This cranberry bread has a tender, moist crumb loaded with tart cranberries, a warm cinnamon note, and a sugared crust that crunches on every slice.

“I made this with frozen cranberries straight from the freezer and it turned out perfectly. The top got this gorgeous crunch from the sugar and the crumb was so tender I had to stop myself from eating half the loaf warm.” ⭐⭐⭐⭐⭐

Renee

This cranberry bread is the tart-sweet cousin of my beloved Strawberry Bread, with a cinnamon-warmed, crunchy sugared top and a tender, moist crumb. The recipe is specially designed for a perfect balance of sweetness and tart fruit, letting the cranberries truly shine.

It’s just as welcome at a holiday table as it is for a cozy weekend bake, and works beautifully with either fresh or frozen cranberries. Looking for other delicious recipes to use cranberries this season? Check out this cranberry crumble pie or this cranberry cake recipe!

Ingredients & Substitutions

• Cranberries, fresh or frozen: These provide the tart, fruity bursts that define the bread and balance the sweetness of the batter. Frozen cranberries work just as well as fresh ones, though if you use dried cranberries, choose unsweetened or low-sugar varieties to keep that tart-sweet contrast intact.
• Coconut oil: This is the fat in the batter, and it produces a noticeably moist, tender crumb. Make sure it is melted and just slightly warm before adding it to the other wet ingredients. If it is too cool, it can seize up on contact with the cold eggs rather than emulsifying smoothly.
• Low fat buttermilk: Buttermilk adds moisture and a subtle tang that sharpens the overall flavor. It also reacts with the baking soda to give the loaf its lift.
• Baking powder and baking soda: These two leavening agents work together. The baking powder gives a general lift, while the baking soda reacts specifically with the acidic buttermilk.
• Ground cinnamon: Cinnamon adds warmth that deepens the sweetness and complements the tart cranberries beautifully. It is a small amount, but you will notice if it is missing.
• White sparkling sugar: This is optional, but it bakes into the signature crunchy top that makes this loaf feel special. I am particular about using white sanding sugar rather than turbinado here.

Variations for Cranberry Bread Recipe

• Citrus Zest Addition: Zest orange, tangerine, or lemon directly into the sugar, then let it sit while you scale the other ingredients. The citrus brightens the cranberry flavor and adds a fragrant note that works especially well in the holiday version of this loaf. You could also add cranberries to this orange bread!
• Holiday Spice Loaf: Holiday Spice Loaf. Swap the single teaspoon of cinnamon for a blend of cinnamon, cardamom, and a pinch of cloves. The result is a warmer, more complex loaf that pairs well with something like my moist gingerbread loaf recipe on a holiday baking spread. You could also try my gingerbread spice recipe (coming soon!) or switch it up with this apple pie spice.
• Try different fruit! Of course, you could use blueberries, like in my blueberry bread! It could also be delightful with pears, apples or strawberries.
• Add some chocolate! I am partial to dark chocolate, but milk or white chocolate chips would be delightful here!

Professional Tips for Perfect Cranberry Bread Recipe

• Use white sparkling sugar, not turbinado. White sanding or sparkling sugar melts into a delicate, crackly crust as the loaf bakes. Turbinado has larger, coarser crystals that stay grainy on top rather than fusing into that signature crunch, so it is worth seeking out the right sugar before you start. I use this one and recommend something similar.
• Do not fold in the loose flour from the cranberry bowl. Tossing the cranberries in flour keeps them suspended in the batter, but the flour that settles at the bottom of the bowl stays behind for a reason. Scraping it into the batter adds unincorporated flour, which makes the crumb tight or gummy, the one texture problem this recipe is otherwise built to avoid.
• Wait the full 45 minutes before rotating the loaf. The center crumb needs time to mostly set before you jostle the pan. Rotating too early, even by 10 minutes, can cause the center to sink after baking even when the loaf tests done, and there is no fixing that once it happens.
• Check the center, not just the tester. A toothpick coming out clean is not the only signal here. Press the center of the loaf lightly with your fingertip and feel for a little resistance. If it gives way entirely, it needs more time regardless of what the tester shows, and frozen cranberries in particular tend to push that window to the full 65 minutes.

How to Make Cranberry Bread Recipe

Use these instructions to make a tender, moist cranberry bread with bursts of tart fruit and warm cinnamon throughout. Further details and measurements can be found in the recipe card below.

Step 1: Prepare the Pan and Preheat. Preheat your oven to 350°F conventional. Spray a standard 9 x 5 inch loaf pan with nonstick cooking spray, then line it with a parchment sling.

To make the sling, fold a piece of parchment paper in half lengthwise, cut it in half, then cut a slit about 3 inches long into each corner. The parchment will overlap at the corners, and that is completely fine. Set the prepared pan aside.

Step 2: Whisk the Dry Ingredients. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined. The mixture should look uniform with no visible streaks of baking soda. Set it aside while you prepare the wet ingredients. (photos 1&2)

Step 3: Emulsify the Wet Ingredients. In a large mixing bowl, add the buttermilk, eggs, vanilla, sugar, and warm coconut oil. Vigorously whisk everything together until the mixture looks smooth, glossy, and fully emulsified with no separation. (photos 3&4)

This step matters more than it might seem. If the coconut oil has cooled too much and gone solid, it will seize into small white bits rather than emulsifying into the batter, so make sure it is melted and just slightly warm when it goes in.

Step 4: Combine Wet and Dry. Add the dry ingredients into the wet ingredients and whisk to combine. Stop as soon as a smooth batter forms with no dry streaks remaining. (photos 5&6)

Overmixing from this point forward develops gluten and can tighten the crumb, so set the whisk down the moment everything comes together.

Step 5: Coat and Fold in the Cranberries. Toss the cranberries in the additional 2 teaspoons of flour until lightly coated. Gently fold the cranberries into the batter, being careful not to scoop up any loose flour that has settled to the bottom of the bowl. (photos 7-9)

That extra flour left behind is intentional. Adding it to the batter can make the crumb tough or gummy, which is the last thing you want here. The batter will be thick and the cranberries will be nestled throughout rather than floating freely.

Step 6: Dollop and spread the batter evenly into the prepared loaf pan. Top with a few additional cranberries if you like, and sprinkle with white sparkling sugar if using. (photo 10)

Step 7: Bake. Slide the pan into your preheated 350°F oven and bake for 55 to 60 minutes. At the 45-minute mark, rotate the pan 180 degrees so the loaf browns evenly on both sides. The loaf is done when a cake tester or toothpick inserted into the center comes out with just a few clinging crumbs and the center of the loaf provides a little resistance when you press it lightly with your finger. It should not feel squishy or give way without pushing back. If you used frozen cranberries, plan for the full 60 minutes, and possibly a minute or two beyond. (photo 11)

Do not rotate earlier than that. The center crumb needs those first 45 minutes to mostly set, and jostling the pan too soon can cause the center to sink even after the loaf is fully baked.

Step 8: Cool and Slice. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment sling and transfer it to a wire rack to cool completely. (photo 12) The loaf is genuinely delightful served warm, but for the cleanest slices, wait until it has cooled fully and use a serrated bread knife.

Recipe FAQs

Before You Go

If this cranberry bread earns a regular spot in your rotation, there is plenty more waiting for you. Browse our Breakfast & Brunch Recipes or make this buttermilk pancake recipe next!

Chocolate sourdough bread is one of the most satisfying loaves you can make with an active starter. It leans savory as much as sweet, with deep cocoa, coffee, and dark chocolate woven through every slice.

“I was nervous this would taste like dessert bread, but it is much more complex than that. The coffee really deepens the chocolate flavor without making it sweet, and the crust was beautiful to score and it puffed and baked so beautifully, not what I was expecting from a chocolate sourdough!” ⭐⭐⭐⭐⭐

Margot

Testing this bread was one of the more obsessive recipe development stretches I have had in a while. This chocolate sourdough bread is robust, tangy, and deeply chocolatey—without ever tipping into bitterness. The secret is using cocoa powder in the dough (never in the preferment!) and a splash of coffee to amplify all that chocolate flavor.

With a crackly crust and chewy, soft interior, this loaf walks the line between savory and treat, especially when you fold in chocolate chips and toasted pecans. It is a loaf that earns a place at the cheese board or the breakfast table with equal confidence, and it also happens to make a spectacular sourdough bread bowl or this cinnamon raisin sourdough if you want to take it somewhere unexpected.

