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List of breads

This is a list of baked or steamed bread varieties. It does not include cakes, pastries, or fried dough foods, which are listed in separate Wikipedia articles. It also does not list foods in which bread is an ingredient which is processed further before serving.

Bread types

Name Image Type Origin Description (including main ingredients and notable aspects)
Aish Merahrah Flatbread Egypt Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked.
Ajdov Kruh Buckwheat bread Slovenia Made with buckwheat flour and potato.[1]
Anadama bread 120px Yeasted bread United States (New England) A sweet, cornmeal and molasses based bread.
Anpan 120px Sweet bun Japan Filled, with red bean paste usually, or white beans, sesame, or chestnut.
Varies widely India (Southern)
Sri Lanka
Bowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner.
Arepa 120px Cornbread South America (Northern) Dish made of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa.
Baba Various thick, round breads China (Northwestern Yunnan, Naxi people) Round, thick bread, often with various sweet or savory fillings.
Bagel 120px Yeasted wheat bread Jewish (Ashkenizi) Ring shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface.
French stick, French bread
120px Yeasted bread France Thin elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.
Balep korkun Flatbread Tibet (Central) Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of Bannock.
Bammy 120px Flatbread Jamaica Made by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried.
Banana bread 120px Sweet bread Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.
Bannock 120px Flatbread United Kingdom (Scotland) Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture. May be baked or fried. Some Native American peoples in North America prepare their own versions of bannock.
Bara Brith 120px Fruit bread United Kingdom (Wales) Sometimes termed 'speckled bread', raisins, currants and candied peel are added to dough.
Barbari bread 120px Flatbread Iran
Afghanistan (northwestern)
Invented by Barbar tribes of Iran and northern Afghanistan.
Barmbrack 120px Yeasted bread Ireland Sweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture.
Italian stick, cane, staff
Yeasted bread Italy Shorter and thicker than a French baguette. Sometimes with sesame seed garnish.
Bazlama 120px Flatbread Turkey Flat and circular, average thickness of 2 cm, usually eaten fresh.
Beer bread 120px Yeasted bread Made with regular beer or other types such as stout or dark beer.
Belgian waffle Waffle North America A type of waffle popular in North America, but not common in Belgium. Compared to the standard American waffle, it is identified by its larger size, lighter batter, larger squares, and a higher grid pattern that forms deep pockets.
Bhakri 120px Unleavened flatbread India
Usually grayish in color, made of cereals and thus high in protein and fiber like Jowar, Bajra or Maize.
Bing 120px Flatbread China Similar to a Mexican tortilla, only much thicker; usually cooked on a griddle.
Biscuit 120px Yeasted bread or unleavened In Europe, "biscuits" are crisp and dry; in North America, "biscuits" are light and fluffy.
Black bread 120px Rye bread Made of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.
Bolani 120px Flatbread Afghanistan Has a very thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks.
Borlengo 120px Pancake Italy A thin crepe now made with milk, eggs (sometimes omitted) flour and salt. Originally a food eaten by the poor and made with flour and water, it is now often made outside in a frying pan the size of a cartwheel.
Borodinsky 120px Sourdough Russia A dark brown sourdough rye bread, traditionally sweetened with molasses and flavored with coriander and caraway seeds.
Boule 120px Yeasted bread France From the French for "ball".
Bread roll 120px Leavened Europe Short, oblong or round, served usually before or with meals, often with butter.
Breadstick 120px Dry bread Italy A dry bread formed into sticks, served as an appetizer.
Brioche 120px Yeasted bread (sweet) France A highly enriched bread, noted for its high butter and egg content, commonly served as a component of French desserts.
Broa 120px Cornbread Portugal Unlike the cornbread typical of the southern United States, made of mix of cornmeal and wheat or rye flour, leavened with yeast rather than baking powder or baking soda.
Brown bread 120px Rye or wheat bread Ireland Made with a significant amount of whole grain flour, usually rye or wheat; sometimes made with molasses or coffee. Also known as "wholemeal bread".
Bublik 120px Wheat bread Poland Made from yeast-leavened wheat dough that commonly contains milk, butter, and egg whites and is rather sweet.
Bun 120px Small, dome-shaped roll, of sweet bread, or savory bread commonly used in sandwiches.
Canadian White 120px Leavened Canada A thick, protein-rich sliced sandwich bread.
Carrot bread 120px Leavened May be prepared with grated carrot[2] or carrot juice.[3] Pictured is a vegan carrot bread with raisins.
