Bread has been a staple food in many cultures since ancient times, and perhaps it is the oldest of all. Despite what type of bread you enjoy, or what purpose you use it for, humanity agrees that no meal is complete without it
There is a wide variety of shapes and flavors available, so sorting through all the options can be difficult. To ensure you can discover the wonderful world of bread with peace of mind, we have compiled a comprehensive and accurate guide to the 18 different types of bread. Plus, two or three varieties of each type of bread with their origins, flavors, and ingredients.
Please note: Some of the bread types on this list may belong to more than two or three bread types.
White Breads
Typically, made from bread flour, yeast, salt, and water. Bread flour is made by milling the wheat to remove the bran and germ, leaving only the starchy endosperm. This process gives white bread its soft, light texture.
White bread is an essential part of many meals around the world, its neutral, savory taste and texture make it suitable for all palates. Some well-known types of white bread include:
Ciabatta
Originating in Italy, Ciabatta bread is a rustic white Italian bread known for its crispy crust and large, irregular, and open crumb. Ciabatta is often served with olive oil, dunked into soups, or Panini stuffed with ham, mozzarella, and vegetables as well as it is one of the best bread types to make grilled cheese.
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Canadian White Bread
With a heartier texture due to the Canadian strong wheat Flour, which generally contains more than 13% protein than other types of flour as well as more bran and germ. Canadian white bread is enriched with milk, and sugar, giving it a slightly sweet flavor. Its flavor pairs well with nut kinds of butter, melty cheeses, or anything else you can think of.
White bread comes in countless shapes, sizes, and varieties. Crusty or soft, plain or sweet, white breads remain an essential staple in cuisines around the world. With its neutral taste and hearty texture, white bread remains an essential food staple.
FlatBreads
Most flatbreads are unleavened, meaning they do not use yeast as a leavening agent, although some are leavened, such as pita bread. Generally, Flatbreads are made from simple ingredients: flour, water, oil or fat, and salt.
Flatbreads tend to be round, oval, or free from shape and have been around for thousands of years. These breads are commonly used in Middle Eastern, Indian, Mediterranean, and South American cuisines.
Lavash Bread
An unleavened bread and one of the oldest types of bread in the world, Lavash is a soft, thin flatbread popular in Armenia, Iran, and the Middle East. It’s made from flour, water, and salt, then rolled out thinly and baked. Lavash bread is usually quite large, up to 3 feet in diameter, and is used to wrap meats and cheeses like khorovats in Armenia. In Turkey and Middle Eastern countries, it is used with kebabs to make Dürüm or Hawawshi.
Indian Roti
One of the most popular Indian breads and it is made from Atta flour, water, and oil or ghee. Traditionally, Roti is baked on a hot griddle called a tava. It is a staple accompaniment to Indian curries, sabzis, and daads, and is also eaten with cooked vegetables.
Bazlama
Bazlama flatbread made from wheat flour, yeast, water, and salt. It is formed into a round shape and baked on a griddle and has a slightly tangy, sourdough-like flavor from the yeast. You can enjoy Bazlama for breakfast with butter or olive oil, also it can be stuffed with spices, roasted meat, herbs, and cheese, or used to make a sandwich.
Sweet Breads
Sweet breads are made with natural sweeteners such as fruit, honey and sugar in addition to the basic bread ingredients. Sweet breads have a lighter, soft texture and are often eaten for breakfast or as a snack with a cup of tea. Here are some of the most well-known types of sweet breads:
Banana Bread
One of the most famous types of bread, banana bread is made from mashed bananas, flour, sugar, eggs, and spices like cinnamon and nutmeg. Walnuts or pecans are also commonly added. The bananas provide moisture and natural sweetness, while the spices enhance its flavor. Banana bread can be eaten with a wide variety of toppings( chocolate sauce, orange jam, fruit salad).
Try this Banana Bread recipe from Sally’s baking addiction.
Panettone
Originating in Italy and one of the most popular sweet breads, Panettone is a bread type flavored with citrus zest, raisins, and candied fruit peel. The long yeast-based fermentation process gives it a light, airy texture. Panettone is usually eaten around Christmas time in Italy but can be enjoyed year-round.
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Pan Dulce
Also known as Mexican sweet bread, comes in a wide variety of shapes and sizes. The most common varieties are conchas, which have a crunchy sugar topping shaped like a shell, and empanadas, which are usually filled with fruit such as apples, cherries, or strawberries. Pan dulce are typically flavored with vanilla, cinnamon, and fruit purees or jams, and topped with colorful icing and sprinkles. The exact recipes for this wonderful sweet bread may vary from region to region, as each region has its version of this delicious dessert.