Ingredients & Substitutions

• Active Sourdough Starter: This is the natural leavening agent for the entire loaf, providing rise and the characteristic tang that makes this bread complex rather than one-dimensional. Your starter needs to be active and recently fed, not discard. If you are still building a consistent starter routine, my same day sourdough bread recipe walks through how to read starter activity before mixing.
• Warm Coffee: Coffee blooms the cocoa powder and deepens the chocolate flavor in a way that water simply cannot replicate. If you cannot use coffee, a combination of water and high-quality coffee extract or instant espresso can work.
• Bread Flour: Bread flour provides the higher protein content this loaf needs for gluten development, giving the crumb its chewy, open structure. Substituting all-purpose flour will produce a softer, less chewy result and may affect how much the loaf rises.
• Cocoa Powder: This is what gives the loaf its deep color and rich, savory chocolate flavor. Standard (not Dutch-processed) cocoa works with no change to process, but the loaf will bake up lighter in color, slightly more bitter, and less richly chocolatey just like when making this chocolate bread. Do not add cocoa to the preferment the night before. Testing showed that fermenting the cocoa in the biga produced a tighter crumb and, counterintuitively, a weaker chocolate flavor. Adding it to the final dough mixes more easily and delivers a noticeably richer result.
• Light Brown Sugar: Brown sugar adds a gentle sweetness that keeps the loaf from tasting purely bitter or savory. It is not enough to push this toward dessert territory, which is exactly the point.
• Dark Chocolate, Chopped or Chips:These add pockets of melted chocolate throughout the crumb and reinforce the cocoa flavor. If you love chocolate bread, make sure you try this chocolate chip bread next! Do not increase the amount.
• Pecans, Lightly Toasted: Toasted pecans add texture and a nutty bitterness that balances the chocolate. Toasting them before mixing is worth the extra step since raw pecans taste flat by comparison.

Variations for Chocolate Sourdough Bread

• Nuts Swapped for Dried Cherries: Replace the pecans with an equal weight of dried tart cherries for a classic chocolate-cherry flavor profile. The cherries add a fruity acidity that cuts through the cocoa, complementing the sourdough tang.
• Sweet Chocolate Version: Use milk chocolate or semi-sweet chips instead of dark chocolate to pull the loaf toward dessert territory. This pairs well with a spread of mascarpone or cream cheese rather than savory toppings.
• No Mix-Ins. Omit both the pecans and chocolate chips entirely and bake the loaf as a pure cocoa-and-coffee sourdough, which is how I tested it at first. The base loaf holds its own beautifully and has a cleaner, more savory chocolate flavor.
• Change the mix-ins! Maybe if you want to go in more dessert territory. You could swap the chocolate chips for peanut butter chips and add roasted peanuts for a chocolate and peanut butter loaf, and if you love chocolate and peanut butter, be sure to check out these Revel bars!

Professional Tips for Perfect Chocolate Sourdough Bread

• Proof at room temperature, not in a warm oven. I normally use my oven’s proof box setting for efficiency, but this dough needs to stay cool enough that the chocolate chips hold their shape. A warm environment will melt the chips into the dough during bulk fermentation, weakening the structure and muddying the crumb. Room temperature, ideally between 70 and 75°F, is the right environment here.
• Do not rush fermentation because of the cocoa. Cocoa powder noticeably slows fermentation, so the bulk proof will take longer than you might expect in other sourdough recipes. Wait until the dough has visibly doubled and feels light and slightly domed before moving on, and use essential sourdough tools for baking like a clear, straight-sided container to track the rise accurately.
• Score at a 45-degree angle with overlapping edges. A straight down score traps the rise and produces a tight loaf. Cutting a square pattern at 45 degrees, with the blade angled rather than vertical, gives the dough room to bloom upward and outward as it bakes in the Dutch oven.
• Keep the cocoa out of the preferment, no matter what. Fermenting the cocoa powder in the overnight biga produced a tighter crumb and a weaker chocolate flavor in testing. If you have sourdough discard on hand and are curious about other ways to use your starter, my ultimate sourdough discard recipes roundup covers a wide range of options, but for this loaf, the cocoa belongs in the final dough only.
• Do not increase the chocolate beyond the listed amount. Testing with 200g of chocolate caused it to work into the dough, break down gluten structure, and produce a gummy, dense crumb, especially as the dough warmed during bulk fermentation.

How to Make Chocolate Sourdough Bread

Use these instructions to make a deeply chocolatey, crackly-crusted sourdough loaf with a soft and chewy interior. Further details and measurements can be found in the recipe card below.

Step 1: Build the sourdough starter the night before you plan to mix your dough. Set a clean jar or container on a kitchen scale and zero it out, then add the water, active sourdough starter, and all-purpose flour. Stir well until no dry spots remain. The mixture will look thin and a little lumpy at first, which is completely normal. Cover loosely and let it sit at room temperature for 10 to 12 hours. By morning, it should have more than doubled in volume and look bubbly and active.

Step 2: In the bowl of a stand mixer fitted with the dough hook, combine the sourdough build, warm coffee, bread flour, cocoa powder, light brown sugar, and salt. Mix on low speed until everything comes together into a shaggy mass. (photos 1 & 2)

The dough will look dark, rough, and a little mottled at this stage. Do not panic — that is just the cocoa powder distributing unevenly at first.

Step 3: Increase to medium speed and mix for about 5 minutes to develop the gluten. The surface of the dough will transform from mottled and rough to smooth and elastic, though the cocoa powder means you will not get a perfect windowpane (when the dough stretches thin without tearing) the way you would with a plain loaf. A smooth, stretchy surface that springs back when poked is your cue that the gluten is developed. The dough will still feel slightly sticky, and that is fine. (photo 3)

Step 4: Add the pecans and chopped dark chocolate or chocolate chips. Mix on low speed until just incorporated, about 1 to 2 minutes. You can do this step by hand if you prefer, but this dough is sticky enough that the mixer genuinely makes it easier. (photo 4)

Step 5: Lightly oil a medium mixing bowl. Scrape the dough into the bowl using a bowl scraper or stiff spatula, clean as much dough from your hands as you can, and cover the bowl with plastic wrap. Set the bowl in a cool spot in your kitchen for the bulk fermentation. (photo 5)

Do not proof this dough in a warm place. I normally use my oven’s proof box setting for efficiency, but with this dough I proof at room temperature so the chocolate chips do not melt into the dough and compromise the structure. A spot around 70-75°F is ideal.

Step 6: After about 1 hour, fold the dough using lightly oiled hands. Slide your fingers under one side of the dough, stretch it up gently, and fold it over itself toward the center. Rotate the bowl 90 degrees and repeat, working your way around all four sides. The dough will feel a little slack and extensible at this stage — that is exactly right. Cover the bowl again with plastic wrap and continue the bulk fermentation. (photos 6 & 7)

The cocoa powder slows fermentation, so do not rush this phase. The dough needs the full bulk fermentation time to develop properly. Watch for the dough to visibly double in volume, which will take roughly 3 to 4 hours total from when you first mixed it, depending on your kitchen temperature. Trust the visual cue over the clock.

Step 7: Shape and Cold Proof. Once the dough has visibly doubled, remove the plastic wrap and dust the top generously with bread flour — this is the stickiest part of the whole process, and the flour helps you manage it. Lightly flour your countertop and use a bowl scraper to turn the dough out. (photo 8)

Step 8: With floured hands, fold each corner of the dough into the center, flipping it seam-side down. Rotate the dough between each fold so you are always folding toward yourself — this builds a tighter, more even shape. The dough will still want to stick to the counter, so use a bench scraper in your right hand and your left hand as a guide to coax it into a round. (photos 9-12) Flip the dough upside down, seam-side up, into a generously rice-floured banneton (proof basket). Cover with plastic wrap and refrigerate overnight, or for 16 to 18 hours.

Step 9: Preheat and Score. When you are ready to bake, place your Dutch oven with its lid inside the oven and preheat to 425°F. The Dutch oven needs to preheat fully alongside the oven — do not add it after the oven comes to temperature.

Step 10: Cut a piece of parchment just larger than the base of your Dutch oven. Remove the plastic wrap from your dough and gently loosen the edges with floured fingers. Turn the dough out onto the parchment. Score the top with a razor blade in a square pattern, with overlapping edges angled at about 45 degrees. (photo 13)

Score decisively and quickly. Hesitant cuts drag through the dough and close back up rather than opening during the bake. One firm motion per cut is all you need. This specific cut encourages the bread to rise upward and outward rather than splitting unpredictably along the sides.

Step 11: Bake. Working quickly and carefully, remove the Dutch oven from the oven and take off the lid. Using the parchment as a sling, lower the dough into the Dutch oven without letting it touch the sides. Replace the lid and bake for 20 minutes. (photo 14)

Step 12: After 20 minutes, remove the lid and lower the oven temperature to 400°F. Bake for an additional 20 minutes. The loaf is done when the crust is deeply crackly and set, with a rich, dark color across the surface — remember the cocoa means this bread bakes darker than a plain sourdough, so color alone is not your only cue. The finished loaf will have a crackly crust, a soft and chewy interior, and a deep, dark chocolate flavor that reads as savory and complex rather than sweet.

Step 13: Remove the bread from the Dutch oven using tongs or your hands and transfer it to a wire rack. Let it cool completely before slicing with a serrated knife. Slicing too early releases the steam that keeps the crumb soft, resulting in a gummy interior, so resist the urge. (photo 15)

Recipe FAQs

Before You Go

If Chocolate Sourdough Bread has you hooked on baking with an active starter, there is so much more waiting for you. Browse our Sourdough Recipes or make this whole wheat sourdough next!

Sourdough discard brownies are one of the best reasons to keep a jar of discard in your fridge. The tang cuts through the richness of dark chocolate in a way that makes each bite taste more complex.

