Easy Cinnamon Rolls🌾This recipe works with different flours and mixes up quickly. If you have a warm spot for the dough to rise, you can start this dough at dawn and eat warm cinnamon rolls for a late breakfast that same day.

I pieced together information about this relatively unknown pastry via a pdf of a museum's cookbook, the posts of Stella's Sephardic Table and a family recipe printed in the @washingtonpost.com almost 50 years ago.

Himbasha is a delicious Eritrean and Ethiopian flat bread that's tender-soft and slightly sweet. It’s usually leavened with yeast but we've developed a sourdough version with orange zest and black sesame seeds. ⁠ Recipe link in the video description: www.youtube.com/watch?v=_QQp...

Breadtopia is dedicated to sourcing grains from small and mid-sized farms that grow food sustainably. If you share our passion for a better food future, consider donating this Giving Tuesday to Zero Foodprint or shop ZFP's Holiday Gift Guide: www.zerofoodprint.org/gift-guide

Take 10% off your order now through midnight CST on cyber Monday, Dec 1. Excludes items already on sale, mixers, mills, and flakers. Looking for gift ideas? Check out our 2025 Gift Guide: b7p.org/9MIls

Grand Prize: a gorgeous Zassenhaus Vintage Chrome Bread Slicer! Plus five additional winners receive Teiger Dough Cloths. ⁠ Enter to win Breadtopia's annual ThanksGIVEAWAY in our forum via this link: b7p.org/u9TCB ⁠ Open to US shipping addresses only. Contest closes at midnight CST Monday, Dec 1.⁠

Slow lazy method with instant yeast? This week I tested just how few granules are needed to get a dough fermenting and found the line between a slow low-stress process and stagnation resulting in a dough needing to be rescued with more yeast.

We’re excited to be collaborating with @zerofoodprint this holiday season to raise funds for regenerative farming projects. Now through December 31st, we’ll be contributing $1 to ZFP for every Bread Warmer Gift Set sold. ⁠Check out the 2025 Holiday Gift Guide at www.zerofoodprint.org/gift-guide

This holiday gift guide is a small tribute to our American cohort of artisans and manufacturers. None of these gifts crossed an ocean, survived a port delay or required a harmonized tariff code before entering our warehouse. Most were made by hand; others grew from years of research and development.

1 gram of cold unfed starter and no toil🌾Here's how I make sourdough bread when I'm super busy Thanksgiving week or any other time of year.

Many different flours, grains, and seeds; rigorous training for bakers; supply-demand for quality and variety...

We've added our own twist to the 1914 Texas pecan pie recipe resurrected by Tasting History -- a flavorful crust made with a popular wheat of the same era: Heirloom Turkey Red.⁠ Check out the recipe here: b7p.org/tylzA

We've added our own twist to the 1914 Texas pecan pie recipe resurrected by Tasting History -- a flavorful crust made with a popular wheat of the same era: Heirloom Turkey Red.⁠ Check out the recipe here: b7p.org/KlIii

How to make an orange pumpkin-shaped bread, with gourdlike blisters even, while avoiding crust rupture and keeping the vibrant orange color on your bread and not all over your kitchen 🍂 More tips in the blog post: b7p.org/p74ea

Packed with flavor, texture, and nutrients from chia and hemp seeds, this is a perfect everyday bread for sandwiches or toast. The recipe is scaled to fill the Emile Henry Pullman Loaf Pan (720g flour) and has a cold-start to the bake. Recipe🌾 b7p.org/wrjK7

Given the choice between a quick bread and a sweet yeast bread, I tend to prefer the latter--the gluten chew and simpler ingredient list. Inspired by cranberry orange quick bread, here is a simple yeast bread with those fruit flavors.

I'd love to convince more people to make noodles from scratch -- that you don't have to be a rolling pin wizard to enjoy vibrant flavors, choosing ingredients, and the mindfulness practice of it all. Also, did you know that buckwheat is a complete protein, with all nine essential amino acids?

We played with the ratios of traditional French pain de campagne, using more rye. The results are tasty!

Apple Raspberry Pie with a white Kamut crust for phyllo-like flaky layers, bridging the seasons with a little more texture and tartness than a classic apple pie.

Easy Refrigerator Dough for when you're busy, new to bread baking, or both. Try the method yourself or send this to someone you know who believes homemade bread requires a lot of time, attention, and equipment.⁠ Recipe tested by an actual bread-baking novice with long work hours!

Sourdough pretzel buns and bagels are a scrumptious and convenient back-to-school breakfast or snack that might just beat out the costly, low-nutrient options in school vending machines and nearby mini marts. Check out our latest recipe on the blog: breadtopia.com/sourdough-pr...

Sardinian culurgiones are shaped like wheat spikelets🌾So fun to make and worth the time commitment: a fresh durum pasta filled with potato, cheese, mint, and garlic for dinner and a big bag in the freezer for future meals.

Sprouted rye, olives, and tarragon are harmonized in this super-tasty sourdough bread recipe. It's written for one loaf, but I made a double batch to test how this slightly floppy dough (15% rye, 76% hydration) bakes up in two differently shaped clay bakers. Recipe: breadtopia.com/sprouted-rye...

