Breadtopia

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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Whole Grain Snickerdoodle Donut Holes

Melissa Johnson — Sat, 22 Aug 2026 09:46:47 +0000

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.

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Egg and Herb Breakfast Pizzas

Melissa Johnson — Sat, 15 Aug 2026 09:08:54 +0000

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.

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Kolaches

Melissa Johnson — Sat, 08 Aug 2026 09:24:19 +0000

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.

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