When I saw these I knew I had to make them! Lucky I had some very old discard in my fridge! These are so wonderful my new favorite brownie. I added some walnuts and they were so good everyone asked me to make more next week. ⭐⭐⭐⭐⭐

Taylor

Give your sourdough starter a second life with these deeply fudgy brownies! The discard adds a subtle tang that balances the rich chocolate and creates an irresistibly chewy, gooey center. Adapted from my classic fudgy brownie recipe, this is the ultimate way to use up that extra starter you’ve been saving in the fridge.

They are the kind of thing you can bring to a potluck or keep wrapped on the counter all week. If you love a rich, fudgy square, my homemade brownies are a great choice if you don’t have any discard on hand or you could try these gluten free brownies!

Ingredients & Substitutions

• Cocoa Powder: The backbone of the chocolate flavor here, and quality matters. Higher-quality cocoa produces a deeper, more vibrant chocolate flavor, while lower-quality cocoa makes the brownies taste flat and muted.
• Baking Powder: Gives the tops of the brownies a very slight lift, so the centers stay dense and gooey without feeling raw. The amount here is intentionally small.
• Unsalted Butter: Melted with the chopped chocolate to create a smooth, glossy base that gives these brownies their rich, fudgy body.
• Chopped Dark Chocolate: Melted into the butter to form the chocolate base; the cocoa percentage you choose shapes the finished brownie’s overall flavor. I always use 70% for a bold, bittersweet result. A lower percentage will make the brownies taste sweeter and less intense, while unsweetened chocolate will push the flavor even deeper and more robust.
• Eggs: Cold eggs whipped with sugar create the pale, frothy base that gives these brownies their crackly crust and structured interior without sacrificing the gooey center. Use them straight from the refrigerator, not at room temperature.
• Coffee Extract: Deepens the chocolate flavor considerably without making the brownies taste like coffee. This is one of my favorite additions to any chocolate bake.
• Sourdough Discard: Adds a subtle tang and contributes to the chewy, fudgy texture that makes these brownies stand apart. You can reduce the discard to half a cup for a more chocolate-forward flavor, but you will lose some of the complexity the full amount brings. If you love chocolate and sourdough you should try this chocolate sourdough bread next!

Variations for Sourdough Discard Brownies

• Add a ganache or frosting. You can top these brownies with a chocolate ganache or chocolate frosting! They would also be delightful with the strawberry buttercream from my strawberry cake!
• Oreo Brownie Variation. Press a layer of Oreo cookies into the batter just before baking for a cookies-and-cream riff on these brownies. My Oreo Brownies use a similar technique if you want a dedicated recipe for that version.
• Unsweetened Chocolate for a Bolder Base. Swap the chopped dark chocolate for unsweetened chocolate when melting with the butter. The finished brownies will taste deeper and more intense, and the discard’s tang will come through more clearly.
• Add some fruit! Take inspiration from my cherry brownies or these strawberry brownies! Add some fresh or frozen fruit!

Professional Tips for Perfect Sourdough Discard Brownies

• Recently Fed Discard vs Older Discard. When I tested this with recently fed discard, the brownies tasted almost like milk chocolate—softer and sweeter. Older discard gives a fudgier texture and more intense chocolate flavor.
• Cool the chocolate mixture before combining it with the eggs. If the melted butter and chocolate are still very hot when they hit the whipped eggs, you will scramble them, and the batter will be lost. Give the mixture a few minutes on the counter, or set the bowl over an ice bath and stir until it feels warm rather than hot to the touch.
• Do not overmix once the flour goes in. Add the dry ingredients in several additions, and fold gently with a silicone spatula until there are no more streaks. Overmixing develops gluten and turns a fudgy brownie into a tough, cakey one.

Recipe FAQs

Before You Go

If these sourdough discard brownies have you hooked on baking with discard, there is a whole lot more waiting for you. Browse our Dessert Recipes or for more sourdough discard recipe make these sourdough blueberry muffins.

Sourdough rye bread with a hearty, chewy crumb and real tangy depth, and ready same day. This 50% rye loaf is built for sandwiches and slices cleanly without crumbling.

“I have tried so many rye loaves that turn out gummy in the middle, but this one baked all the way through with a firm, chewy crumb. I made this twice: once in the sandwich loaves and once into rolls! Perfect both times my husband won’t stop asking for more.” ⭐⭐⭐⭐⭐

Marta

There is something quietly satisfying about pulling two full loaves of sourdough rye bread from the oven on a Sunday afternoon, knowing they will carry you through the whole week. I developed this recipe as a sourdough adaptation of my classic rye bread recipe, keeping the same hearty character and adding a tangy sourdough depth that makes every slice a little more interesting.

This bread is the one I keep sliced and frozen so there is always something worth toasting on a weekday morning. It holds up beautifully under everything from smoked salmon and cream cheese to a thick swipe of salted butter.

Ingredients & Substitutions

• Medium Rye Flour: This is the backbone of the recipe, contributing the earthy, slightly sour flavor and dense chew that define a true rye loaf. Do not swap it out or adjust the ratio with bread flour; rye’s gluten protein structure is fundamentally different from wheat, and changing the balance will affect both the crumb and how the dough handles. If you love baking with rye, check out this easy rieska or this sweish knackebrod!
• Bread Flour: Bread flour provides the gluten strength the dough needs to hold its shape, compensating for rye’s naturally lower gluten content. Swapping it for all-purpose flour will produce a less stable loaf with a softer, less defined crumb. If you love deeply flavored rye breads and want to explore a darker variation, my steakhouse style pumpernickel bread uses a similar high-rye approach with a bolder, molasses-forward flavor.
• Active Sourdough Starter: The active starter leavens this loaf and gives it a balanced tang. Using discard instead will result in a denser loaf with a weaker rise and less pronounced sour note.
• Butter: Butter adds a subtle richness and slightly softens the crumb. Substituting with a neutral oil will change the texture and remove the faint buttery undertone that rounds out the rye flavor.
• Egg: One beaten egg is brushed over the tops of the loaves before the final proof. It keeps the surface from drying out during proofing and gives the finished crust a light golden sheen.

Variations for Sourdough Rye Bread

• Seeded Crust: Press caraway seeds, sesame seeds, or a mix of both into the top of each loaf just before baking. The seeds add a toasty, aromatic crunch that pairs naturally with the earthy rye flavor. Or you could use the seed mix from this whole grain seeded bread
• Dutch Oven Bake: Bake the shaped dough in a preheated Dutch oven rather than a loaf pan for a crustier, thicker crust. You will get a more rustic result rather than sandwich-ready slices, so this is the version to reach for when you want a showpiece loaf rather than a weekday workhorse.
• Individual Bread Bowls: Divide the dough into smaller rounds and bake them as individual sourdough bread bowls instead of loaves. The dense rye crumb holds soup without going soggy, which is exactly what you want.

Professional Tips for Perfect Sourdough Rye Bread

• Loaf pans are worth it here. Loaf pans give you even, sliceable results that are hard to achieve with a free-form rye loaf, which tends to spread rather than rise. If you want a crustier exterior, a Dutch oven works, but you will trade those clean sandwich slices for a thicker, rougher crust.
• Do not look for the windowpane test. Rye flour does not develop gluten the way wheat flour does, so the dough will tear before it ever stretches thin. Go by timing and feel instead: after 5 minutes at medium-low speed, the dough should feel soft and supple, even if it tears easily when pulled.
• Watch the proof, not the clock. The second proof is done when the dough has risen above the edge of the loaf pan in most places and looks visibly puffy. Kitchen temperature swings of even 5 to 10 degrees can push or pull that timing by 20 minutes or more, which is fine, so trust your eyes over the timer.
• Pull the loaves at 185°F. Because of the high rye percentage, this bread will not spring dramatically in the oven, and the crust can look done before the crumb is fully set. An instant-read thermometer takes the guesswork out completely.

How to Make Sourdough Rye Bread

Use these instructions to make two hearty, sandwich-ready sourdough rye loaves with a pleasantly dense crumb and a tangy, mildly earthy flavor. Further details and measurements can be found in the recipe card below.

Mix the Dough

Step 1: Combine the rye flour, bread flour, kosher salt, butter, water, and sourdough build in the bowl of a stand mixer fitted with the hook attachment. Mix on low speed until a cohesive dough forms. The dough will look shaggy and rough at first, and that is completely normal. Keep the mixer running and give it a minute or two to pull together before you judge it. (photos 1 & 2)

Rye flour absorbs water more slowly than bread flour, so the dough may feel stickier than expected in the first minute of mixing. Resist adding extra flour and let the mixer run.

Step 2: Knead Until Soft and Supple. Increase the mixer speed to medium-low and knead for 5 minutes. The finished dough should feel soft and supple, but do not expect it to behave like a standard wheat dough. Because of the high rye content, the dough will tear easily if you try to stretch it thin, and that is exactly as it should be. (photo 3).

Skip the windowpane test (when dough stretches thin without tearing) here. Rye flour has a lower gluten content than wheat, so the dough simply will not pass it. Go by feel and timing instead. If it is smooth and soft after 5 minutes, it is ready.

