — Sat, 10 Oct 2026 09:54:44 +0000

This apple walnut crumble cake has so much flavor and texture. The tender, almost pudding-like einkorn cake with soft apple pieces is plenty decadent, but it is also divided and topped with a walnut-sugar crumble that takes the flavor and mouthfeel to another level.

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High Hydration Select Sourdough

Melissa Johnson — Sat, 03 Oct 2026 09:21:48 +0000

In this recipe, we've taken our tasty and airy Breadtopia select sourdough formula and upped the hydration. This didn't make a dramatic change to the crumb, but this always flavorful bread has a bit more moist chewiness at 82% hydration.

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Acadian Ployes

Melissa Johnson — Sat, 26 Sep 2026 09:17:55 +0000

Ployes are delicious buckwheat and wheat flatbreads from Acadian and Brayon culture in Maritime Canada and eastern Maine and Quebec. They're easy to make and can be served both sweet and savory. The holes or "eyes" are perfect for holding butter, syrups, and spreads; or soaking up sauces, stews and soups.

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Harvest Corn Sourdough

Melissa Johnson — Sat, 19 Sep 2026 10:06:49 +0000

Enjoy the two kinds of corn flavor in this sourdough bread that uses both field corn and sweet corn. Try it with fresh milled yellow dent corn or storebought cornmeal and sweet corn from the cob if possible. The end result is an aromatic and tasty bread with extra bursts of corn flavor.

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Italian Taralli Crackers

Melissa Johnson — Sat, 12 Sep 2026 09:57:04 +0000

Italian taralli crackers have a robust savory flavor and crispy texture that is perfect on a charcuterie board or as a solo snack. The dough is hydrated with dry white wine and olive oil, formed into rings, briefly boiled, and finally baked. Try my favorite, the black pepper variety, or make them with fennel seeds, red pepper flakes, or plain.

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Austrian Urkorn Sourdough Bread

Melissa Johnson — Sat, 05 Sep 2026 08:53:15 +0000

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.

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Cheddar Jalapeño Sourdough Bread

Melissa Johnson — Sat, 29 Aug 2026 10:32:32 +0000

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.

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