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With four ingredients, a few pieces of basic baking equipment, and ten minutes of work, you can bake healthy, nutritious, incredibly delicious loaves of oven-fresh bread in your kitchen at home. Whenever you want.
We’ll show you how.
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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.
Inspired by the famed Poilâne miche, here’s a traditional European style sourdough bread with a large percentage of whole grain flour – delicious.
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).
Seeded Sourdough Bread
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.
Our latest recipes, techniques, and tutorials posts.
latest posts
Sweet tamales are unique, delicious, and a fun project for holiday desserts or breakfasts. Using fresh red corn masa flour, the flavors of heirloom corn come through beautifully and compliment the sweet fruity filling.
Sage, cinnamon, and bourbon-soaked raisins make these Chelsea buns perfect for winter breakfast or tea time. And the whole grain flour and sourdough leavening of the dough add a depth of flavor and a slight tartness that pair wonderfully with the filling.
This spice-filled pumpkin pie with a sourdough crust is mostly decadent and a little bit nutritious. It has a tasty sourdough crust made from high extraction hard red winter wheat which adds fiber and additional nutrients. More flavor too.
Sourdough crackers are perfect with cheese or dipped in hummus, and they’re tasty and interesting enough to have by themselves too. This recipe uses rye flour and black sesame seeds for an earthy and nutty cracker that pairs especially well with interesting cheeses.
Breadtopia family Thanksgiving meals are usually pretty heavy on sourdough leavened… well, nearly everything but the turkey, and we thought it would be nice to formally assemble many of our favorite Thanksgiving meal accompaniments in one place.
This is the best Thanksgiving stuffing I’ve ever made or eaten. The cubed sourdough bread and bountiful herbs impart such delicious flavors that you’ll want to make it year-round.
From the Swabian region of Germany, seelen or “souls” bread was recently added to Slow Food’s Ark of Taste. Hand mixed and rough shaped, sprinkled with coarse salt and caraway seeds, and thrown into a hot oven, they emerge with a hard thin crust and moist interior. Perfect for serving with tomatoes and arugula, enjoying with cheese or an herbed butter, making into sandwiches, or tearing and dipping into hearty soups.
Nixtamal is corn that has been treated with calcium hydroxide through boiling and soaking. The nixtamalized corn is softer and super flavorful, and when ground, the masa or dough has nice binding properties making fantastic corn tortillas or tamales.