Bulk Proof

Step 3: Turn the dough out into a lightly oiled large bowl. Flip the dough once to coat the top with oil, then cover the bowl with plastic wrap. Set it in a warm spot and allow it to bulk proof for 45 minutes, or until the dough has doubled in size. (photos 4 & 5)

Proof times depend on your kitchen temperature. A cooler kitchen will push the bulk proof well past the 45-minute mark. Trust the visual cue: the dough should look noticeably puffed and clearly doubled before you move on.

Divide and Preshape

Step 4: Turn the dough out onto a lightly floured surface and divide it into two pieces, aiming for about 900g each. Preshape each piece into a boule by folding each of the four sides toward the center, then flip it over so the seam side is down. Use lightly floured hands to gently tighten the shape against the work surface. Cover with plastic wrap and let it bench rest for 15 minutes. (photos 6-9)

Final Shape

Step 5: Work with one piece at a time. Take the side furthest from you and fold it down to the center, then rotate the dough 180 degrees and repeat with the other side. Next, perform two thumb folds: wrap the dough around your left thumb and seal the edge with the heel of your right hand, moving from right to left. The first fold will not fully close the dough log, and that is expected. One more thumb fold will finish the job. Place each shaped log seam side down into an 8 to 9 inch loaf pan sprayed with non-stick cooking spray, then repeat with the second piece (photos 10-13).

Egg Wash and Final Proof

Step 6: Brush the tops of both loaves generously with the beaten egg. The egg wash does double duty here: it gives the crust a warm golden color and keeps the surface from drying out during the proof. Once the egg wash is applied, there is no need to cover the loaves. Set them in a warm spot and proof for 45 to 60 minutes, until the dough has risen above the rim of the loaf pan in most places. (photos 14 & 15)

This bread won’t get much oven spring because of the high rye percentage, so the final proof is where the real rise happens. Don’t move on until the dough is visibly puffed above the pan’s edge.

Step 7: Preheat the Oven. While the loaves are finishing their proof, preheat your oven to 375°F, conventional setting with no fan.

Bake

Step 8: Bake the loaves for 40 minutes, until the crust is a light golden brown. The most reliable way to confirm doneness is to insert an instant-read thermometer into the center of a loaf: you are looking for 185°F. If the crust colors before the time is up, that is fine, but pull the thermometer out before you take the loaves out of the oven. (photo 16)

Step 9: Cool. Remove the loaves from the oven and turn them out immediately onto a wire rack. Cooling on the rack rather than in the pan prevents a soggy bottom and lets the crust set properly. Allow both loaves to cool completely before slicing. (photo 17).

Recipe FAQs

Before You Go

If this sourdough rye bread earns a regular spot in your weekly rotation, there is plenty more to keep you baking. Browse our Bread Recipes or make this whole wheat sourdough bread next!

This sourdough crispbread is one of the most rewarding things you can make with discard. Dark rye flour and a long fermentation give it a bold, salty tang and a satisfying crunch that holds for weeks.

“I made these on a Friday night and let them ferment overnight, and by Saturday afternoon I had the crunchiest, most flavorful crackers I have ever made at home! The dough rolled out so thin and even, and they stayed crisp on the counter for nearly two weeks. Absolute keeper! I can’t wait to experiment with toppings” ⭐⭐⭐⭐⭐

Margot

If you’re craving a crisp, crunchy rye cracker with a delightful sourdough tang, this is the recipe for you. My favorite version uses a long-fermented sourdough discard for big, bold flavor and a dough that’s surprisingly easy to roll paper-thin. The result is a shatteringly crisp bread that’s worlds above anything from a box.

These are the kind of crackers I put out with cheese and call it dinner, and no one complains. If you love rye-forward baking, my Swedish knäckebröd is the closest cousin to this recipe and worth making side by side, or you can try this easy rieska recipe or these sourdough discard crackers!

Ingredients & Substitutions

• Dark Rye Flour: This is the backbone of the recipe, giving the crispbread its hearty, slightly nutty flavor and helping create a genuinely crisp texture. If you love baking with rye, you should try this sourdough rye bread next! If you substitute whole wheat or all-purpose flour, the crackers will bake up with a noticeably milder flavor and a different crumb structure or you could make these whole wheat crackers.
• Sourdough Discard: Flat, unfed discard is what you want here. It adds bold tang and, interestingly, gives the dough a slight elasticity that makes rolling it paper-thin much easier than you might expect. Using active, bubbly starter instead of discard will produce a milder flavor. For more on keeping your starter healthy between uses, my guide on how to feed sourdough starter covers everything you need to know.
• Kosher Salt: Kosher salt seasons the dough evenly without overpowering the rye or the tang from the discard. If you only have table salt, use a smaller amount since it is finer and more concentrated.
• Milk: A small amount of milk adds just enough richness to bring the dough together smoothly and soften the tang slightly. Substituting water will produce a crisper crispbread with a little less depth of flavor.
• Softened Butter: Brushed on just before baking, the butter helps the crispbread brown evenly and adds a subtle richness to the finished cracker. Use it soft so it spreads easily without tearing the rolled dough.
• Flaky Sea Salt: Sprinkled on top before baking, flaky sea salt like Maldon adds a satisfying crunch and a bright pop of salinity in every bite. Kosher salt works in a pinch, but the flake texture makes a real difference. You can find other fun topping inspirations in my [sourdough crackers]!

Variations for sourdough crispbread (knackebrod)

• Seeded Topping. Press sesame seeds, poppy seeds, fennel seeds, or caraway into the rolled dough before baking. Any seed works, but caraway is the most traditional and leans into the rye flavor.
• Herb and Garlic. Mix a teaspoon of dried or fresh rosemary or thyme directly into the dough before resting. The fermentation time draws out the aromatics and they bake into every bite. Just know that when adding inclusions to the dough, it can cause the crackers to tear if rolled thin.
• Spicy. Add a pinch of red pepper flakes or smoked paprika to the dough. The heat stays subtle but gives the finished crispbread a little warmth that works well with soft cheese.

Professional Tips for Perfect sourdough crispbread (knackebrod)

• Roll thinner than feels right. The single most common mistake with sourdough crispbread is stopping the rolling pin too soon. If the dough looks translucent and feels almost too delicate to handle, you are in the right place. Thicker dough bakes up chewy in the center no matter how long it stays in the oven.
• Do not pull them early. The crispbread should be a deep golden brown throughout before it comes out of the oven. If the edges look done but the middle feels soft when you press it lightly, give them another 2 to 3 minutes. Underbaking is the number one reason these turn soggy after cooling.
• Keep pieces small and consistent. Pieces larger than about 3 by 4 inches are difficult to bake through evenly, since the edges will start to darken before the center dries out. Cutting them to a similar size also means you can pull a full tray at once without some pieces overbaking while others lag behind.
• Let the long ferment do the work. Rolling the dough after just an hour produces a mild cracker. Letting it rest at room temperature for 24 to 48 hours builds the sharp, tangy flavor that makes these worth making, like I do whenever I have the time. For a broader look at what tools and setups support long sourdough fermentation well, essential sourdough tools for baking is worth a read before you get started.

How to Make sourdough crispbread (knackebrod)

Use these instructions to make paper-thin, deeply tangy knackebrod with a satisfying crunch. Further details and measurements can be found in the recipe card below.

Mix the Dough

Step 1: Add the dark rye flour, sourdough discard, kosher salt, and milk to a large bowl. Mix with a large fork or spatula until the mixture looks shaggy and the flour is mostly incorporated, then knead briefly in the bowl with your hands until it comes together into a ball. The dough will feel quite stiff and just a little sticky, which is completely normal. (photos 1-3)

Rye flour has very little gluten, so this is not a dough that smooths out into something silky. It should feel dense and firm, almost like a stiff clay.

Rest and Ferment

Step 2: Cover the bowl and let the dough rest at room temperature. For same-day crispbread, 1 to 2 hours is enough. The dough will not puff or rise dramatically the way a yeasted dough does. A slight softening and a faintly sour aroma are the signs that fermentation is working. (photos 4 & 5)

For the best flavor, let the dough ferment at room temperature for 24 to 48 hours before rolling and baking. That longer ferment is my favorite approach because it really amplifies the sourdough tang and gives these crispbreads their most distinctive flavor. The overnight or multi-day ferment is not required, but it is worth planning for if you can. The discard’s slight elasticity also develops further with time, which actually makes the dough easier to roll paper-thin later.

Step 3: Prepare to Roll and Bake. Preheat your oven to 350°F (no fan). Divide the dough into 6 equal pieces and keep them covered with plastic wrap so they do not dry out while you work. Working with one piece at a time keeps the rest from forming a dry skin, which is the enemy of clean, thin rolling. (photo 6)

Roll the Dough

Step 4: Place one piece of dough on a sheet of parchment paper and begin rolling. Press the rolling pin away from your body while holding the parchment steady with your free hand — it is basically acting as a human dough sheeter, and that steady anchor is what lets you get real thinness without the dough sliding around. If the dough starts sticking to the rolling pin, lay a second sheet of parchment on top and continue rolling through it (photos 7 & 8).

