What we’re about
With four ingredients, a few pieces of basic baking equipment, and ten minutes of work, you can bake healthy, nutritious, incredibly delicious loaves of oven-fresh bread in your kitchen at home. Whenever you want.
We’ll show you how.
Featured products from our store
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Organic High Protein Bread Flour
Price range: $7.50 through $81.50Select options This product has multiple variants. The options may be chosen on the product page -
DOAP
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Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well and subscribers get early access to our annual Black Friday sale. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.
Favorite / Classic Bread Recipes
Our original contribution to the no-knead bread revolution: substitute live sourdough starter for instant yeast to create the ultimate no knead artisan bread loaf.
This is my favorite rye bread recipe of all time. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). And if you’re not into sourdough baking, no problem, I cover the instant yeast version as well.
The Breadtopia baguette recipe and video tutorial for almost no-knead baguettes. Easier than you thought, as delicious as you hoped.
Welcome to Bageltopia; the Breadtopia bagel recipe and video tutorial for making genuine Vermont sourdough bagels (i.e. the best bagels in the world).
With chia, poppy, and toasted sesame seeds, this bread smells delicious and is full of flavor. The crust is crackly and the crumb is soft and chewy.
If you could only have one type of bread to eat for the rest of your life, what would you pick? My answer would be, “Ciabatta.” Specifically, sourdough ciabatta, for the added complexity of flavor that natural leavening brings to the bread.
Sourdough Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread. (The recipe includes an alternate instant yeast version too).
You can make this basic all purpose flour sourdough bread recipe into beautiful crusty artisan-style bread or a soft and tender sandwich bread. You can choose either a 1-day process baking in the evening or an overnight refrigeration of the dough for a morning bake. It’s simple, easy to follow, and the results are delicious.
Our latest recipes, techniques, and tutorials posts.
Soda bread is a traditional quick bread from Ireland and in this recipe we’ve slowed it down for delicious flavor and digestibility—and to show that it is possible to use different leavening and still have a tender-soft crumb. Instead of baking soda, our recipe has one long sourdough or yeast rise, followed by a quick shaping and right into the oven with the scored dough.
Salted maple pie is decadently rich, sweet, and perfectly salty. This signature dish from Sister Pie Bakery in Detroit, Michigan appears in the bakery’s 2018 cookbook and has been reprinted in numerous online blogs. In this Breadtopia variation, we use soft white whole wheat flour for the crust, adding a little more fiber and flavor interest to this fantastic pie.
These traditional German pretzels (Laugenbrezeln) are deeply flavorful with a rich, complex dough made from a combination of fresh yeast, baking malt, and the optional addition of sourdough for even more depth. Soft and fluffy on the inside with a shiny, chewy exterior, this is the closest you’ll come to an authentic German pretzel outside of Germany.
This tasty sourdough bread is made with Breadtopia’s stone milled sifted organic bread flour, which is rich in nutrients and nutty flavor but light and airy in its performance.
This post details one way to save an overly slack bread dough “puddle” and figure out how it got that way and what you can do to prevent it happening in future bakes with the same ingredients.
Sourdough cornbread has both deep flavor and a fluffy light texture because of one added step in the process: pre-fermenting all of the flour. This should make the cornbread more digestible, and it definitely brings the whole grain flavors into delicious prominence.
Decorated with fresh heart-shaped strawberry slices, these soft and delicately sweet brioche buns are topped with homemade custard in the flavor of your choosing: vanilla, lemon, or raspberry.
Bauernbrot or “Farmer’s Bread” is a dense and flavorful bread from Germany, Austria, and Switzerland made with rye and wheat flours. This version features a yeast poolish and a rye sourdough, as well as brotgewürz (bread spice mix), which is made of caraway, anise, fennel, and coriander seeds. Enjoy this intense but balanced bread with butter, cold cuts, cheese and perhaps a beer.
Breadtopia is committed to nurturing and supporting a vibrant economy around grain farmers practicing sustainable, regenerative agriculture which results in healthy, nutrient-dense food, builds healthy soil, and sequesters excess carbon dioxide which would otherwise exacerbate global warming. Click below to read more.
