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47 Different Types of Bread (from A to Z)

Photo collage of brown baguette macro loaves, kneading dough, fresh bread straight out of the oven at a communal bakery in El Jadida, Morocco

Brown baguette macro loaves (left), kneading dough (upper right), fresh bread straight out of the oven at a communal bakery in El Jadida, Morocco. 

Table of Contents Show

Quicklist: Types of Bread

  1. Baguette
  2. Brioche 
  3. Ciabatta
  4. Focaccia 
  5. Multigrain
  6. Pita 
  7. Rye 
  8. Sourdough 
  9. Whole Wheat 
  10. Arepa 
  11. Bagels
  12. Balep korkun (Tibet)
  13. Bolani (Afghanistan)
  14. Chapati 
  15. Damper Bread
  16. Dokkt rúgbrauð (Iceland)
  17. English Muffins
  18. Grissini 
  19. Injera
  20. Kare pan (Japan)
  21. Khachapuri (Georgia)
  22. Khobz kesra (Morocco)
  23. Knäckebröd 
  24. Lavash 
  25. Lefse (Norway)
  26. Limpa (Sweden)
  27. Luchi (Bengal)
  28. Malawach (Yemenite Jewish culture)
  29. Marraqueta (Chile)
  30. Matzah
  31. Naan
  32. Obi Non 
  33. Pai bao (Hong Kong)
  34. Pao de queijo (Brazil)
  35. Pane carasau (Sardinia)
  36. Paratha (South Asia)
  37. Podplomyk (Poland)
  38. Qistibi
  39. Roti 
  40. Roti gambang (Indonesia)
  41. Sangak (Iran)
  42. Shaobing (Northern China)
  43. Soda Bread
  44. Tortilla
  45. Vanocka 
  46. Yufka 
  47. Zopf 

Bread Making Process

Illustration of the steps in baking bread


Bread is the most widely consumed food in the world and has been a staple for millennia. There’s evidence from 30,000 years ago in Europe that humans used starch extracts, possibly sourced from the roots of cattails and/or ferns, to make flatbread.

And even now in the 21st century, many people know that there is nothing quite like the scent of fresh bread, especially when walking into a bakery first thing in the morning.

It was around 10,000 BCE that Neolithic cultures developed agriculture and used the grains they cultivated for making bread. Ancient Egyptians used yeast as a leavening agent as early as 4,000 BCE. The Greeks picked up breadmaking from the Egyptians, and soon the practice spread across Europe.

Along with the wheat used to make it, bread was considered more important than meat in the diet among the ancient Romans. The color of bread consumed also indicated one’s social standing. Generally, the darker the bread eaten, the lower the social standing of those eating it.

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The Most Common Bread Types


Two loaves of baguette bread.

A baguette, a yeast bread that first appeared in France in the 18th century, has a characteristic long, oblong shape with slits in it.

The slits allow for the expansion of gas while the bread is baking. Also called French bread or French sticks, baguettes are typically made from flour, water, yeast, and salt.

Brioche Bread

Sliced Brioche bread

“From the time of Louis XIV onwards . . . Butter, in widespread use at least in the northern half of France, was the secret of making brioches,” writes Maguelonne Toussaint-Samat, in the History of Food.

A French bread made with butter and eggs, brioche is extremely light in texture and has a subtle sweetness in its flavor. Brioche crust is soft, appearing to have a golden-yellow shade. The golden color can be attributed to the egg that is brushed on top of the dough before the bread is placed in an oven to bake. 

Ciabatta Bread

Sliced Ciabatta bread

“In the northeastern city of Adria, a painted sign on a dilapidated factory still proclaims its status as the birthplace of ciabatta, so named after the Italian word for slipper because of its oblong appearance. The paint is peeling, but the sign declares in giant letters: “Qui è nata la ciabatta italia” (“Here, ciabatta italia was born”) . . . It was in this mill that Arnaldo Cavallari, a rally car driver with a sideline in baking, perfected the recipe for ciabatta bread only 40 years ago – in 1982.” — Rebecca Ann Hughes (

Cavallari called his invention, ciabatta polesano, after Polesine, the area of Rovigo, Veneto, in northeastern Italy where he lived. Concerned by the overwhelming popularity of imported baguettes, he set out to create a type of homemade snack bread that could compete for the sandwich market with its French rival.

Whether Cavallari improved on older versions of a traditional Italian bread, as some claim, is beside the point. He says it reminds them of other recipes because he only uses simple, natural ingredients.

In 1989, he registered the name “Ciabatta Italiana,” and his company, Molini Adriesi, now licenses production of ciabatta to bakeries in 11 other countries. On Wednesday afternoons in his Venetian bakery, Cavallari teaches a class on his “old fashioned” sensation, ciabatta.

Focaccia Bread

Focaccia bread on a wood plank table.

Another bread with Mediterranean origins, “panis focacius” was a flatbread in ancient Rome. Quite similar to pizza dough, there are many variants of focaccia throughout Italy. Turkey, Greece, Italy, France and Spain, also have their own related bread recipes.

The crust comes out crunchy, yet delicate and thin. Many bakers add herbs and garlic to the recipe as desired, and sea salt is another popular addition. Focaccia can be eaten by itself, dipped in soup, or used to clean a plate of leftover sauce.