Step 5: Roll Thinner and Split. Roll until you have a rough rectangle about 7 to 8 inches across, then remove the top parchment and cut the piece in half. Separate the two halves on the parchment, replace the top sheet, and keep rolling both pieces until they are as thin as you can possibly get them (photo 9).

Roll the dough as thin as you can manage — this is the secret to crisp, not chewy, crackers.

Dock and Cut

Step 6: Dock, Cut, and Top. Using a fork in each hand, poke the dough all over with the tines. This docking keeps the crispbread flat and promotes even baking. Then use a pizza wheel or sharp knife to cut the crackers to your preferred size, about 1 inch by 4 inches works well, and nothing much larger than 3 inches by 4 inches, or the centers tend to stay chewy while the edges finish. (photos 10-13)

Step 7: Trim and Season. Trim any ragged edges for clean lines. Separate the pieces slightly on the parchment, brush each one lightly with softened butter, and sprinkle with flaky sea salt (photos 14-16).

Bake

Step 8: Slide the parchment onto a baking sheet and bake for 15 to 17 minutes, until the crispbread is golden brown and crisp throughout. Pull one piece and snap it — if it bends rather than breaks, it needs more time. Do not pull the pan early; underbaking leads to a soggy texture instead of that satisfying crunch. Transfer the finished crispbread to a wire rack and cool completely before storing (photo 17).

Step 9: Repeat and Cool. Continue with the remaining dough pieces, repeating the rolling, docking, cutting, and baking process. If you have extra baking sheets and oven space, you can run multiple trays at once. Once fully cooled, store the crispbread in an airtight container at room temperature for up to two weeks. (photo 18)

Recipe FAQs

Before You Go

If sourdough crispbread has earned a permanent spot in your kitchen, there is plenty more to explore. Browse our Bread Recipes or make this sourdough pretzel recipe next!

A recipe for tender, moist blueberry bread using fresh or frozen blueberries. The bread has a balanced sweetness with a touch of cinnamon.

“I made this with frozen blueberries straight from the freezer and it sliced perfectly with a serrated knife after cooling. The cinnamon is subtle but you would definitely miss it if it were gone. I will be making your strawberry next so good!” ⭐⭐⭐⭐⭐

Priya

This blueberry bread is perfect because I can make it year-round! It is a moist, soft loaf studded with blueberries, with a hint of cinnamon. Made completely by hand, making it super easy for your kids to help!

This bread fits perfectly alongside a cup of coffee in the morning or sliced warm as an afternoon snack. If you love easy quick breads, my vegan banana bread uses a similar one-bowl method and is just as weekday-friendly. You could also make the cranberry bread recipe during the holiday months!

Ingredients & Substitutions

• Coconut Oil: Melted coconut oil keeps this loaf moist and tender while blending smoothly into the wet ingredients. Vegetable oil works as a substitute, though you will lose the subtle coconut flavor.
• Buttermilk: The acidity in buttermilk reacts with the baking soda for lift and contributes to the bread’s soft, tender texture. Regular milk will reduce both the rise and the tenderness, so stick with buttermilk if you can. If you are a buttermilk baker like I am, my buttermilk pancake recipe is another place it really shines.
• Baking Powder and Baking Soda: These two leavening agents work together, with baking soda relying on the buttermilk’s acidity to do its part. Altering the amounts will affect both the rise and the texture, so measure carefully.
• Ground Cinnamon: A small amount of cinnamon adds warmth and depth without announcing itself. Omitting it will not break the recipe, but the flavor will feel a little flatter.
• Blueberries: Fresh blueberries go straight into the batter with no prep beyond rinsing and drying. If using frozen, keep them frozen and toss them in about 2 tablespoons of additional flour right before folding them in. That small step traps their released moisture and keeps them from sinking to the bottom of the loaf just like in this strawberry bread!
• White Sparkling Sugar: This optional finishing touch creates a lightly crunchy, sparkly top crust. Skip it if you do not have it on hand, which is fine!

Variations for Blueberry Bread

• Zest Addition. Add the zest of an orange, lemon, or key lime to the sugar and let it sit while you scale the remaining ingredients. The citrus brightens the blueberry flavor and plays especially well with the cinnamon. You could also try adding blueberries to this orange bread!
• Muffin Format. Divide the batter evenly among a standard 12-cup muffin tin lined with paper liners and bake at 350°F for 18 to 22 minutes. If you love that format, my Coffee Cake Muffins uses a similar quick batter and bakes up just as easily.
• Add some chocolate! I will always accept the addition of chocolate! This loaf would be divine with milk, white, bittersweet, or semi-sweet chocolate chips.
• Add a crumble: You can add a streusel or crumble before baking! Use the topping from these raspberry crumble bars or from this apple streusel bread!

Professional Tips for Perfect Blueberry Bread

• Use a serrated bread knife for clean slices. A serrated knife glides through the crust and crumb without dragging or compressing the loaf. A straight-edged knife will tear the top crust and leave you with ragged slices, especially while the loaf is still slightly warm.
• Do not rotate the loaf before 45 minutes. The center crumb needs time to mostly set before you jostle the pan. If you rotate earlier, the center can sink and stay sunken even after the loaf is fully baked, as I learned after one unfortunate early rotation.
• Stop whisking the moment the batter comes together. Once the dry ingredients are incorporated and the batter looks smooth, put the whisk down. Overmixing develops too much gluten and produces a tough, dense loaf instead of a tender one.
• Flour your frozen blueberries right before folding. Keep them frozen until the last possible second, then toss them in about 2 tablespoons of additional flour and fold them straight into the batter. This traps their released moisture, keeping them suspended in the loaf rather than sinking to the bottom. My blueberry drop biscuits use the same principle with fresh berries!

How to Make Blueberry Bread

Use these instructions to make a moist, tender blueberry bread with a crunchy sparkling sugar top and juicy jammy fruit in every slice. Further details and measurements can be found in the recipe card below.

Step 1: Preheat the oven to 350°F conventional and spray a standard 9 x 5-inch loaf pan with nonstick cooking spray. Set it aside while you mix the batter.

Make the Batter

Step 2: Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl until evenly combined. Set aside. (photos 1& 2)

Step 3: Add the buttermilk, eggs, vanilla, sugar, and warm coconut oil to a large mixing bowl. Whisk vigorously until the mixture is completely smooth and emulsified. The batter will look glossy and uniform. If your coconut oil is too cool and starts to seize into little white specks when it hits the cold eggs, just keep whisking and it will smooth out. If it was too cool it might not emulsify back in so make sure it’s slightly warm. (photo 3)

Step 4: Add the dry ingredients into the wet ingredients and whisk until a smooth batter forms, then stop. Overmixing after this point develops too much gluten and can make the bread tough, so as soon as the last streak of flour disappears, put the whisk down. (photos 4-6)

Step 5: Gently fold the blueberries into the batter using a flexible spatula. Use slow, deliberate strokes from the bottom of the bowl up and over the top, turning the bowl as you go. You want the berries distributed evenly without breaking them open and bleeding blue into the whole batter. A few gentle folds is all it takes. (photos 7 & 8)

It sounds fussy, but I always scrape the fruit-heavy bottom of the batter into the pan first, then make sure the final spoonfuls going on top carry plenty of blueberries. If most of the fruit lands at the bottom of the pan, it sinks further during baking and your top slices end up nearly berry-free, even with the flour coating doing its job.

Step 6: Dollop the batter into the prepared loaf pan and spread it out evenly. Sprinkle the sparkling sugar over the top if using. The batter will be thick, like a very full, dense cake batter, and that is exactly right. (photo 9)

Bake and Finish

Step 7: Bake the loaf for approximately 55 minutes, but start checking at 45 minutes. At that point, rotate the pan 180 degrees in the oven.

The center crumb needs that initial 45 minutes to mostly set before you jostle it around. Rotating too early risks a sunken center even in a fully baked loaf, so hold off until then even if it smells incredible and you are tempted to peek.

Step 8: Check for doneness at 55 minutes by inserting a cake tester or toothpick into the center of the loaf. It should come out with just a few clinging crumbs, not wet batter, and when you lightly press the center of the loaf with your fingertip it should provide a little resistance and spring back rather than feeling soft and yielding. If it still feels squishy or the tester comes out wet, return the loaf to the oven and check again in 5 minute intervals. (photo 10)

Step 9: Remove the loaf from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack. Running a thin spatula or offset knife around the edges first makes this easier. The loaf will feel fragile and very moist right out of the oven, so give it the full 10 minutes in the pan before attempting to unmold.

Step 10: Slice using a serrated bread knife for the cleanest cuts. The sparkling sugar on top will have baked into a satisfying, crackly crust, and you will see the blueberries suspended throughout the crumb rather than pooled at the bottom. Serve warm or at room temperature. (photo 11)

Recipe FAQs

Before You Go

If this blueberry bread earned a spot in your regular rotation, there is plenty more waiting for you. Browse our Breakfast & Brunch Recipes or check out this sourdough banana bread if you want to see how discard behaves in a quick bread!

