30 types of bread
By Emily Burg
Explore 30 irresistible bread types, from sourdough to focaccia and ciabatta, ideal for dipping, sandwich-making, and sparking your next baking adventure
, the star of bread and butter pudding, or simply dipped in olive oil, bread is endlessly versatile. Dive into the history and flavours of 30 global bread varieties to inspire your next bake.
is just the thing to explore for delicious ideas and inspiration.
Stay up to date with
How to keep bread fresh
Keep your bread fresher for longer by storing it in a cool, dry spot – ideally in a breadbox or an airtight container. Avoid the fridge, as this can dry bread out, unless you're dealing with particularly humid conditions. Wrap your loaf tightly in a plastic bag or cling film to lock in moisture for extra freshness.
Can you bake bread without yeast?
Baking bread without yeast is easy, with alternatives like baking powder, bicarbonate of soda or a sourdough starter. These leavening agents help your bread rise without yeast. Alternatively, you can make unleavened bread, such as tortillas, which require no leavening.
Can you refreeze bread?
You can safely refreeze bread, though it might slightly affect the texture. If the bread was thawed in the fridge and kept chilled, it's fine to pop it back into the freezer.
How to defrost bread
To defrost bread, leave it at room temperature or warm it in the oven for a few minutes. You can also use the microwave for speed, but be aware that it might affect the texture.
30 different types of bread
1.
is a game-changer.
2.
.
.
3.
Focaccia is a classic Italian bread, beautifully flavoured with olive oil and herbs, and often topped with ingredients like tomatoes or olives. Soft yet slightly crisp, it's ideal for making sandwiches or tearing and dipping into olive oil and balsamic vinegar.
.
4.
. Historically, tortillas and similar flatbreads were essential during nomadic times, as they could be quickly cooked on hot rocks or sand, making them extremely practical.
5.
Soda bread, an Irish classic, is wonderfully quick to make, relying on baking soda and buttermilk rather than yeast to create its rise. With just four key ingredients – wheat flour, salt, baking soda and buttermilk – it's a simple yet satisfying bake that pairs perfectly with butter and jam. Traditionally baked on open hearths in iron pots or griddles, soda bread is known for its dense crumb and hard crust. Its cross-scored top isn't just practical for even cooking, it also reflects Irish culture and folklore, being said to ward off evil spirits and bless the household.
?
6.
. Hailing from South Asia and with a name that derives from the Persian word for bread, it's loved for its chewy texture and subtle tang, thanks to yogurt in the dough. Naans are traditionally baked in a clay or tandoor oven, giving them a smoky flavour.
7.
, chapatis are a versatile and much-loved addition to any meal.
8.
.
9.
With its mottled crust and soft interior, tiger bread is great for sandwiches or soup. Originating in the Netherlands, it has a crunchy crust that comes from a rice flour paste brushed on before baking.
for a fun weekend baking project.
10.
, it's a go-to for quick and satisfying meals.
a go for an easy snack.
11.
Ciabatta is a rustic Italian loaf with a crunchy crust and soft, airy crumb. Made with high-hydration dough, it’s perfect for paninis or soaking up rich sauces.
sandwich using your freshly baked loaf.
12.
.
13.
a try.
14.
, desserts or even burgers and sandwiches.
.
15. English muffins
Similar to crumpets, English muffins are cooked on a griddle by pouring batter into rings, where they puff up and form their signature bubbly exterior. Whether slathered in butter and jam or stacked with sausage, bacon, eggs and cheese for a breakfast sandwich, they’re a morning favourite that never disappoints.
16.
With its distinctive flavour and satisfying texture, rye bread is a cherished staple in Scandinavian and Eastern European cuisines. Also featured in North American classics like the reuben sandwich, it's made from crushed or ground rye kernels and often flavoured with caraway seeds. Light rye flour produces a paler, savoury loaf, while dark rye, enriched with ingredients like coffee, molasses or cocoa, offers a richer colour and subtle sweetness.
.
17.
Light, airy and low in carbs, cloud bread is a clever alternative for sandwiches or snacks. Despite its name, it’s not actually bread – this diet-friendly creation is made from whipped egg whites, cream cheese and a touch of cornstarch or cream of tartar, without a trace of yeast or gluten.
for plenty of inspiration to create your perfect pie.
18.