Enjoy crispy, chewy baguettes with the unique flavor and aroma of ancient einkorn wheat. We tested two ratios of strong bread flour and einkorn whole grain flour. Both options yield easy to handle dough and an open crumb. Give our recipe variations a try or use a different ratio of your choosing.

I explored adding buckwheat to whole wheat sourdough in two ways, as milled flour and as cooked groats. The combo of hard white spring wheat and buckwheat is so tasty and the crumb is soft and pliable in both scenarios. Choose your own bread adventure with more vs less blended flavor and texture.

Attending the Kneading Conference in Maine was an amazing experience. Thank you to the organizers, the other presenters and attendees, the super helpful work study volunteers, and the generous sponsors of the event. Photo: Kennebec River in Skowhegan, Maine.

There's a learning curve for forming Aloo Paratha (spicy potato-stuffed flatbread) but even your first one will be supremely delicious and fry up fine. Try our unconventionally-sourdough recipe for this classic Indian flatbread. Recipe: b7p.org/7sAHE Video: www.youtube.com/watch?v=EbSY...

Learn about the categories of ancient and heritage wheat in this recipe for a delicious whole grain sourdough bread.

I'm really excited to be attending and running a workshop--Sourdough Baking with Heritage Wheat--at the Kneading Conference this July 23-25. This event is for anyone passionate about baking, bread, and grains, and it's not too late to sign up. Learn more: kneadingconference.com/2025-kneadin...

Here's a heat wave pizza recipe (grilled outside) that makes a crispy fried crust base. Link to the recipe in the video description.

This is a variation on last week's lower hydration formula. It's a bit challenging to shape, ferments a little faster, and yields a more open crumb that's perfect for dipping in olive oil and soup while still working for sandwiches.

Lower hydration dough is often recommended for beginners because it's easier to handle, but as an experienced baker I also love the results. Check out this approach in our latest recipe on the blog:

We're passionate about sourdough at Breadtopia and also find yeast delicious, fun, and challenging to work with. Read about my learning curve on this bread style and try a tasty recipe that uses 1/8 tsp of yeast and still rises in <7 hours, perhaps due to the fresh whole grain flours in the dough.

This baked French toast isn't particularly sweet, so the bursts of blueberry and hints of cinnamon really shine. Enjoy a delicious make-ahead breakfast and use up extra bread in your freezer at the same time. breadtopia.com/baked-bluebe...

Interview with several Iowa farmers, bakers, chefs and restaurateurs:

I admit I sometimes buy burger buns when hosting a cookout but this yeast recipe from our archives is actually really easy. It makes ~18 fresh simple-ingredient buns in about 3 hours.

(Perfectly) fermented dough in this soft, tangy and nutty bread. See more photos in the recipe gallery:

Check out our blog post with tips for salvaging over-fermented dough and learn a bit about dough structure, microbes, sugar, and acid.

Tips for making flaky, tender scones with whole wheat flour and fresh strawberries. www.youtube.com/watch?v=ee5P...

I got a little bee in my bonnet this week about pizza being labeled junk food. It's not. Or at least it doesn't have to be. See our recipe for a sourdough heirloom wheat pizza dough and some tasty vegetable toppings: breadtopia.com/heirloom-whe...

A unique mixing and baking approach for a lofty tender-crusted bread🌾We tried the methods of @homebreadbaker, a member of the Breadtopia community, in this recipe for 100% whole grain yecora rojo and Kamut sourdough bread and we love the the result.

After generating more than 2kg sourdough discard in a recent experiment, this crispy easy cracker recipe was born:

Wild yeast and human fallability made this a super tricky endeavor but we learned a lot along the way that we share in a new blog post -- with a bonus experiment at the end of the article, feeding an established starter the different waters.

"Baking soda, baking powder, and yeast are the most commonly used leaveners in most home kitchens, but in some senses, the most significant leavener is time." www.eater.com/23664920/mat... Breadtopia's spelt matzo recipe: breadtopia.com/whole-grain-...

Ciabatta to use up the starter from the cocoa powder experiment. ⁠With cocoa powder at 2.4% of the final dough, there's almost no discernible chocolate flavor, just some aroma and color. For a complete ciabatta recipe, try this one, substituting flours if desired: breadtopia.com/sprouted-whe...

Testing the fermentation of regular and Dutch processed cocoa powders, with an only-AP-flour starter for comparison. Some inhibition with both cocoa powders, the Dutch processed (higher pH) lagging most, then catching up. Feeding ratio 1:2:2:0.3 Prev post for the bread that inspired this experiment.

Roasted malt, dark chocolate, sourdough tang, and a hint of rye--those are just some of the adjectives that describe this delicious bread recipe that uses porter style beer.

We've tinkered with a historic rye-corn-wheat bread and think you'll love the results: an ultra soft texture and slightly sweet, tangy flavor. For a traditional New England meal, fry slices with butter and serve with baked beans, or make it a simple, energizing snack with a hunk of cheese.

Learning about the Persian New Year soup ash reshteh inspired some homemade soup noodle making this past week. Here's a how-to video with a link to the full recipe in the video description.

Between the ¼ tsp saffron threads and two eggs (one in the dough and one for the wash), that’s $4 of ingredients. But what a worthy indulgence. This tasty milk bread is pillowy soft, has a tantalizing aroma, and bonus: resists staling due to the tangzhong.