This whole wheat pizza dough is 100% whole wheat and still bakes up airy and chewy. It is the kind of crust that makes you want to skip the delivery order for good.

“I was skeptical that 100% whole wheat dough could stretch this thin without tearing, but after the cold proof it was incredibly extensible and easy to shape. The crust baked up with great chew and my kids didn’t even notice the swap.” ⭐⭐⭐⭐⭐

Monica

Pizza night in my house almost always starts with this dough. I make the boules the night before, and by the time I pull them from the refrigerator the next evening, they are pillow-soft, fragrant, and incredibly easy to stretch.

If you already love working with whole wheat flour, this dough follows the same principles as my whole wheat bread recipe, so the process will feel familiar from the first mix. Might I also suggest this whole wheat pita bread for easy personal pizzas!

Ingredients & Substitutions

• Active Dry Yeast: This is what leavens the dough and gives the crust its airy, open structure. If you use instant yeast instead, skip the blooming step and add it directly with the dry ingredients, and expect the dough to rise a little faster. Looking for a set it and forget it pizza dough? Make this no-knead pizza dough.
• Whole Wheat Flour: This is the only flour in the recipe, and it delivers the nutty, earthy flavor and chewy texture that make this crust worth making.If you love baking with whole wheat, my whole wheat sourdough bread follows the same whole-grain principles and is a great next project.
• Granulated Sugar: A small amount of sugar feeds the yeast during blooming and helps the dough develop a touch of sweetness that balances the earthy bran flavor.
• Warm Water: The warm water activates the yeast and hydrates the flour. Too hot and it kills the yeast; too cold and fermentation stalls. Looking for a fun alternative to water, try my beer pizza dough next!
• Kosher Salt: Salt strengthens the gluten structure and sharpens the overall flavor. If you use table salt, reduce the amount slightly since it is finer and more concentrated.
• Olive Oil: Olive oil adds moisture and richness, contributing to a tender, pliable dough that stretches without fighting you. Swapping it for a neutral oil like canola will keep the texture the same, but you will lose the subtle flavor olive oil brings.
• Semola Flour, for Shaping: Semola is finely ground durum wheat that is coarser than all-purpose flour but finer than traditional semolina. It keeps the shaped dough from sticking to the peel or work surface without making the bottom gummy, which is exactly what you need when you are launching a stretched, thin-bottomed pizza onto a hot stone.
• *See the recipe card for full information on ingredients and quantities.*

Variations for Whole Wheat Pizza Dough

• Herbed Dough. Mix 1 to 2 teaspoons of dried oregano, rosemary, or Italian seasoning directly into the flour before combining with the wet ingredients. The herbs bloom during the cold ferment, and the flavor comes through in every bite. You can use fresh herbs. I suggest blooming them in oil before adding them to the dough.
• Garlic Oil Base. Instead of plain olive oil in the dough, use garlic-infused olive oil. The dough takes on a subtle savory depth that is especially good with a white pizza.
• Prep a personal pan pizza. Instead of stretching the dough thin, press the dough into an oiled cast-iron skillet or baking pan. Let rise at room temp for 30–60 minutes, then bake for a thick-crust pizza. It’ll turn out more similar to my no knead focaccia!
• Go crazy with your topping! You can pile on roasted vegetables, fresh mozzarella, and a generous ladle of sauce, and this crust will hold. The dough stretches thin without tearing, which means more toppings and a crust that does not go soggy in the center.

Professional Tips for Perfect Whole Wheat Pizza Dough

• Match your pizza size to your equipment before you start. The dough can stretch to 18 inches, but only make a pizza that fits your peel and stone. Trying to launch an oversized pizza onto an undersized stone will cost you the whole thing; I learned that the hard way!
• Room temperature proofing before shaping. Cold dough is tight and fights back when you stretch it, and you will tear through the bottom before you reach a workable size. Let the dough rest at room temperature for 2 to 3 hours after pulling it from the refrigerator; it should feel pillowy and relaxed before you touch it.
• Stretch the bottom crust as thin as you can without tearing it. A thicker bottom stays doughy in the center and shrinks your pizza. Work from the inside out, pressing and rotating gradually, and only pick the dough up to use your knuckles and gravity once it begins moving freely.
• Always shake the peel before you open the oven. If the dough does not slide freely, it will stick mid-transfer and fold over itself on the stone. Dust any spots that cling with more semolina flour, and work quickly once toppings are on, since moisture from the sauce will start bonding the dough to the peel.

How to Make Whole Wheat Pizza Dough

Use these instructions to make a chewy, whole-grain pizza dough with a crisp bottom and a puffy, well-developed edge. Further details and measurements can be found in the recipe card below.

Make Dough

Step 1: Combine the yeast, sugar, and warm water in the bowl of a stand mixer or in a small bowl. Stir gently and let the mixture sit for about 5 minutes. You are looking for a foamy, fragrant surface, The yeast should visibly bubble and puff. (photo 1)

If the mixture stays flat and cloudy after 5 minutes, the yeast may be old or the water was too hot or too cold, aim for around 110°F. It is worth starting over before building the rest of the dough on top of it.

Step 2: Add the flour, salt, and olive oil, and mix until a rough, shaggy dough forms. Whether you are mixing by hand or using a stand mixer on low, the dough will look ragged and uneven at this stage; that is completely normal! Whole-wheat dough often feels stiffer and drier than white-flour dough at the start because the bran in the flour absorbs water more slowly. Resist the urge to add more water. (photos 2 & 3)

If mixing by hand, make a well in the center of your flour-and-salt mixture, then pour in the yeast mixture and olive oil. Stir together with a spoon until a shaggy dough forms. If you are mixing in a stand mixer, add the flour, salt, and oil directly to the bowl with the yeast mixture.

Step 3: Knead the dough until it is smooth and elastic. If you are working by hand, transfer the dough to a lightly floured surface and knead for 5 to 7 minutes. If you are using a stand mixer, increase the speed to medium-high and knead for about 3 and a half minutes. Either way, you are looking for a dough that has gone from rough and shaggy to soft, cohesive, and slightly tacky but not sticky. It will spring back gently when pressed with a fingertip. (photos 4 & 5)

Divide and Proof

Step 4: Decide how many pizzas you want to make. This recipe makes 2 large pizzas (about 335g each), one extra-large, or 3 smaller ones. Divide the dough accordingly, then shape each portion into a boule: fold each corner of the dough underneath itself and place it seam-side-down on the work surface. Gently cup the dough in your hands and pull it toward your body, rotating a quarter turn, then pulling again. Keep repeating this motion until the dough ball feels taut and no longer slouches against the table. If the surface starts to tear, stop, you are done. Over-tightening does more harm than under-tightening here. (photos 6 & 7)

Step 5: Place the shaped dough balls on a rimmed baking sheet or baking dish lightly coated with olive oil. Wrap tightly with plastic wrap and refrigerate for at least 6 hours or overnight. The cold proof develops flavor and makes the dough easier to stretch later. (photo 8)

Step 6: About 2 to 3 hours before you want to bake, pull the tray from the refrigerator and leave it out at room temperature to finish proofing. The dough will relax, puff slightly, and become noticeably softer and more pliable.

Letting it come to room temperature all the way through is what gives you a thinner bottom crust and a fluffier edge once it hits the oven.

Shape

Step 7: Preheat and Prepare. Preheat the oven to 450°F with a pizza stone on the center rack if you have one. The stone needs at least 30 to 45 minutes to heat through fully. A cold stone is one of the most common reasons a whole wheat crust comes out soft and pale on the bottom. If you do not have a pizza stone, slide a metal baking sheet onto the center rack about 5 minutes before you are ready to bake.

Step 8: Stretch the Dough. Generously dust your work surface with semola flour and place one dough ball in the center. Lightly dust your hands with semola as well, then press your fingers into the dough about half an inch from the edge, working your way around the entire perimeter. This defines the outer crust and keeps it tall and puffy while the center stretches thin. (photo 9)

Semola flour is more finely ground than standard semolina. The smaller grain size lets the dough slide freely on the peel and stone without adding gritty texture to the bottom of the crust.

Step 9: Use the fingers of both hands to gently press and stretch the center of the dough flat, working inside the border you just defined. Rotate the dough as you go, pressing and stretching gradually outward. Once the dough begins to give more easily, you can pick it up and let gravity do some of the work, draping it over your knuckles and slowly pulling your hands apart. Either method works, stay on the surface if the dough feels fragile, or go airborne once it relaxes. Each dough ball stretched to about 18 inches across before baking for me, which is as large as my pizza stone can accommodate. (photo 10)

Especially with whole wheat dough, stretch the bottom crust as thin as you can without tearing it. A thinner center means a better-proportioned slice and a bigger pizza overall. Keep the surface well dusted with semola throughout.

Add Toppings and Bake!