Multigrain Bread

Sliced pieces of multigrain bread.

With its rich, hearty flavor, multigrain bread usually uses grains such as oats, barley, flax, and millet. The different ingredients make multigrain bread a healthy and delicious choice. Multigrain bread is perfect for use in morning toast, sandwiches, or to dip in dressings or vegetable oil that has been sprinkled with herbs.

Pita Bread

Stacked pita bread over a wooden board.

There are a lot of things munchers can do when eating a piece of pita bread. This includes dipping the pita into sauces after it is cut it into wedges, or filling it with various types of meats for a tasty and delicious sandwich.

Pita bread originated in the Middle East and is cooked at very high temperatures, which makes the liquid in the dough escape quickly.

This helps to create a large air bubble in the center — the “pocket” of the bread — perfect for stuffing with meat and other foods. Pita bread is made mostly using wheat flour.

Rye Bread

Sliced Rye bread

Long considered to be the bread of the lower classes, rye has gained a surge in popularity, likely due to its rich flavor. Made with both rye flour and regular bread flour, rye bread has a tight crumb and a very strong flavor.

Some bakers even add caraway seeds or dill seeds so that the flavor is a little more earthy. In certain sandwiches — most notably, corned-beef and pastrami sandwiches — rye bread is what gives the sandwich the signature taste that people love about them.

Adding a touch of mustard on a slice of bread used in these sandwiches can help accent the flavors of the bread and meat, as well.

Sourdough Bread

Sourdough bread cut in half.

In a loaf of sourdough bread, a starter is used before making the dough to create the basis for the dough. The sourdough starter usually consists of a fermented combination of water and flour, which in turn can make many batches of bread.

Another advantage of this type of bread is that the sourdough starter can last a long time. The length of the life of a sourdough starter means that bakers can make loaf after loaf of sourdough bread without worrying about running out of the starter.

Sourdough bread has a thick crust and a soft chewy center, and is dotted with very large air bubbles inside. It also has a distinct taste that can be almost addictive. Sourdough bread can be used to make any type of sandwich for a mild and delicious option.

Whole Wheat Bread

Sliced whole wheat bread on a wooden board.

In making white bread, only parts of the wheat grain are used. However, when it comes to whole wheat bread the germ and the bran are intact. What does this mean for those eating this bread?

It means whole wheat bread is more nutritious and has much more fiber than white bread does. Whole wheat bread can be used in making any type of sandwich where white bread would typically be used. It’s easy to create one’s own whole wheat bread recipes with a little creativity.

Unique Specialty Breads

Arepa Bread

Stacked Arepa bread

Mostly eaten in Colombia and Venezuela, arepa bread is made from cornmeal. The flat and round bread can be baked, grilled or fried. Bakers may even include various fillings, such as ground beef or black beans, when making the bread. Since arepa is not made with wheat, it is naturally gluten-free.



Bagels are usually made by boiling the dough in water for a short time then baking it afterward. They are round and come in two parts, with a hole in the center. The best thing about bagels is their numerous types and flavors. Some flavors include egg, cinnamon, and blueberry, among others. 

Balep korkun (Tibet)

Balep korkun (Tibet) sold on the street.

Originating among the nomadic cultures of central Tibet, balep korkun consists of three simple ingredients, baking powder, water, and barley flour, and made flat in a pan over an open fire. Writer Dawn Boiani describes balep korkun, a breakfast staple in Tibet and its monasteries, as a cross between a tortilla and an English Muffin.

Bolani (Afghanistan)

Bolani (Afghanistan) Bread with mayo dip.

Bolani, a flatbread from Afghanistan, is stuffed with sandwich ingredients, fried and served with a side of mint yogurt. The bread is made for special events and is available at food stands in cities such as Kabul and Kandahar. 


A plate of Chapati bread.

A popular Indian flatbread, chapati is usually grilled until it gains a freckled appearance. Eat the bread with vegetables or lentils, or even make a sandwich with it. Chapati is usually made with whole-wheat flour and cooked with no oil. 

Damper Bread

Two loaves of damper bread.

“Traditionally, bread-making, a labor intensive task, was a woman’s job and was generally carried out by several women at once. It involved collecting seasonal seeds, grain, legumes, roots or nuts, grinding these into a flour, then usually adding water to form a dough. Sometimes, as with Spinifex seeds, there would be enough moisture in the seeds to form the dough directly,” says David Wroth, Damper Seed Dreaming, Japingka Gallery.

Indigenous Australians have been making a type of bush bread for millennia. Many different types of seeds, dependent on regional and seasonal variations, were collected to make their bread.

The seeds were crushed, made into a dough and baked over an open fire. Millstones, meant for the purpose of grinding seeds, have been found that date back 50,000 years. 

The making of the iconic damper, a soda bread that became a staple among Australia’s early European settlers, shares some elements with the Indigenous version.

Since first appearing in the early 19th century, Damper has included ingredients such as flour, salt, baking soda, beer, butter and powdered milk. Like Indigenous Australians, the settlers baked their bread in the ashes of a campfire.

Dokkt Rúgbrauð (Iceland)

No rising agent, no sugar, no oven? No problem. Dokkt Rúgbrauð (a sweet dark rye bread) is traditionally made from rye sourdough and slow baked in the low thermal heat of Icelandic geysers. The low heat, slow cooking process sweetens the loaf. 

