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A Swiss bread loaf that is an adaptation of German and French white breads. Bangeli bread has a long baguette shape, which often has several horizontal slashes across the top.

A type of flatbread common in Middle Eastern countries that is baked on a domed or convex metal griddle, known as a Surj or Saj, which allows the bread to retain its flattened shape.

A type of French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of tree limbs.

A type of flavored bread that is a favorite in the Provence region of France. Anchovy bread is a sourdough bread that is flavored with mashed anchovies.

A type of flat bread, made with whole-wheat that probably originated in Egypt, but gradually became popular throughout the Middle East.

A type of bread that consists of a mixture of enriched white flour and whole wheat flour. Unlike whole wheat bread that is made entirely of whole wheat flour, wheat bread may contain more calcium but less fiber than most whole wheat varieties.

A common type of bread in the British Isles and the United States in which the name refers more to the shape and style of the bread loaf than to any particular recipe.

A type of bread that is usually made with whole wheat flour and is flavored with flax seeds and honey.

A type of bread made with white wheat flour that has a fine texture and is one of the most popular varieties of bread.

A type of bread flavored with walnuts that are chopped or ground. Like the British walnut bread, there are many variations of the French version.

A baked food item consisting of flour or meal as the main ingredient, mixed with liquid ingredients such as milk or water and eggs to form a dough.

A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries.

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 type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity.

A type of wheat flour yeast bread that is made with ground whole-wheat rather than processed white flour or a combination of white and whole wheat flour, such as wheat bread.

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 quick bread prepared with all-purpose flour and flavored with orange zest, orange juice, and chopped cranberries.

A type of yeast bread made with white flour that is loaded with cranberries and blueberries. The berries make the bread moist and provide a slight sweetness and tartness.

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed.

A type of bread that may be made with coarse rye meal or whole wheat combined with ground and whole sunflower seeds, sunflower oil, honey, and other ingredients.