Step 10: Top and Transfer. Transfer the stretched dough to a pizza peel. Spread on some pizza sauce, sprinkle on some mozzarella cheese (a mixture of fresh and low-moisture), and any other desired toppings. Then give the peel a gentle shake. The pizza should slide freely. If any part sticks, lift the edge and dust a little more semola flour underneath before you open the oven. Working quickly from this point helps prevent sticking. (photos 11 & 12)

Step 11: Bake. Open the oven carefully and position the peel over the stone. Get the pizza almost into place, then quickly push the peel forward and pull it back sharply, letting the forward momentum carry the pizza onto the stone while the peel slides out from underneath. Close the oven and bake for about 10 minutes. You do not want to overbake the whole wheat crust, or it will become crunchy and dry, pull it when the edge is deep golden and the cheese is bubbling. If you are baking on a sheet pan instead of a stone, check doneness by lifting one edge: the center should hold its shape and not flop or collapse downward. (photo 13)

Step 12: Finish and Serve. Slide the pizza peel under the finished pizza and transfer it to a cutting board. Cut and serve with a Tuscan kale salad!

Recipe FAQs

Before You Go

If this whole wheat pizza dough has you excited about cooking from scratch, there is plenty more waiting for you. Browse our lunch & dinner recipes or you can make this bacon turkey bravo made with this homemade tomato basil bread!

This gluten free chocolate banana bread is deeply chocolatey, tender, and made with just a handful of wholesome ingredients. Oat flour keeps the crumb soft and light without any gummy texture.

“I made this on a Sunday afternoon with three very ripe bananas that were about to go to waste. The batter came together in under 15 minutes and the loaf baked up beautifully, with a crackly top and a genuinely moist crumb all the way through. Gonna make them into muffins next for my next brunch!” ⭐⭐⭐⭐⭐

Margot

This bread has become my go-to when I have overripe bananas on the counter and want something that feels a little more special than a plain loaf. The batter comes together in about ten minutes, and the smell coming from the oven while it bakes is genuinely hard to resist.

It is wonderful sliced thick and eaten as an afternoon snack, but it also works as a casual dessert. If you love the combination of banana and chocolate and want something richer and more indulgent, my chocolate banana bread should be your next stop or make this banana scone recipe! For more decadent quick breads, you should make this date nut bread or this fig bread! For another gluten free dessert try these gluten free lemon bars!

Ingredients & Substitutions

• Ripe Bananas: Lightly speckled bananas bring the most natural sweetness and moisture, and they help bind the batter in place of eggs. Just like when making this cookie butter banana bread!
• Oat Flour: This is the structural base of the bread, and it keeps the crumb soft and tender without any gummy quality you sometimes get from gluten free baking. Do not substitute a different flour without expecting significant changes in texture and flavor. If you love baking with oat flour, my oat flour banana bread is a great companion recipe to have on hand.
• Coconut Oil: Melted coconut oil adds richness and keeps the crumb moist without weighing it down. Use it while it is still warm so it blends smoothly into the wet ingredients without seizing. If you substitute another neutral oil, choose one with a similar fat content for comparable results.
• Cocoa Powder: Unsweetened cocoa powder delivers the deep chocolate flavor throughout the entire loaf. For a more chocolate quick breads make this chocolate bread next!
• Bittersweet Chocolate Chips: Folded into the batter, they create pockets of melted chocolate in every slice. Use vegan chocolate chips if you want the full loaf to be plant based. If you love baking with chocolate chips makes sure you try this chocolate chip bread next!

Variations for Gluten Free Chocolate Banana Bread

• Muffin Format. Pour the batter into a lined muffin tin and bake at 350°F until a toothpick comes out clean, about 20 to 25 minutes. This is a great option for grab-and-go portions, and it works just as well as these banana bread muffins for using up ripe bananas.
• Extra Banana Topping: Slice a banana lengthwise and press the halves, cut side up, into the batter before baking. The banana softens and caramelizes slightly on top, adding visual appeal and a little extra sweetness to every slice.
• Mix-ins: Fold in some white chocolate chips, peanut butter chips, walnuts or pecans! You could also add a peanut butter swirl or chopped peanuts just like with my peanut butter banana bread!
• Sugar the pan! One of my new favorite ways to bake banana bread is to coat the loaf pan in granulated sugar, like in my chocolate chip banana bread! It creates the best crust every time!

Professional Tips for Perfect Gluten Free Chocolate Banana Bread

• Use conventional, not convection. Convection circulates hot air and will over-brown the outside of this loaf while the center is still raw. Set your oven to 350°F on the conventional bake setting and let the longer bake time do the work.
• Learn to read your toothpick. Chocolate chips melt into the crumb as the bread bakes, which means a toothpick can come out streaked and still look underdone. Look closely: a wet, glossy smear is melted chocolate and is fine, while an opaque, dull streak is unbaked batter and means the loaf needs more time.
• Line the pan with parchment. Spray the pan first, then lay a strip of parchment across the long side so it extends past the rim like handles. This makes lifting the loaf out clean and easy, especially since the crumb is quite moist and tender, like I do with almost every quick bread, including this sourdough banana bread.
• Do not rush the cooling time. The loaf needs 8 to 10 minutes in the pan before you turn it out, and it should be fully cool before slicing with a serrated knife. Cutting into it warm will compress the crumb and give you ragged, gummy slices rather than the clean, tender texture this bread is known for.

How to Make Gluten Free Chocolate Banana Bread

Use these instructions to make a soft, fudgy loaf with deep chocolate flavor and a tender, moist crumb. Further details and measurements can be found in the recipe card below.

Step 1: Preheat your oven to 350°F conventional (not convection). While the oven heats, spray a 9×5 inch loaf pan with nonstick cooking spray, then line the long sides with a strip of parchment paper that extends past the rim. That overhang is your handle for lifting the loaf out cleanly later.

Step 2: Mash your bananas thoroughly in a large bowl before adding anything else. Once mashed, add the maple syrup, warm melted coconut oil, and vanilla extract. Whisk everything together vigorously until the mixture looks glossy, cohesive, and fully emulsified, with no streaks of oil floating on top.(photo 1)

You want a smooth, nearly lump-free paste rather than chunky mashed banana, since any large pieces will create uneven pockets in the finished loaf.

Step 3: In a separate bowl, whisk together the oat flour, cocoa powder, baking powder, baking soda, and salt until the cocoa is evenly distributed and there are no visible clumps. Add the dry ingredients to the wet ingredients and whisk until just combined and smooth. (photos 2-5)

Step 4: Fold in the chocolate chips with a spatula using gentle strokes, just until they are evenly distributed throughout the batter. Pour the finished batter into your prepared loaf pan and smooth the top. If you want, scatter a few extra chocolate chips or sliced banana pieces across the surface before it goes into the oven. (photos 6-8)

Step 5: Bake and Cool. Bake the loaf for 45 to 55 minutes, until a toothpick or cake tester inserted into the center comes out clean. The top will feel set and spring back lightly when pressed, and the edges will have pulled away slightly from the sides of the pan. (photo 9)

Step 6: Cool the loaf in the pan for 8 to 10 minutes before lifting it out using the parchment overhang and transferring it to a wire rack. The loaf is very soft and moist when hot, so do not try to slice it straight from the oven or it will fall apart. Once it has cooled completely, slice with a serrated knife using a gentle sawing motion for the cleanest cuts.

Recipe FAQs

Before You Go

If this gluten free chocolate banana bread earned a spot in your regular rotation, there is plenty more waiting for you. Browse our quick bread recipes, or you can make this chocolate chip zucchini bread next!

The best buttermilk pancake recipe! Precise measurements for light, fluffy pancakes every time. They have just a hint of sweetness and a light buttermilk tang.

“I have made so many pancake recipes over the years and this one finally got the texture right. Mine came out tall and fluffy and they held up even after sitting on the plate for a few minutes. My kids asked for a second batch immediately!” ⭐⭐⭐⭐⭐

Renata

There is something about a stack of pancakes on a slow Saturday morning that makes everything feel a little more manageable. I have tested and tweaked this recipe over the years, and the version here is the one I come back to every single time.

Serve them warm with maple syrup and a pat of cinnamon butter, or keep it simple with whatever you have on hand.If you love a fun weekend breakfast, try this brioche French toast recipe or this Belgian waffle recipe next!

Ingredients & Substitutions

• Granulated Sugar: Adds a light sweetness and helps the pancakes develop that golden-brown color in the pan. Reducing it will affect both the color and the flavor, so adjust carefully to taste.
• Baking Powder and Baking Soda: These two leavening agents work as a team. Baking powder delivers a consistent rise, while baking soda reacts directly with the buttermilk’s acidity for extra lift. Do not reduce either one.
• Buttermilk: This is the ingredient that makes these pancakes what they are. Its acidity reacts with the baking soda to create bubbles throughout the batter, producing a light, tender crumb with a subtle tang. Low-fat buttermilk produces the tallest, fluffiest results. If you do not have buttermilk on hand, whole milk is the closest substitute, though the pancakes will not be quite as tall or tender. Alternative milks and low-fat milk work in a pinch but will reduce both height and tenderness. If buttermilk is a staple in your kitchen, this best buttermilk biscuits recipe and buttermilk bread are worth making!