English Muffins

English muffins on a wood plank table with wheat on the side.

These are small, round, flat types of bread that can be made from either white or whole wheat flour. You can eat English muffins with poached eggs, bacon, or a Hollandaise sauce. More often than not, English muffins are healthier than many other options, like muffins or bread. 

Grissini Sticks of Grissini Bread

Somewhat similar to breadsticks, grissini is a crisp, dry bread that appears as thin sticks that resemble a pencil. Native to Italy, this type of bread can be flavored in any way that the baker wants.

So, feel free to add herbs and spices of any type to liven up its flavor. Grissini bread is mostly used as a before-dinner alternative to regular or garlic bread, but it can be eaten any way you wish.


Rolls of Injera bread.

This is a sourdough type of bread with a spongy texture and a slightly sour taste. Injera bread is typically made from a tiny grain called teff, which comes from Ethiopia. Injera bread is used to scoop up the meats and stews that are normally placed on top of it, and are an essential part of the Ethiopian diet.

Kare pan (Japan)

Kare pan (Japan) bread on a paper.

There are some breads that have a great savory flavor, and kare pan is one of them. This Japanese bread is curry-infused, taking on a super crispy texture that is also chewy.

When you bite inside, you will get Japanese curry in each bite of filling. It is a deep fried bread and often sold as individual options in bakeries throughout Japan. 

Khachapuri (Georgia)

Khachapuri (Georgia) on a wooden plate.

In the Eastern European republic of Georgia, Khachapuri accompanies dinner and brunch dishes. Shaped like a boat the bread stuffed with ample amounts of cheese and egg. You can use different kinds of cheese, but the egg has to be centered and cooked into the bread.

Khobz kesra (Morocco)

Khobz kesra (Morocco) bread sold on the street.

Khobz kesra, a Moroccan white bread, is made from an all-white flour and browns up beautifully when cooked. It is usually shaped in a circle or oval and has an uneven texture on top.

Moroccan sandwiches are designed with this bread in mind, as it is able to hold a variety of different ingredients to make the best meal. Because of its denseness, it can also be stuffed with different fillings and cheese for a well-rounded mea. 


This bread looks more like a cracker than the traditional appearance of bread, and it is made mostly of rye flour. Knäckebröd contains a lot of fiber, and can be served with cheese or any other type of food you love. This type of bread is dry and stiff, and appears rectangular in shape like many crackers. The grains used to make it can vary. Knäckebröd can also include various herbs and spices, and it is both delicious and nutritious.

Lavash Bread

Rolls of Lavash bread.

Popular in areas such as Turkey and Iran, lavash bread is a thin flatbread that is made using only flour, salt and water. Low in fat, this type of bread is normally cooked in an oven. Lavash bread is softest when it is fresh out of the oven. Bakers can also add poppy or sesame seeds for a little more flavor.

Lefse (Norway)

Lefse (Norway) bread with onion and chili.

Soft and thin, Norwegian lefse is another type of flatbread that is usually spread out and cooked on a griddle. It is similar to a pancake in shape and cooking method, but the texture is different based on the tools used.

 Lefse is usually rolled after it is cooked, and then served with jam or butter. 

Limpa (Sweden)

Limpa is filled with spices and sweetened with molasses or brown sugar. Orange rind give the bread a unique taste. It is often enjoyed during the holiday season, paired with jam and cheese for a sweet treat. 

Luchi (Bengal)

Luchi (Bangladesh) bread on a plate.

Luchi, a puffed, deep-fried traditional Bengali flatbread, uses Maida flour which is popular during ekadashi fasting periods, when rice or rice flour is not permitted. 

But dietary conditions aside, simply put, luchis go with almost anything served in Bengali cuisine: “The star of million celebratory festive menus, the perfect couple to “Kosha Mangsho,” the makeshift after-meal dessert with Sugar, the next morning’s breakfast with a cup of cha! . . . trust me when I say that Bengalis would have this with probably anything,” says Speaking Aloud Magazine.

Malawach (Yemenite Jewish culture)

A deep-fried flatbread with several thin layers, malawach was brought to Yemen by Sephardic Jews expelled from Spain. The bread traditionally accompanies many kinds of dishes throughout the day.

Marraqueta (Chile)

Marraqueta (Chile) bread on a cloth.

Also known as pan francés (French bread). Although marraqueta is found throughout Latin America under various names, the Chilean port of Valparaiso, gets the nod as the birthplace of the bread rolls with a crunchy texture. The bread is baked as one loaf that is broken up into four equal sections to create rolls.


Matzo (Matzoh) bread on a plate.

Matzah bread is unleavened bread shaped similarly to large crackers. Used in many traditional Jewish dishes and on certain Jewish holidays, this bread is made of the five grains mentioned in the Hebrew Bible — wheat, barley, rye, oats and spelt.


Stacked pieces of Naan bread with a parsley on top.

Naan is an oven-baked flatbread that uses yogurt as one of its main ingredients. It is normally brushed with butter before baking, and sometimes includes toppings such as dried fruit, minced meat or garlic.

Naan breads are common in many parts of Asia. Naan lovers can also find this bread type in many of today’s supermarkets and farmers’ markets.

Obi Non 

Loaves of Obi Non bread.