Sourdough Breads
Sourdough breads are made with a starter culture of wild yeast and lactobacilli instead of commercial yeast, plus the bread basic ingredients, then kept in a warm place to ferment and capture wild yeast and bacteria present in the environment.
Sourdough breads have a characteristic acidic taste from the lactic acid produced by the lactobacilli during fermentation. They tend to be denser, chewier, and more robust in Flavor than yeasted bread. Common sourdough bread types are included:
Sangak
An Iranian sourdough flatbread made from whole wheat flour and traditionally baked on small pebbles, which produce bumps and a slightly irregular surface. There are two types of sangok in Iran, one topped with poppy seeds or sesame seeds and the other with no additives. Today, Sangok is often served during Iranian festivals, New year and Weddings makes it the national Iranian bread.
San Francisco-style Sourdough Bread
on of the most popular bread in the western United States. Made from a starter culture that thrives in the region’s cool climate. San Francisco Sourdough Bread has a crisp, chewy crust and an extra tangy flavor profile. It is often used for sandwiches, dipped in runny egg yolks, or as a bread topping.
Whole Wheat Breads
Whole wheat bread is made from whole wheat flour — a type of flour that contains all the parts of the wheat kernel, including the bran, germ, and endosperm. Instead of stripping away nutrients like regular white flour, whole wheat flour retains the wheat’s fiber, B vitamins, and healthy fats. Some of the famous Whole wheat breads are:
Boston Brown Bread
Boston brown bread is a whole wheat bread traditionally steamed in a tin and made with a combination of whole wheat flour, rye flour, cornmeal, and molasses, which gives it a slightly sweet and moist texture. This New England staple, often flavored with raisins or nuts and it is typically served with a smear of butter.
Graham Bread
Inspired by the teachings of health reformer Sylvester Graham, a whole wheat bread made from graham flour, a type of flour without chemical additives. Graham bread has a slightly sweet and nutty flavor and a dense, hearty texture. It is one of the best breads for people who are looking for a healthier bread as it is rich in nutrients and fiber.
Multi-Grain Breads
Multigrain breads are another great bread types for those looking for healthier options. Unlike regular white or wheat bread, multi-grain breads contain a variety of whole grains and seeds, which provide extra nutrition and a hearty, nutty flavor. The specific grain and seeds used in the bread can vary and some of the multi-grain breads are:
Seven-Grain Bread
One of the most popular healthy breads. This hearty, nutritious bread typically contains wheat, rye, oats, barley, corn, Flaxseed, and sunflower seeds. the combination of grains gives the bread an earthy, nutty flavor and a hearty, crunchy texture from the seeds. the blend of grain also provides serval nutrients like fiber, B vitamins, and minerals.
Viking Bread
Viking bread is a thin crust and dense, chewy, brown loaf that will satisfy your deeper tastes. Made with roasted malted wheat flour, toasted malted barley, and whole-grain rye, making it ideal for brunch and breakfast. In addition to its unique flavor, enhanced by a blend of flours (millet and golden flax) Viking Bread is a rich source of fiber and protein, which allows the body to renew cells.
Yeast Breads
Yeast breads get their fermentation from yeast, a microorganism that feeds on sugars and starches, releasing carbon dioxide gas that gets trapped in the dough. The most commonly used yeast is Saccharomyces Cerevisiae.
Typically made with flour, yeast, water or milk, sugar, salt, and butter or oil, Yeast breads are incredibly versatile and may be the most widely used breads in the world due to their ease of production. Some popular types of yeast bread include:
Bagel
Bagels are dense, chewy, ring-shaped bread types that are boiled before baking. Bagels have a thin crumb and chewy texture and are often topped with seeds or dried fruit. Today, there are several types of bagels, including the New York bagel and the Montreal bagel, but they are all eaten for breakfast with cream cheese or peanut butter.
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Baguette
If you don’t know what a French baguette is, it’s a long, narrow French bread type with a crispy crust and a chewy interior. The iconic French bread has a simple but delicious flavor from basic ingredients like yeast or leavain (French starter), salt, flour, water, and sometimes olive oil. The French baguette is a great bread type for sandwiches, bread pudding, Caesar salad, and French toast casserole.
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English Muffins
A popular British bread, baked on a griddle or pan, gives it a distinctive shape and fluffy texture with light air pockets that pair well with sweet and savory toppings. It has a slight flavor due to the fermentation process. English muffins are available in many varieties, including whole wheat, multigrain, cinnamon raisin, and more.
