Black sesame swirl sourdough bread will wow your eyes and taste buds. It’s easy to make black sesame paste from scratch with a spice grinder or food processor, and laminating two doughs together not only makes cool swirls, it strengthens the final dough for a nice airy crumb.

Here’s a large and versatile sourdough bread that is packed with rye and whole wheat flavor. Bake the dough in a long pullman-type pan or scale the recipe to fit a smaller baker. The slices are great for toast, dipping in hummus and olive oil and making all sorts of sandwiches, from grilled cheese to PB&J.

This seeded sourdough everyday bread is packed with flavor, texture, and nutrients from whole wheat flour, chia, and hemp seeds. The crumb is soft and chewy with a little crackle from the seeds and the crust is soft and nutty — perfect for sandwiches or toast.

This sourdough rye country bread is bursting with earthy notes and baking spice aromas alongside flavors that develop from the almost 24-hour fermentation process. It’s an ideal bread to pair with stews, dip in olive oil, or use for hearty sandwiches.

Rye, olives, and tarragon make an aromatic, tasty combination in this unique sourdough bread. Tarragon offers herbal licorice notes that peek through the robust olive and earthy-sweet sprouted rye flavors. Enjoy the bread plain or paired with butter, cheese, olive oil, tomatoes and more.

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 and both options yield easy to handle dough and an open crumb.