Popular in Uzbek and Afghan dishes, this bread is a type of flatbread and is usually cooked in a clay oven. Obi non bread is normally made only using flour, yeast, salt, water and milk. 

Pai bao (Hong Kong)

The infamous Asian sweet bread is fluffy, rich, and has a sweet milky taste that shreds as you pull it. It originated in Hong Kong and is made using the Tangzhong Method.  During this process, the dough becomes almost gel-like from the pre-mixing and cooking that happens before combining the ingredients. 

Pao de queijo (Brazil)

Pao de queijo (Brazil) on a woven basket.

If you are in Brazil visiting, make sure you enjoy the delicacies of rolled cheese buns known as pao de queijo. This bread is often served for breakfast or as a snack to grab between meals.

Pane carasau (Sardinia)

Pane carasau (Sardinia) and some tomato.

Paper thin is one way to describe pane carasau, a flatbread with its origins in Sardinia. Te bread was designed purposely to be thin and flat so that it can be layered in dishes. It is often broken into smaller pieces and used similar to a cracker.

Paratha Bread (South Asia)

Paratha bread on a round cut banana leaf.

Made from whole-wheat flour, paratha bread is a layered South Asian flatbread that is usually fried or cooked in oil. Paratha bread goes well with vegetables, potatoes, onions, eggs, and many other fillings. 

Podplomyk (Poland)

Podplomyk (Poland) bread on the bamboo mat.

This bread dates back to medieval Poland, when food was scarce and ingredients were hard to come by. The bread is easily cooked over an open-flame.

Qistibi Bread

A plate of qistibi bread.

This type of bread is found mostly in Russia and is a baked flatbread with some type of filling inside. Usually the filling consists of mashed potatoes, millet, and various cuts of meat. The filling can be placed either inside the bread dough itself, or on one sidee.

Roti Bread

Pieces of Roti bread on a plate.

An unleavened flatbread, roti is similar to chapati. Roti is extremely popular in both the Caribbean and in India. The bread is usually made with whole wheat flour and water, and loaves are often coated with butter before baking to add a little flavor. 

Roti gambang (Indonesia)

Roti gambang (Indonesian) bread and malt.

Roti gambang is shaped like a long rectangular loaf and has a sweet flavor. It is often paired with tea or coffee, very much like coffee cake. You can also enjoy it with a soup that combines Indonesian elements with a Dutch influence. 

Sangak (Iran)

Sangak (Iran) bread displayed on a shop.

Iranian Sangak is always flat, and can be rectangular or a triangle, depending on the dish. The bread is cooked on hot stones spreading out and creating a rocky texture. It is often paired with jam and butter for a snack.

Shaobing (Northern China)

Shaobing (Northern China) on a baking pan.

If you want to get your sesame seed fix, then give the Shaobing bread a try. Shaobing can be either sweet or savory, but it will be flaky, crispy, and chewy with each bite.

Soda Bread

Sliced soda bread.

With ingredients that include buttermilk, salt, baking soda, and flour, this is a traditional Irish bread. It is also known commonly as “Irish soda bread.” It is a type of quick bread that doesn’t need to be left alone for a long time in order to rise. A quick bread to make for those who don’t have a lot of time on their hands.


Folded tortillas

Tortillas are soft, thin flatbreads used in numerous Mexican dishes, including enchiladas, burritos, wraps, and of course, tacos. Originally made from a maize dough, tortillas are an ancient staple food of Mesoamerican cultures.


Vanocka bread

This is a sweet bread that is usually topped with sugar and almonds and sprinkled with raisins or other dried fruits. The recipe for vanocka bread is rather complex, but fortunately, there are different ways to prepare it.

Vanocka is a festive European bread that is rich and sweet, it usually only appears on special occasions. In certain countries — including the Czech Republic and Slovakia — vanocka is served at Christmastime.

There are various interesting traditions surrounding vanocka. For example, jumping up and down while the dough is rising — as if breadmaking wasn’t labor intensive enough!


Stack of Yufka bread.

A Turkish paper-thin unleavened bread that is similar to lavash. Yufka is usually made with wheat flour, salt, and water, although some recipes add vegetable oil to the dough, as well.

You can include Yufka with either sweet foods such as nuts or dried fruits, or with foods such as meats, cheeses and vegetables.


Zopf bread on a black tray.

Zopf is a unique type of bread in that it looks like a large braid once it’s finished baking. It is usually served with butter and jelly at breakfast time in countries such as Germany, Switzerland and Austria.

Best Types of Bread for Various Recipes

Best Bread For Garlic Bread

Garlic bread garnished with parsley.

People automatically think of Italian bread, but a baguette is the best type of bread for garlic bread. The long, thin shape of the baguette allows it to crisp up nicely in the oven while still being soft and fluffy on the inside. The crust also provides an excellent barrier to keep all of that garlic goodness contained.

Best Bread For French Toast

French toast with strawberries on the side.

With French toast, you want bread that can soak up all the egg and milk mixture. A brioche or challah bread is going to be your best bet. The slices of bread are nice and dense, which will help them hold all the liquid.

Best Bread For Grilled Cheese

Grilled cheese cut in half

For grilled cheese, you want bread that’s nice and crispy on the outside but still soft and fluffy on the inside. Sourdough bread is perfect for this. The crust of the sourdough will get nice and crisp in the pan while the inside stays soft.

Best Bread For Avocado Toast

Avocado toast on wooden chopping board.

For avocado toast, you want bread that is going to be sturdy enough to hold up to the toppings. A slice of sourdough or hearty wheat bread are both great options. Another bonus of sourdough is that the slightly sour taste pairs perfectly with the creamy avocado.

Best Bread For Beef Dip

Beef French dip served with fries.

You want bread that can soak up all the delicious juices for a beef dip. A French baguette or sourdough bread are both perfect for this. The long, thin shape of the baguette is ideal for dipping, while the sourdough will soak up all the flavors.

Best Bread For Peanut Butter and Jelly

Sandwich topped with peanut butter and jelly.

For a classic PB&J, you want soft bread. White bread or wheat bread are both great options. The softness of the bread will make it easy to spread the peanut butter and jelly, and the wheat bread will add a slight nuttiness to the sandwich.

Best Bread For Bread Pudding

Bread pudding with raisins

Bread pudding requires bread that’s dense. A brioche or challah bread is a perfect choice. These types of bread will soak up all the liquid and flavors, resulting in a delicious and decadent dessert.

Best Bread For Burgers

Gourmet burger with fries

For burgers, you want sturdy bread to hold up to the toppings. A brioche bun or a Kaiser roll are both great options. The brioche will add a slight sweetness to the burger, while the Kaiser roll will provide a hearty and chewy texture.

Best Bread For Bread Bowl

Beef stew in a bread bowl

For a bread bowl, you want bread that is dense and sturdy. Sourdough or boulle bread are both excellent choices. The sourdough will add a subtle sourness to the soup, while the boulle bread will provide a hearty texture.

Best Bread For Bruschetta

Bruschetta topped with tomato, garlic and basil

For bruschetta, you want crispy bread. A baguette or ciabatta are both excellent choices. The crisp texture of the bread will provide a delightful contrast to the soft toppings. Also, the long, thin shape of the baguette is perfect for piling on the toppings.

Best Bread For Croutons

Croutons garnished with parsley

For croutons, you want bread that is dry and stale. This will help the bread to soak up all the flavors and seasonings. A baguette or ciabatta are both excellent choices. Make sure the bread is nice and dry before cutting it into cubes.

Best Bread For Dipping in Olive Oil

Bread dipped in olive oil

For dipping in olive oil, you want crispy bread. The crisp texture of the bread will help it soak up all the olive oil. A baguette or ciabatta are both excellent choices.

Best Bread For Lobster Rolls

Lobster roll with lemon on the side

For a lobster roll, you want bread that is soft and fluffy. A brioche bun or a hot dog bun are both excellent choices. The softness of the bread will allow the lobster to shine, and the hot dog bun will provide a delicious contrast to the lobster.

Best Bread For Paninis

Paninis on a rustic table.

For paninis, you want crispy bread. A baguette or ciabatta are both excellent choices. The crisp texture of the bread will help it hold up to the fillings, and the long, thin shape of the baguette is perfect for piling on the toppings.

Best Bread For Stuffing

Cornbread stuffing with garnish

For stuffing, you want bread that is dry and stale. Make sure the bread is nice and dry before cutting it into cubes. This helps the bread soak up all the flavors and seasonings. A sourdough or wheat bread are both excellent choices.

Best Bread For Sandwiches

Club sandwiches on a wood plank table.

For sandwiches, you want soft bread. White bread or wheat bread are both great options. The softness of the bread will make it easy to spread the fillings, and the wheat bread will add a slight nuttiness to the sandwich.

Best Delivery Services for Bread Online

The smell of fresh-baked bread filling a home does not have to come from your own oven. Several bakeries, known for their their product, will ship directly to your home.

Russ and Daughters

Russ and Daughters breads.

Russ and Daughters has a legendary history in the heart of New York’s Lower East Side. Four generations have continued the family history of creating delicious foods, including baking bread.

The company features an assortment of creations made at its bakery. Enjoy The Best of Babka, which is a loaf of Russ & Daughters Cinnamon Babka and one loaf of Russ & Daughters Chocolate Babka. Give it for gifts or for a special treat for your own family.

The delicious bagels, pumpernickel bread, Challah, and rye bread are examples of other choices that you can have shipped right to your home, sold through Goldbelly.


Zingerman’s breads.

Zingerman’s explains that it makes every loaf of bread available for mail order at its Ann Arbor, Michigan bakery, using minimal ingredients. Order a loaf of your favorite bread that starts with flour, water, salt and natural sour starters, baked in a stone hearth oven.

Choose from State Street Wheat Bread, Irish Brown Soda Bread, or the (Better Than) San Francisco Sourdough Bread. Order Jewish Rye Bread, Caraway Rye Bread, or the 8 Grain 3 Seed Bread, all of which ship within two business days.

Looking for something sweet? Try the Cranberry Pecan bread or the Cherry Chocolate bread, or one of the other favorites.

New Cascadia Traditional

New Cascadia Traditional breads.

Are you looking for a gluten-free bread that a bakery offers online? New Cascadia Traditional features a variety of gluten-free breads, bagels, and rolls. The company makes all its breads using simple ingredients, while respecting the art of bread making.

