What we’re about
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.
Featured products from our store
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Organic High Protein Bread Flour
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DOAP
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Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well and subscribers get early access to our annual Black Friday sale. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.
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.
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).
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. (The recipe includes an alternate instant yeast version too).
You can make this basic all purpose flour sourdough bread recipe into beautiful crusty artisan-style bread or a soft and tender sandwich bread. You can choose either a 1-day process baking in the evening or an overnight refrigeration of the dough for a morning bake. It’s simple, easy to follow, and the results are delicious.
Our latest recipes, techniques, and tutorials posts.
Bauernbrot or “Farmer’s Bread” is a dense and flavorful bread from Germany, Austria, and Switzerland made with rye and wheat flours. This version features a yeast poolish and a rye sourdough, as well as brotgewürz (bread spice mix), which is made of caraway, anise, fennel, and coriander seeds. Enjoy this intense but balanced bread with butter, cold cuts, cheese and perhaps a beer.
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.
Enjoy the nutty flavor and crackly texture of these sourdough flatbreads that are coated with toasted sesame seeds which won’t fall off during baking or eating.
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.
These easy cinnamon rolls are soft, fluffy, and swirled with a delicious cinnamon-cardamon filling. Perfect for beginners, they come together quickly with whatever flour you have on hand and the photo gallery shows how much to let the dough rise.
Pinyonate or pinonato is a pastry of crunchy honey-coated small biscuits and nuts from the historical Sephardic Jewish community of the Greek island Rhodes. It’s quite tasty and unique, almost like a sweet and sticky pretzel. Enjoy pinyonate for a dessert or as a snack with tea or coffee.
Himbasha is a soft, slightly sweet Eritrean and Ethiopian flat bread with cut designs on its surface. Also written as Ambasha and H’mbasha, this bread can simply be enriched with oil and sugar, or it can feature inclusions like citrus zest, nigella or sesame seeds, spices, and raisins. Enjoy Himbasha with coffee or tea, plain or paired with cheese or marmalade.
Using a very small amount of yeast allows for a slow, lazy process that nonetheless results in delicious and beautiful bread. This low stress method deepens the fermentation flavors, softens the bran in whole grain flours, and develops gluten passively.
Breadtopia is committed to nurturing and supporting a vibrant economy around grain farmers practicing sustainable, regenerative agriculture which results in healthy, nutrient-dense food, builds healthy soil, and sequesters excess carbon dioxide which would otherwise exacerbate global warming. Click below to read more.