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Traditional German bread referred to as a "box bread" or "kastenbrot" by German bakers. This bread can be made with a combination of coarse ground rye and wheat flour (mostly rye and less wheat) or all rye flour combined with molasses for flavor and color.

A coarse, unprocessed sugar, which is generally brown in color, sticky textured and crumbly in consistency.

A type of cornmeal bread that originated in colonial New England. It is one of the few cornmeal yeast breads, although it contains a large portion of wheat flour, which is necessary for the bread to properly rise.

A variety of sugar, common in Asian countries, which is formed into the shape of a rough crystal. Yellow lump sugar is sticky textured with an irregular surface.

pomagranite, pomegranite, pomagranate, pomergranite, pomergranate, pomegrante, pomegrants,

A type of wheat bread enhanced with the addition of cooked wild rice. The wild rice provides a delicious, nutty flavor and interesting texture to the bread.

A type of rye bread that is a bit lighter in flavor and texture than other rye breads of Northern Europe and Scandinavia due to the use of a greater proportion of wheat flour than rye flour.

A flavorful Swedish bread made with rye and wheat flour that is often served on festive occasions. Although the bread contains rye flour, it does not have the heavy rye flavor of other rye breads due to the higher proportion of wheat flour and because of the various flavoring ingredients, which include orange zest, anise, cardamom, cumin, fennel, and molasses.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

Bread that is made with a combination of pumpernickel rye and traditional rye dough or pumpernickel rye and sourdough to create a hearty flavored sandwich bread.

Turbinado sugar, which is refined slightly more than demerara sugar, is a raw sugar cleaned by a steam process that removes contaminants in order to make it an edible product.

Although it is not yellow in color, this bean does have a multi-colored look, displaying reddish brown and black hues over a white background.

A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

A naturally occurring, tart tasting compound formed in many fruits, such as gooseberries, lemons, limes, and pineapples.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A type of small, flattened cake that usually has a crispier consistency than cake and is baked in batches on a large flat pan.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.