Choose from the Farmhouse Sandwich Bread, Honey Gold Sandwich bread or the Rustic Italian Bread. Would you like to have bagels shipped right to your door? New Cascadia Traditional offers a variety of bagels, shipped four to a box.

Do you want rolls for your next family dinner or family event? Consider ordering the hamburger buns or the hoagie rolls.

La Farm

La Farm bread.

La Farm Bakery opened in Cary, North Carolina in 1999. Since its opening, the bakery has expanded to offer many of its breads and baked goods for customers who place orders for delivery. The company offers a variety of traditional breads and seasonal breads for customer enjoyment.

Try a loaf of La Farm Bread, a signature light sourdough bread. Order the multigrain bread for a healthy, high fiber bread. Enjoy a loaf of the popular pumpkin bread or the White Chocolate Mini Baguette.

Looking for a unique gift? Send the Amuse Bouche Gift Basket or the Le Gourmand Gift basket to a friend or loved one. Don’t forget the Hot Chocolate Mix for additional enjoyment.

Would you like to have the smell of freshly-baked bread fill your home? Try one of the bread mixes, which allows you to bake your own La Farm Bakery Bread.

New Yorker Bagels

New Yorker Bagels bread.

Do you want fresh bagels that ship quickly, direct from the bakery? New Yorker Bagels offers free overnight shipping. The company says that its bagels are “the freshest New York bagels you’ll ever eat.”

Choose traditional favorites like the plain bagel, the whole wheat bagel or the egg bagel. Try the apple cinnamon, the cranberry energy bagel or the kalamata olive bagel. Create a custom box of a dozen hand-rolled bagels when you select two flavors.


Domaselo bread.

The Domaselo brand name for the freshly baked breads that you can order is Breadsie. The company offers a large selection of breads, including Country Bread, which is a sandwich-style sourdough.

Choose other favorites, such as Multi Seed Bread, Banana Bread Freeform, or the raisin and Pecan Freeform bread. Place a bulk order for the family, for the workplace or for an event. The company ships to all 50 states and to Puerto Rico.

Williams Sonoma

Williams Sonoma bread.

Williams Sonoma offers an assortment of gourmet breads, available for your everyday table, for gifts, or perfect for your holiday table.

Purchase the Williams Sonoma Sourdough Bread, or the Italian Parbaked Bread Loaves for everyday enjoyment. Choose something different, such as the Callie’s Biscuits, gluten-free biscuits or the Callie’s Biscuits, Cheese and Chive Biscuits.

Williams Sonoma offers a variety of pretzels, including a Classic Artisanal Pretzel Variety Pack and the Eastern Standard Provisions Ultimate Artisanal Variety Pack.

Top Brands

Sara Lee Delightful White Made with Whole Grain

Although this bread has a rather high sodium level (200mg), it’s still a really good bread. With 5g of protein, 6g of fiber, and only 2g of sugar in every slice, it’s one of the best Sara Lee bread options you can get.

It’s also delicious and can fool picky eaters because it doesn’t look like a typical whole-grain bread.

Dave’s Killer Bread Powerseed

Dave's Killer Bread - 21 Grains - 4 Loaves - USDA Organic

Dave’s loaves of bread are very popular and come highly recommended by bread lovers everywhere. This particular bread offers you a whole-grain option that is filling and satisfying because of its flavor and all the nutrients it contains.

It’s made with organic ingredients and you get 5g of protein and 4g of fiber in every slice. The blend of oats, sunflower seeds, pumpkin seeds, flax seeds, and sesame seeds is what gives the bread its awesome flavor and why it’s so popular.

Nature’s Own 100% Whole Wheat


This is a straightforward, no-fuss whole-grain white bread that doesn’t cost as much as some other similar options but is still nutritious and delicious.

With 4g of protein, less than 1g of sugar, and 2g of fiber in every slice, you can make healthy sandwiches that actually taste good. There are no artificial flavors, high-fructose corn syrup, preservatives, or artificial colors in this bread.

Canyon Bakehouse Heritage Whole Grain Gluten-Free Bread

CANYON BAKEHOUSE Gluten-Free Hamburger Buns - Case of 6 Bags

Anyone looking for certified gluten-free, soy-free, dairy-free, and nut-free bread will love this one. It may be a bit low in protein and fiber, but it’s still delicious and healthy.

Because it contains eggs, Canyon Bakehouse Heritage whole grain gluten-free bread can’t claim to be vegan, though. According to Canyon Bakehouse Heritage, the bread contains 8g of whole grains in the form of buckwheat, millet, brown rice and amaranth.

Food for Life’s Ezekiel 4:9 Sprouted Grain Bread

Food For Life Bread Gluten Free Sprouted Flax, 24 Ounce (Pack of 6)

Food for Life Ezekiel 4:9 Bread Organic Sprouted Whole Grain bread is low in sodium (75mg per slice), contains whole ingredients, and offers 5g of protein and 3g of fiber in every slice.

Although this bread may be a bit more expensive than similar options, it’s the ideal bread for people with diabetes. There is no added sugar in this bread either, making it a very healthy option.

Dave’s Killer Good Seed Bread

Dave's Killer Bread 21 Whole Grains And Seeds Organic Bread 27 oz. A1

Another of Dave’s delicious bread options on our list is Dave’s Killer Good Seed Bread which contains 3g of fiber, 5g of protein, 5g of sugar, and only 3g of fat.

It’s also low in sodium (160mg), and made with organic ingredients. With ingredients like sunflower seeds, flax seeds, and oats, you’ll get a lot of natural flavor in healthy bread slices that actually taste good.

Sara Lee Delightful Honey Whole Wheat Bread

Sara Lee makes many delicious and healthy loaves of bread, and this is one of them. With only 2g of sugar and 1g of fat (of which 0g is saturated fat) in every two slices, this bread is healthy as well as yummy.

The 4g of fiber and 5 g of protein adds to the health benefits of eating Sara Lee Delightful Honey Whole Wheat Bread. Note, though, that every two slices do contain a lot of sodium (220 mg).

Nature’s Own 100% Whole Grain

Nature's Own Sugar Free 100% Whole Wheat 100% Whole Grain Bread, 16 oz

Nature’s Own 100% Whole Grain Bread is high in protein, which is why it’s such a popular bread option in households.

It contains only 1.5g of fat (of which 0g is saturated), 2g of fiber, and 2g of sugar in every slice. The fiber may not be a lot, but this loaf of bread is still a good-tasting, healthy option.

Silver Hills Sprouted Power Low-Fat Bread

Anyone who tries to eat low-fat bread will know that finding an option that doesn’t taste horrible can be quite tricky. Fortunately, Silver Hills Sprouted Power Low-Fat Bread is healthy and tastes pretty good.

It contains 4g-5g of fiber, offers 6g-7g of protein, and has lots of flavor in every slice. The only negative is that this bread is rather expensive. Ingredients like sprouted grains and seeds are what give this bread its deliciously nutty flavor.

King Arthur Multigrain Bread Mix

King Arthur Flour Bread Mix, Gluten Free, 18.25 Ounce Packages (Pack of 3)

Last, but certainly not least, on our list is a bread mix you can make yourself when you have time. It offers 7g of protein as well as a bunch of whole grains to make it healthy as well as tasty.

You don’t even need a fancy bread machine for this bread mix and all you have to add is water, honey (or brown sugar), and vegetable oil.

Frequently Asked Questions

When was sliced bread invented?

Otto Frederick Rodwedder invented sliced bread on July 7, 1928. He started the process of inventing sliced bread more than a decade earlier, but he lost his prototype and blueprints in a factory fire in 1917. His patents and machine were sold to a Missouri baker named Frank Bench.

How old is sliced bread?

As of July 2022, sliced bread is 94 years old.

How many slices of bread are in a loaf?

The number of slices of bread you get in a loaf depends largely on the size of the loaf, the thickness of the bread slices, the type of bread, and the brand.

Here are some sliced bread statistics for some of the more popular bread loaves sold in the U.S.

  • Wonder Giant White Bread (24-ounce loaf): 28 slices
  • Wonder Classic White Bread (20-ounce loaf): 20 slices
  • Sara Lee Butter Bread (20-ounce loaf): 22 slices
  • Wonder Texas Toast (20-ounce loaf): 19 slices
  • Great Value Sourdough Bread (24-ounce loaf): 17 slices
  • Nature’s Own Whole Grain Sugar-Free Bread: (16-ounce loaf): 18 slices
  • Nature’s Harvest Light Multigrain Bread (20-ounce loaf): 26 slices
  • Oroweat Whole Grain Oatnut Bread (24-ounce loaf): 16 slices
  • Pepperidge Farm Jewish Pumpernickel Dark Pump bread (16-ounce loaf): 14 slices

How is bread made?

Typically, bread is made from wheat or barley, bakers’ yeast and water. However, you can also make bread with other ingredients, including oats and nut flour.

Here is the basic bread-making process.

  1. Mix and knead the dough using yeast, water, and other ingredients.
  2. Allow the dough to ferment (rise).
  3. Divide the dough and start gas reproduction.
  4. Mold and bake the bread.
  5. Slice and package the bread.

Can you make bread without yeast?

Following special recipes, you can make bread without yeast. One example is Irish soda bread.

Can you make bread with almond flour?

Yes, you can make some types of bread with almond flour and other types of flour.

Why is bread dough kneaded?

Kneading bread allows the gliadin, flour, and glutenin to combine, forming gluten strands. When you knead bread, the process warms the gluten strands. In turn, this allows the expansion of the proteins during fermentation.

How long do you knead bread?

Kneading bread can take anywhere from 10 to 25 minutes if you do it by hand. It will take about eight minutes if you choose to use a stand mixer and dough hook to knead your bread. 

Can bread over rise?

Bread can over-rise, and if this happens, you could end up with dough that doesn’t spring back. Additionally, your bread can collapse instead of rise when baking, and your crumb can become ragged and uneven. 

Does bread have dairy?

Most of the bread you buy at the grocery store is made with dairy products. However, with careful shopping, you can find dairy-free bread. If you make homemade bread, it’s easier to make a loaf that’s dairy free. 

What bread is vegan?

Generally, some bread types are usually vegan. These include:

  • Pita
  • Sourdough
  • Ezekiel
  • Ciabatta
  • Baguette
  • Focaccia
  • Kosher

Here are some of the most popular vegan bread brands.

  • One Degree Organic Foods Veganic Lentil Grain Bread
  • Mighty Manna Bread Organic Sprouted Banana Walnut Hemp Bread
  • Angelic Bakehouse Take and Bake Whole Grain Baguettes
  • Food for Life Ezekiel Flourless Flax Sprouted Grain Bread
  • Nature’s Own 100% Whole Wheat Bread
  • Dave’s Killer bread Organic 21 Whole Grains and Seeds Bread

How long is bread good for?

Bread shelf life depends on whether it’s store-bought or homemade. Also, the ingredients can affect a bread’s shelf life. 

  • Store-bought bread: Use within seven days at room temperature. Refrigerating bread will make it last for three – five days longer. 
  • Homemade bread: Use within three – four days at room temperature or up to five days if it’s refrigerated. 

How to soften hard bread?

To soften hard bread, you need to reheat it to allow the starches to reabsorb the water. This happens at approximately 131° Fahrenheit and continues until it reaches 185° Fahrenheit. The key to successfully reheating your bread is to heat it slowly in the oven for 15-20 minutes at 300° Fahrenheit. 

What to do with stale bread?

Here are some things you can make with stale bread. 

  • Breadcrumbs
  • French toast
  • Croutons
  • Bread pudding
  • Meatloaf
  • Casserole topping
  • Stuffing or dressing

Do bread crumbs go bad?

Store-bought breadcrumbs will last longer than homemade breadcrumbs because of the preservatives used. However, even store-bought breadcrumbs can go back. Toss yours according to the expiration date. 

Can you freeze bread?

Most types of bread freeze well, and you usually won’t experience a loss of texture or quality. The key is to make sure your bread is protected from air in the freezer. 

To freeze bread, wrap it tightly with two layers of heavy plastic wrap and freeze in a zipper freezer bag. 

How long can you freeze bread?

Bread-freezing guidelines will vary by type of bread. Generally, bread will last in the freezer for as long as three months. 

Can you freeze bread dough?

While you can freeze bread dough, technique and timing are important for achieving the best results. For yeast bread dough, freeze it after the first rise and after it’s been shaped to its final form. 

Why does bread get hard?

There are a few reasons bread becomes hard after baking. 

  1. The dough wasn’t kneaded long enough. 
  2. Different types of flour can result in harder bread.
  3. Your bread may need more flour.
  4. Ingredients weren’t measured precisely.
  5. The dough wasn’t proofed properly.
  6. The bread was improperly shaped. 

What to do with old bread?

If your bread is just stale, you can give it new life by heating it slowly in the oven. However, there are a lot of things you can do with old bread. For example, you can toast the bread and make breadcrumbs. You can also make croutons, French bread, or bread pudding. 

Is bread bad for you?

Bread isn’t bad for you unless you have celiac disease or gluten sensitivity. However, whole grains are better for you. 

Is bread good for you?

Bread has nutrients, but bread should not be your primary food source because it is high in carbs and doesn’t provide all of your vitamins and nutrients. For the healthiest bread, choose those that are made with whole grains. 

What bread is the healthiest?

A bread’s healthiness is relative depending on your unique dietary needs. However, using some overall standards, these seven bread types are widely considered to be healthiest  (in order).

  1. Sprouted whole grain bread
  2. Sourdough bread
  3. 100% whole wheat bread
  4. Oat bread
  5. Flax bread
  6. 100% sprouted rye bread
  7. Gluten-free bread

What bread is gluten free?

Here are some of the more popular gluten-free bread brands.

  • Happy Campers Hemp Hemp Hooray
  • Three Bakers Great Seed Whole Grain and 7 Seed Bread
  • Canyon Bakehouse Ancient Grain Bread
  • O’Doughs Multigrain Sandwich Thins
  • Food for Life Gluten-Free Flax Bread
  • Bob’s Red Mill Gluten-Free Homemade Bread Mix

Is bread a starch?

Bread is the most commonly consumed starchy food

Is bread a carbohydrate?

Most breads are high in carbohydrates. If you have special dietary needs, shop for bread that is lower in carbs. Several brands offer low-carb options. 

Does bread have fiber?

All bread has fiber, but the amount of fiber will vary depending on the type of bread. For more fiber-rich bread, choose bread that is made with whole grains.

Does bread have protein?

Most bread has protein, but the amounts vary widely depending on the type of bread. Here are some estimates from the USDA about how many grams of protein are in popular bread types.

  • White bread: 2.7 grams per slice
  • Multi-grain bread: 5 grams per slice
  • Bagel: 10 grams
  • Pumpernickel bread: 1.7 grams
  • Wheat bread: 3.1 grams

Is soda bread Irish?

Soda bread is commonly attributed to Ireland, but Native Americans actually created the first soda bread. 

Can bread be composted?

Yes, bread is an organic matter and can be composted. 

Does bread turn into sugar?

Because bread is a high-carb food, the human body breaks it down into glucose, which results in increased blood sugar levels. 

How much does a slice of bread weigh?

Bread slice weight varies greatly depending on the type of bread and the thickness of the slice. Here are a few weights of the most popular bread varieties.

  • Small loaf (thin slices): 0.88-1.1 ounces
  • Small loaf (thick slices): 1.23-1.59 ounces
  • Large loaf (thin slices): 1.1-1.23 ounces
  • Large loaf (extra thick slices): 1.76-2.82 ounces