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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.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

As the name suggests, a type of wheat flour that is suitable for most purposes. It is generally produced from a combination of high protein bread flour and low protein cake flour.

A Spanish yeast bread made with bread flour or all-purpose flour that is traditionally served on the eve of Epiphany (Twelfth Night).

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

Flour that is ground from substances other than wheat. Non-wheat flours are ground from seeds, roots and tubers, nuts, legumes and other grains.

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 Portuguese yeast bread that is traditionally served to celebrate Epiphany. The dough, prepared with white bread flour or all-purpose flour, is enriched with butter and eggs, flavored with raisins, pine nuts, and orange and lemon zest, and topped with candied fruits, sugar, and citrus zest.

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

An unusual bread prepared with a dough made of bread flour and flavored with roasted pumpkin seeds. The bread features a soft, flaky crust, and a soft and slightly spongy interior....

A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven.

A French white bread that is one of the simplest to prepare. The bread is made only with yeast, bread flour or all-purpose flour, water, and salt and is very similar to a French baguette recipe, but contains a little less water and yeast.

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 variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

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 soft Lebanese bread prepared with a wheat bread flour dough that is shaped into a flat, 5-inch round with a concave surface.

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.

Flour, ground from spelt, which has a mild nutty flavor and is high in protein but low in gluten. It can be substituted for wheat flour in making bread for the gluten and wheat intolerant.

Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts.