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A crisp textured flatbread that is typically thin and small in size, often formed into a round, square, or rectangular shape.

A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.

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 popular breakfast and tea bread, especially in Britain and the United States, which is usually made with a dough of bread flour or all-purpose 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 delicious British yeast bread prepared with all-purpose flour and occasionally whole-wheat flour that is loaded with blackberries.

A type of German bread that is similar to a coffee cake, but is made with a white flour dough that is more bread-like than cake-like.

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.

A baked bread dough with a tighter consistency in the texture of the bread. A closed crumb provides less air pockets with more dough per square inch than is provided by open crumb breads, such as sourdough that contains more air pockets and less dough per inch.

A type of sourdough bread made famous in San Francisco. It is one of the most well known varieties of American bread outside of the United States.

A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste.

A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

A type of tea bread that originated in the Cornwall area of England. It is one of the most popular currant breads in England.

A flavored bread from Switzerland that may also have had origins in France and Germany. The loaf is usually made with a combination of grain flours, such as wheat, barley, spelt, and rye and is flavored with apples and walnuts.

A cow's milk cheese produced in the Loire Valley of France that is often made with a cheese mold providing a distinctive wheat ear pattern on the rind.

Slices of French or Italian bread that are flavored with garlic butter and possibly herbs on both sides of the bread and then oven toasted to a crispy texture.

The interior section of any type of bread that is surrounded by the outer crust. The crumb can be classified as a closed crumb or and open crumb.

An Alsatian yeast bread. Its vanilla bean scented dough contains raisins and is baked in a crown shaped ceramic dish lined with sliced almonds.

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 Italian bread with delicious crispy crust and soft, open-textured, flavorful crumb. It is prepared with a starter dough that is allowed to ferment overnight.