Soda Breads
Gets its name from using soda as a leavening agent instead of yeast. Soda bread contains ingredients that everyone should have on their kitchen shelves: flour, baking soda, salt, and buttermilk or sour milk. Baking soda reacts with acid buttermilk to produce carbon dioxide gas, which makes the dough of soda bread rise. There are so many delicious types of soda bread types you can include to enjoy:
Irish Soda Bread
Traditional Irish bread made with flour, baking soda, salt, and buttermilk. Raisins and caraway seeds are also commonly added. It is generally round and never kneaded, and typically served warm with butter, jam, and soup. Irish soda bread is frequently included in a traditional Irish breakfast.
Proziaki
Another traditional soda bread comes from Poland. Proziaki bread can be round or rectangular and it’s made from a dough contains wheat flour, fresh cream, salt, and sodium bicarbonate. Some regions add kefir, milk, or cheese to make it sweeter. Traditionally served with sour milk, sweet drinks or to accompany meat and sauces.
Česnica
A Serbian Orthodox Easter tradition. The dough is mixed with milk, sugar, and warm milk, then braided and shaped into a circle, before being decorated with dyed eggs, seeds, and other symbols in the center. Česnica is served and shared with family on Christmas morning with a silver coin is baked inside, and whoever finds it will have good luck in the new year.
Cornbreads
Made from cornmeal, a coarse flour ground from dried corn kernels. Corn flour gives cornbreads a soft, crumbly, dense texture, sweet corn flavor, and makes them a Celiac disease friendly bread.
The main ingredients in most cornbread, along with cornmeal, are baking powder, eggs, milk, sugar, salt, and oil or melted butter to add richness and help the bread turn golden brown. Some popular types of cornbread include:
Broa de Milho
Broa de Milho is known as a delicious traditional cornbread made in Portugal and other Portuguese countries. This bread uses corn flour as the main ingredient, giving it a unique flavor and texture. The recipe for Broa de Milho has been passed down through generations and remains a popular staple in many households. Its fine texture makes it a perfect accompaniment to soups and stews.
Southern-style Cornbread
Southern-style cornbread is a classic staple of Southern cuisine, made with cornmeal to give it a crunchy texture. This type of cornbread typically has a crumbly consistency that resembles bread crumbs. Traditionally, Southern-style cornbread is cooked in a cast-iron skillet, which gives it a nice crust. The result is a delicious bread with a distinctive but subtle corn flavor that pairs perfectly with a variety of dishes.
Arepas
Arepa bread is known as a flat, round cornbread and it can be baked, grilled, fried, or steamed. Arepa has a crispy outside with a soft, creamy inside and a mildly tangy flavor thanks to the cornmeal. But its characteristics can vary from country to country. Aerepas are traditionally served with areperas or with soups like Sopa de mondongo.
Butter Breads
Butter breads are enriched with butter during the preparation process, giving the bread a rich, buttery flavor and a flaky, tender texture. What makes buttered bread so delicious is that it’s made with flour, yeast, water, eggs, and lots of butter. The amount of butter added to the dough varies depending on the bread type.
Croissant
The most popular French Vinnoiserie. Pieces of dough are wrapped in cold butter, then rolled and folded several times (a process called lamination) before being shaped. As the croissant bakes, the butter melts, creating airy layers throughout the dough. Croissants are generally eaten for breakfast, either on their own or with coffee.
Pan de Manteca
Pan de Manteca is a traditional Puerto Rican bread. The dough traditionally contains lard in addition to the traditional baking ingredients, but nowadays bakers tend to replace it with butter. After kneading, the rich, sticky dough left to rise before being shaped into round loaves. Pan de Manteca has a soft crumb and a golden, buttery crust. Its soft and chewy texture makes it perfect for sandwiches or with soups.
Brioche
Another classic French butter bread. Brioche’s dough is made by mixing butter, eggs, and other ingredients, then kneading and letting it rise before baking. Brioche has a soft, spongy crumb, a shiny golden crust, and a slightly sweet flavor thanks to the enrichment of fat and egg. Brioche can be eaten in a variety of ways, such as bread pudding, toasted and grilled cheese sandwiches as well as hamburger buns, or spread with butter and jam for breakfast.