The baguette is a French icon. Made from just four ingredients – water, yeast, white flour and salt – this humble bread is anything but ordinary. Its origins are contested, but there’s no arguing its status as a beloved staple of French cuisine.
for a hearty morning treat.
19. Arepas
.
20. Milk bread
Also known as Japanese milk bread, Hokkaido milk bread or shokupan, milk bread is a super-soft loaf popular across Asia and especially Japan. Its cloud-like texture and mild, buttery sweetness make it perfect for sandwiches, toast and French toast.
The secret to its distinct texture is tangzhong, a roux-style paste in which flour is cooked in water or milk before being added to the dough. This clever technique allows the bread to absorb more liquid, keeping it exceptionally moist and fluffy.
, including sushi, sashimi and noodles.
21. Ezekiel bread
Ezekiel bread is no ordinary loaf. This flourless, nutrient-packed bread is made from sprouted grains, and inspired by the biblical verse Ezekiel 4:9: “Take wheat, barley, beans, lentils, millet and spelt; put them in a storage jar and use them to make bread”. Rich, hearty and protein-packed, Ezekiel bread has a dense texture and a nutty, wholesome flavour. It’s best kept in the fridge or freezer because of its short shelf life – so toast it to bring out its full flavour.
22. Pumpernickel
Pumpernickel bread, a hearty cousin of traditional rye, is a dense German loaf with a deep, bittersweet flavour. Made with coarse rye and a rye sourdough starter, it’s baked low and slow, sometimes up to 24 hours, to caramelise its natural sugars, giving it its signature rich taste and dark hue.
.
23. Potato bread
Potato bread is a tender loaf with a hint of sweetness. Its dough is enriched with mashed or flaked potatoes, which enhances its flavour and boosts its moisture. This keeps the bread fresher for longer than traditional varieties. Made with all the usual suspects – flour, yeast, oil and water – the inclusion of potato gives it a unique texture and increased water retention. Because of its softness, potato bread is great as a burger bun option or in tear-and-share dishes.
to take your bakes to the next level.
24. Spelt bread
has been a baking staple since ancient times. Native to Iran and parts of Europe, this early species of wheat was among the first used to make bread.
Packed with fibre, protein, vitamins and minerals, spelt bread is a wholesome choice, with its distinct nutty flavour and a reputation for being easier to digest than standard wheat.
.
25.
Challah is a slightly sweet, braided bread steeped in Jewish tradition. It is often served during the Sabbath and religious holidays. A light egg wash brushed over the dough before baking gives it a glossy golden crust.
.
26.
.
27. Matzo
Matzo, a crisp and unleavened bread, is a staple of Jewish Passover celebrations. Its flat, cracker-like texture symbolises the biblical narrative of the exodus from Egypt, when the Israelites, fleeing in haste, had no time to let their dough rise.
for a delightful crunch.
28.
Bagels are known for their distinctive chewy texture and shiny, golden crust. Often sprinkled with sesame or poppy seeds, they’re the perfect partner for spreads like cream cheese or smoked salmon.
, meaning 'ring'. Crafted from a simple yeasted wheat dough, bagels are boiled briefly before baking, a step that creates their signature texture.
.
29. Stottie
The stottie is Northern England’s unsung hero of sandwich bread – thick, soft and sturdy enough to cradle even the heartiest fillings. A true local icon from Newcastle and its neighbouring areas, the stottie boasts a crusty exterior, a chewy interior and a signature dimple in the centre.
This bread embodies no-nonsense, down-to-earth flavour and is made with just a handful of humble ingredients – flour, salt, sugar, yeast, white pepper and water. Its name comes from the Geordie word stott, meaning 'to bounce' – a nod to either the bread's springy texture or how the dough was traditionally handled.
30. Multi-grain bread
Multigrain bread is made from a blend of grains such as wheat, barley, millet, oats and flax, often enriched with seeds such as quinoa, sunflower or pumpkin. Known for its nutty, earthy flavour and hearty texture, it’s similar to wholewheat bread but is not always entirely wholegrain, as some varieties include refined flour. Perfect for sandwiches, its slightly sweet, rich taste pairs beautifully with tangy fillings like pickles or mustard to create a balanced bite.
Install our app today for exclusive recipes, meal plans and more.
Discover everyday cooking inspiration
Post a Comment
0Comments