Variations for Buttermilk Pancake Recipe

• Add fruit! After pouring the batter into the pan, scatter fresh or frozen blueberries, strawberries, or bananas directly onto each pancake before the bubbles form. Adding them to the bowl before cooking will deflate the batter, so wait until the batter hits the pan.
• Spiced Pancakes. Whisk 1 teaspoon of cinnamon and a pinch of nutmeg into the dry ingredients for a warmer, cozier flavor. The sugar and buttermilk tang balance the spice without changing the batter’s behavior. Or you could make these gingerbread pancakes!
• Chocolate Chip Pancakes. Scatter a small handful of semi-sweet chocolate chips onto each pancake after pouring, or mix them into the batter, but be sure to stir each time you ladle, just like with these oatmeal chocolate chip pancakes. You could also try dark chocolate or even M&M’s! I’ve also made some funfetti pancakes with rainbow sprinkles, and the kids absolutely love them!

Professional Tips for Perfect Buttermilk Pancake Recipe

• Cook in butter or ghee spray, not neutral oil. Butter and ghee create that golden, slightly crisp edge that makes these pancakes worth making. Neutral oil works technically, but the flavor and color are noticeably flatter. A countertop griddle is a great option if you are cooking for a crowd and need more surface area.
• Always cook a tester pancake first. The first pancake is not a failure; it is how you calibrate the pan. It allows the heat to even out across the surface, and it tells you whether to raise or lower the flame before you commit the rest of the batter.
• Adjust the heat as you go, not just at the start. If the pancake browns before bubbles pop in the center, lower the heat. If the batter is still wet after 3 minutes, nudge it up slightly. The pan temperature shifts throughout the cook, so treat it as an ongoing adjustment rather than a one-time setting.
• Do not flip early. The bubbles forming across the surface are your cue, not the clock. Wait until they appear and pop in the center before flipping, then cook another 1 to 2 minutes on the second side until the pancake springs back lightly when touched. Flipping too soon is the most common reason pancakes deflate.

How to Make This Buttermilk Pancake Recipe

Use these instructions to make light, fluffy, golden-edged buttermilk pancakes with a tender crumb. Further details and measurements can be found in the recipe card below.

Make Pancake Batter

Step 1: Whisk together the flour, granulated sugar, baking soda, baking powder, and kosher salt in a medium bowl until evenly combined, then set aside. (photos 1& 2 below)

I took a page from my pumpkin pancakes and reduced the buttermilk in my long-time standard recipe. This produced super thick and fluffy pancakes and they were more tender because I could whisk them less. Win win.

Step 2: In a separate medium bowl, whisk together the egg, buttermilk, and melted butter until smooth. The mixture will look thin and slightly glossy. (photos 3 & 4)

Step 3: Add the dry ingredients to the wet ingredients and whisk until just combined. Stop whisking the moment you no longer see dry streaks of flour. (photos 5 & 6)

Step 4: Heat a large sauté pan over medium heat with a small pat of butter or a generous spray of ghee cooking spray. Let the pan warm for a couple of minutes before you pour anything in.

Cook Pancakes

Step 5: Cook a tester pancake first. Scoop or pour about ½ cup of batter into the center of the pan. Watch the surface carefully: cook until bubbles appear and pop in the center of the pancake, then flip with a flat spatula and cook another 1 to 2 minutes on the second side, or until the pancake springs back when you press it lightly. Both sides should be a lovely golden brown.

Part of the tester pancake process is allowing the pan to heat evenly and then settle at a consistent temperature. You will almost certainly need to adjust the heat after this first round. Lower it if the bottom browns or burns before the bubbles pop. Nudge it slightly higher if the batter still looks wet and unset after 3 minutes. Watch the pancake, not the clock.

Step 6: Cook the Remaining Pancakes. Spray the pan with ghee cooking spray or add a fresh pat of butter, then scoop about ½ cup of batter into the pan in 3 places if you are working in a 12-inch sauté pan. A medium 8 to 10-inch pan will fit 1 to 2 pancakes at a time. Alternatively, you can use a countertop griddle. I don’t have one, but I’m jealous that you do. (photos 7 & 8)

Step 7: Cook this round the same way you cooked the tester, but expect them to move a little faster now that the pan is fully up to temperature. Watch the surface for bubbles to appear and pop in the center of each pancake, then flip with a flat spatula. Cook another 1 to 2 minutes on the second side, until the pancake springs back when you press it lightly and both sides are a lovely golden brown.

Step 8: If you are adding fruit, like blueberries, scatter them onto each pancake right after you pour the batter into the pan. Adding them before you pour means they sink and drag the batter down. Adding them after the bubbles start forming will work, but they will slightly deflate the pancakes, so the earlier in the cook the better.

Step 9: Continue cooking in batches, adjusting the heat as needed between rounds, until all the batter is used. Serve warm in a giant stack with maple syrup and cinnamon butter. Ok, or just regular butter! (photo 9)

Before You Go

If this Buttermilk Pancakes recipe earns a spot in your regular rotation, there is plenty more where that came from. Browse our breakfast & brunch recipes or make these sourdough crepes next, or use the rest of your buttermilk to make these buttermilk ranch biscuits!

This Belgian Waffle Recipe is exactly what a weekend brunch deserves: crispy on the outside, impossibly light on the inside, and developed overnight so all the work is done before you wake up.

“I was nervous about making waffle batter with yeast and letting it rest overnight, but Oh my goodness these were the best waffles I’ve ever made! The waffles came out with the crispiest edges I have ever gotten from my iron. I will never go back to a quick mix.” ⭐⭐⭐⭐⭐

Renata

These yeasted waffles were my go-to for brunch service when I was a pastry chef in Manhattan restaurants, and now they’re a staple in my home kitchen. Their crisp, crunchy edges and soft, airy interiors are unmatched, thanks to a slow overnight rise and real butter. Prep them the night before and wake up to mind-blowing waffles with minimal morning effort!

These are equally at home on a brunch spread or a weeknight dinner plate alongside something savory. If you love restaurant quality for your weekend breakfasts, my brioche French toast recipe and these sourdough crepes belong in your regular rotation too.

Ingredients & Substitutions

• Dry Active Yeast: This is the ingredient that sets these waffles apart, creating the lift, crunch, and open interior that baking powder cannot replicate. Do not substitute with instant yeast, as it will alter the proofing time and the final texture.
• Warm Water and Whole Milk: Together, these provide the liquid base that activates the yeast and gives the batter its body and creaminess. Substituting with lower-fat milk will result in less rich waffles.
• Unsalted Butter: Butter adds richness and flavor and contributes to the light, non-greasy texture of the finished waffle. Do not substitute with oil; the result will be greasy rather than buttery and tender.
• Vanilla Bean Paste: You can use vanilla extract if that’s what you have on hand.
• All-Purpose Flour: All-purpose flour provides the structure the batter needs to puff and hold its shape in the waffle iron. Using whole wheat or another flour will change the texture and may require adjustments to the liquid. For a gluten free waffle try these coconut flour waffles!

Variations for Belgian Waffle Recipe (Yeasted)

• Chicken and Waffles. Skip the maple syrup and serve these with crispy fried chicken, hot sauce, and honey butter. The waffles are sturdy enough to hold the weight, and their lightly sweet, buttery flavor balances the heat.
• Freezer Waffle Sticks. Cool the finished waffles completely, slice into strips, and freeze in a single layer. Reheat straight from the freezer in a toaster for quick breakfasts all week.
• Savory Herb Waffles. Whisk two tablespoons of finely chopped fresh chives or thyme into the batter before the overnight rest. These pair especially well with eggs and smoked salmon, and make a nice alternative to a buttermilk pancake recipe if you want something more substantial on a savory brunch plate. You could even top them with this everything bagel seasoning!
• Add some spice! Add some cinnamon, apple pie spice or this pumpkin spice recipe to the waffles for an added flavor.

Professional Tips for Perfect Belgian Waffle Recipe (Yeasted)

• Use a Belgian waffle maker, not a standard round iron. A good Belgian waffle maker gets hot enough to puff the batter immediately and has deep wells that allow steam to escape, which is what produces the crispy exterior and open interior this recipe is built for. My go-to is the Breville Square Waffle Maker, though the lower-cost option works if you don’t mind waffles that are less deep and airy. If you do not own one, this is the recipe worth borrowing one for.
• Heat the iron longer than the ready light suggests. I always let mine continue heating about 10 minutes past when the machine signals it is ready. An iron that is not fully up to temperature will steam the waffle instead of crisping it, and you will lose that shatteringly crisp exterior entirely.
• Do a test waffle before filling all the sections. You want enough batter that it puffs immediately and makes contact with both the top and bottom plates. Too little batter produces a thin, pale waffle; too much makes it dense and wastes batter, which is the last thing you want after an overnight proof.
• Trust the visual cue over the timer. Waffle iron cook times vary widely between machines, and the built-in indicators are not always reliable. Lift the lid carefully and look for an even golden brown across the surface before removing. If you love fermented batter recipes that reward patience, my sourdough pancakes should be your choice for your next brunch!

Recipe FAQs

Before You Go

If yeasted waffles have earned a permanent spot in your weekend rotation, there is plenty more where that came from. Browse our breakfast & brunch recipes or make these homemade bagels next!