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Quick Breads
Any bread leavened chemically, as opposed to biologically, such as with yeast or sourdough starter, is referred to as quick bread. These breads are usually made from a simple dough that is placed in a loaf pan and then baked. The ingredients for quick breads are usually flour, chemical leavening agents such as baking powder or baking soda, liquids to achieve the right consistency for the dough, eggs, and oil. Some examples of quick breads include:
Beer Bread
A type of quick bread based on beer, which acts as a leavening agent in a beer bread recipe. The dough picks up the bitter flavor of the beer, giving the beer bread a delicious yeast flavor, while the natural carbonation of the beer helps make the bread light and airy. Its dense texture goes well with liquid foods such as soups or saucy pasta.
Scone
Scones, a slightly sweet quick bread popular in Britain and around the world, are thought to have originated in Scotland in the early 1500s and were traditionally made with flour, butter, sugar, and milk. The texture of the scone is crumbly and cookie-like and goes well with hot drinks.
Pumpkin Bread
A type of moist, quick bread made with pumpkin. Pumpkin bread tastes moist and spicy. It is made with pumpkin puree, cinnamon, nutmeg and often contains nuts such as walnuts. This Native American is popular in the fall saison and around Thanksgiving. Sweet potato soups and cheesy cauliflower are some great ways to pair it.
Leavened Breads
Generally, Leavened breads are rise to the addition of leavening agents like yeast, baking powder, or sourdough starter. The leavening agents create air bubbles that get trapped in the dough, causing it to expand and ferment, the result is a open, airy texture. Here are some of the most popular types of leavened bread:
Challah
Challah is a traditional Jewish bread. Made from braided strands of sweet yeast dough and often topped with sesame or poppy seeds. Challah is usually eaten on Shabbat or major Jewish holidays. Its texture features a crisp, chewy exterior and a fluffy interior, making it an excellent option for French toast, pudding and one of the best breads for grilled cheese.
Vienna Bread
Also known as Viennese rolls, it is a soft, enriched leavened bread with a golden crust. Vienna bread originated in Austria and takes its name from its capital city, but has gained popularity in many parts of the world. This bread is made from a dough enriched with milk, butter and eggs, giving it a soft, rich crumb and a golden color. This makes it ideal for sandwiches, dips or as an accompaniment to any meal.
Zopf Bread
Traditional Swiss-style braided bread. Made from an enriched yeast dough flavored with nutmeg, cardamom, and sometimes raisins or candied fruit. The Zopf bread is usually braided or twisted before baking which gives it a striking pattern and soft texture. It’s usually sliced and eaten with jam and cheese.
Unleavened Breads
What is unleavened bread? is a type of bread made without yeast and other leavening agents. Unleavened breads are made simply from wheat flour, salt, water, and sometimes grains. Some of unleavened breads, such as matzo, are associated with religious traditions. However, there are some common types.
Damper
A traditional Australian bread, the damper is typically made from wheat flour, salt, and water. Damper has a dense, chewy texture and is traditionally cooked over coals or in a camp oven. The simple and basic ingredients reflect its origins as bread made by Australian bushmen while camping. To make it, combine wheat flour with salt to taste and enough water to form a stiff dough.
Tortilla
Tortilla is a Mexican staple and popular bread in the southwestern United States, made from masa harina or flour, fats, and water. Tortillas have an earthy, hearty flavor and are used to wrap burritos, make quesadillas, or serve with dips.
Matzah
Matzah is a traditional Jewish unleavened bread eaten during the seven-day Feast of Unleavened Bread. It is made from flour and water, perforated with small holes, and cooked quickly at extremely high temperatures. Matzah pairs well with nut cream, butter, and cream cheese.
Barley Breads
Barley breads are made with barley flour, which is made from whole-grain barley and has an earthy, nutty flavor similar to the Whole wheat breads. Compared to white bread, barley bread contains vitamins and minerals, fiber, selenium, manganese, and other nutrients not found in ordinary bread made with refined flour. Some of the most popular barley bread are:
Malt Loaf
Malt loaf is a sweet barley bread that originated in Scotland and is made with barley extract as the main ingredient. It has a chewy texture and a delicious flavor. Malt loaf is usually eaten sliced and is the perfect companion for an afternoon tea break. It’s also great for toasting with butter for a satisfying meal.
Britsh Bannock
British Bannock is a traditional barley bread that originates from Scotland and is commonly used in the British Isles, and made with simple ingredients like barley flour, baking powder, and melted butter, giving it a binder and thickener texture, and typically cooked on a grill. Bannock is commonly served with soup on chilly days or enjoyed with eggs at breakfast.
