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A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor.

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 white French bread with a tangy, sour flavor that has been created by using a starter of fermented flour and water, instead of active dry yeast as the leavening agent.

A type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

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.

serrated knife, serrated edge, types of kitchen knives,

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 sweet quick bread usually prepared with all-purpose flour and flavored with pumpkin and a variety of spices including, cinnamon, nutmeg, and cloves.

A French version of olive bread, made with a dough of bread flour or all-purpose flour that is studded with green or black olives.

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

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

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.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

A type of yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than bread prepared with white flour.

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 crusty yeast bread that is prepared with a dough mixed with water instead of milk. Water is also brushed or sprayed on the crust while the bread is being baked in order to make the crust very crispy.

A type of Italian vegetable spread that is usually prepared with eggplant, tomato, onion, olive oil, and capers.

A type of bread very similar to a French baguette only it is smaller in size. Ficelle is a French term meaning “string” and it is prepared with the same type of dough as a baguette.