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A type of plain bread formed into rounded bun shape and most often split and used for a hamburger sandwich.

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

A variety of highly refined flour with the bran and the germ removed, but without chemical bleaching, thus eliminating the majority of nutrients in the flour.

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 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 granular flour with a light yellow color. Semolina is produced from durum wheat, which is used almost exclusively for making pasta.

A type of rye bread of Italian origin that is not as heavy as its northern and eastern European counterparts due to the smaller proportion of rye flour used in relation to the wheat flour content.

A type of bread prepared with a dough usually made from white (wheat) bread flour or all-purpose flour and is enriched with milk.

The largest portion of a grain kernel containing most of the protein and carbohydrates, but only small quantities of vitamins and minerals.

The embryo of a seed or kernel of wheat, located at the bottom center of the kernel next to the stalk.

A traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.

A type of roll or bun that is an early 19th Century creation that gets its name from a London bakery that no longer exists, “The Old Chelsea Bun House.” The yeast dough is prepared with white bread flour (wheat) and is sweetened with sugar, enriched with eggs and butter, and is lightly spiced.

An ancient cereal grain that originated in southern Europe, which is related to modern wheat. Many people think of spelt as a type of wheat and although they are of the same family, spelt is of a different species.

A commercially blended flour mixture of seven ground grains, generally wheat, rye, corn, oats, barley, millet and flax or triticale.

A type of Food Wrap that is made from flour milled from teff grain, a common grain found mainly in Ethiopia.

A type of rye bread of Polish origin that can be prepared with a number of different recipes. Lighter versions of Polish rye are similar in color, flavor, and texture to New York rye bread due to a generous portion of wheat flour added to the dough.

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 type of Iranian flatbread prepared with wheat bread flour that is made into a variety of shapes and sizes.

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.

An ancient food developed by early cultures that harvested wheat and other grains, grinding them with stones to create flour.