Rye Breads
Rye breads are made primarily from rye flour, which is milled from the rye grains. Dye bead can be light or darker depending on the main ingredients used in the dough. The use of rye flour makes those bread more denser than other types with stronger, tangier flavors. Some of the types of rye bread include:
Black Bread
Also known as Borodinsky, a dark, hearty Russian rye bread. Black bread gets its characteristic dark color from molasses or food coloring agents. It is usually made from a combination of whole grain rye flour, wheat flour, molasses or caramel color, as well as caraway seeds and starter culture. Borodinsky has an intensely tangy, slightly sweet flavor and dense, Crumly texture and is commonly eaten in Russia, Poland, and other Eastern European countries.
Pumpernickel Bread
Dark, coarse rye bread originated in Germany made with a combination of coarse rye flour, molasses, and rye sourdough starter. Pumpernickel bread undergoes a long, slow baking process that can last up to 15 hours. This extended baking time results in a very dense, chewy loaf with a strong, refreshing flavor. In Germany, Pumpernickel commonly used to make sandwiches and toast or eaten as a side to stews, soups, and cheeses.
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Rupjmaize Rye Bread
Robjemays rye bread is made using whole rye grains and baked for more than 30 minutes, resulting in a dense, dark loaf with a sweet, tangy flavor. Originating in Latvian cuisine, rubjemays are tastier and more nutritious than regular rye bread, and are usually served with smoked fish and strong cheese.
Bread Rolls
Bread rolls are made from a combination of flour, yeast, sugar, salt, butter, and water. The dough is mixed, kneaded, and left to rise before being shaped into individual portions. Extra ingredients, such as eggs, milk, or spices, are sometimes added to improve the flavor and texture of the dough. Typically, bread rolls have a soft and tender texture that makes them ideal for a variety of sandwiches, including classic burgers and turkey or salmon burgers. Here are three varieties of rolls :
Mantou
Originating from China. Mantou is a steamed bread and perfectly white in color, made from wheat flour, water, and a leaving agent. It has a slightly sweet taste and fluffy bread texture. Mantou can be enjoyed plain or filled with savory or sweet fillings.
Blaa
White bread rolls from Ireland come in two varieties. Crusty blaa has a dark crust that tastes crunchy and chewy, while soft blaa has a light, firm texture, a hint of sweetness, and a malt flavor. With their unique flavors, Both balaas are widely used in all kinds of sandwiches in Ireland, such as breakfast rolls stuffed with bacon and sausage.
European Bread Roll
These types of rolls are common throughout Europe. and comes in various shapes and sizes such as the Zymla Polish roll and Kaiser roll. It has a crispy exterior and a soft interior, making it ideal for many sandwich roll recipes, served with soups such as Creamy Carrot Soup, as well as sliced and filled with butter or other spreads.
Fry Breads
Fry breads are made from dough that is fried in oil until it is golden brown. They are generally made from simple ingredients: flour, baking powder, salt, and water. The dough is kneaded, rolled out, cut into pieces, and then fried in oil. Fry breads have a bubbly, chewy texture and a crisp exterior. There are several types of fry bread found around the world:
Curry Bread
A popular snack comes from Japan. Curry bread is made from Japanese curry, wrapped in a piece of dough, then rolled and fried. The dough of curry absorbs the spicy curry sauce, giving a burst of curry flavor.
Bannock Indian Bread
The Canadian fry bread, bannock bread made from flour, baking powder, salt, and water, and has a soft, chewy interior and a golden, crispy crust. Classic bannock has a smoky, almost nutty flavor mixed with a buttery taste, while dessert bannock can have a donut-like flavor. Bannock can be eaten plain, with salads, sugar, or honey.
American Indian Fry Bread
It is a popular fried bread in Native American cuisine and a staple food at community gatherings and festival celebrations. This fried bread is free-form, but usually flat, and fried in oil, with a hollow center and crisp exterior. Indian fry bread can be topped with honey, powdered sugar, minced beef, or beans.
Batter Breads
These types of bread are popular breakfast treats. Made from plain flour, milk, sugar, and eggs. The batter is mixed, poured on a hot pan, and cooked until bubbles appear on the surface. Batter breads are delicious when served warm with maple syrup, fruit or whipped cream. There are so many incredible varieties of batter breads from cultures around the world!
Crêpe
Thin, unleavened pancake originating from France. It is made with a batter containing flour, milk, sugar, eggs, and melted butter. The batter is poured into a hot, greased pan and swirled to form a thin, round pancake. Crêpes can be savory or sweet, depending on your favorite filling.
Dosa
Dosa is a type of Southern Indian bread that is made from a fermented batter of rice and black gram lentils and usually large around 8 to 10 inches in diameter, and very thin and crisp. Dosas are traditionally served with sambar and chutney, and often served for breakfast.