Česnica 120px Soda bread Serbia Baked during Christmas season with a solid silver coin in the dough for good luck; the family member whose bread piece contains the coin is viewed as the most fortunate for that year.
Challah 120px Leavened Jewish Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat.
Chapati 120px Unleavened flatbread India
Thin in size and made with wheat flour; usually eaten with cooked dal (lentil soup), vegetable curry, chicken and mutton curry dishes; pieces are used to wrap around and pick up each bite of the cooked dish.
Chickpea bread 120px Leavened Albania
Made from chickpea flour. The most significant difference of this type of bread is, instead of using regular yeast, they use a yeast made with chickpeas.
Cholermüs Pancake Switzerland Also known as a "Swiss Pancake", as its name self explains, a Swiss pancake, or "shredded, fried crepe". This preparation should not be confused with Hollermus or Holdermus, which is an elderberry mash.
Christmas wafer 120px Ceremonial Eastern Europe Christmas wafers are usually embossed with images of Christian figures, such as Jesus or Virgin Mary.
Ciabatta 120px White bread Italy Loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
Coppia Ferrarese 120px Sourdough Italy Twisted in shape. Sourdough bread made with flour, lard, olive oil, and malt.
Cornbread 120px Cornbread Americas Can be baked or fried, has a golden appearance, usually has a moist interior.
Cottage loaf 120px Yeasted bread United Kingdom (England) Name refers mostly to shape of loaf not consistency, loaves are made when larger and smaller roughly spherical balls are squashed together, forming a cottage shape.
Cracker 120px Crispy bread A baked good typically made from a grain and flour, dough and usually manufactured in large quantities. Crackers (roughly equivalent to savory biscuits in the United Kingdom and the Isle of Man) are usually flat, crisp, small in size (usually 3 inches or less in diameter) and made in various shapes, commonly round or square.
Crêpe 120px Pancake France Extremely thin pancakes, can be stuffed with cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke, or meat products.In Canada, they are often filled with fruit and consumed as a breakfast dish.
Crisp bread 120px Flatbread Scandinavia Very dry, traditionally consists of wholemeal rye flour, salt, and water.
Croutons 120px Crispy bread France A piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte, meaning "crust". Most people consider croutons to come invariably in the shape of small cubes, but they can actually be of any size and shape, up to a very large slice.
Crumpet 120px Flatbread United Kingdom Usually circular and flat, but thick, with pores in upper surface.This gives it a light spongy texture.
Cuban bread 120px Yeasted bread United States (Florida) A fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list.
Curry bread 120px Japan Some Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and usually deep fried or baked.
Damper 120px Soda bread Australia Made of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish.
Dampfnudel 120px White bread Germany Usually dense and moist with a white top surface.
Dorayaki 120px Pancake Japan Japanese confection, which consists of two small pancake-like patties made from castella, wrapped around a filling of sweet Azuki red bean paste.
Dosa 120px Pancake India (Southern) Fermented crêpe or pancake made from rice batter and black lentils. It is also served with variety of fillings like potato, coconut, paneer, vegetables, dry fruits etc.
Eggette 120px Pancake Hong Kong Spherical pancake or ball waffle popular in Hong Kong and Macao. The food item is also referred to as an egg puff, egg waffle, puffle or by its Cantonese name, gai daan jai, and is made from eggs, sugar, flour, and light evaporated milk.
English muffin 120px Yeasted bread United Kingdom Small, round, thin, usually dusted with cornmeal and served split horizontally, toasted, buttered, eaten as a snack alone or part of meal, usually breakfast or, in UK and Ireland, early-evening tea. In UK, usually just called a "muffin".
Farl 120px Flatbread United Kingdom (Scotland) Made by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking.
Filone Leavened Italy Similar to a French baguette.
Flatbread 120px Flatbread General term applied to any circular bread that is flat in shape.
Flatbrød 120px Unleavened flatbread Norway Traditional food, usually eaten with fish, salted meats and soups.
Flatkaka Unleavened rye Flatbread Iceland Soft, round, thin and dark with a characteristic pattern from the frying pan; traditionally fried in small, heavy cast iron frying pans.
Focaccia 120px Yeasted bread Italy Often punctured with a knife to relieve surface bubbling, or dotted.
Fougasse 120px Yeasted bread France Some versions are sculpted or slashed into a pattern resembling an ear of wheat.
Green onion pancake 120px Flatbread China Savory, non-leavened flatbread folded with oil and minced scallions (green onions). Unlike a true pancake, it is made from dough instead of batter.
Hallulla 120px Flatbread Chile Round, baked with butter, used for Chilean aliados: cheese and ham sandwich.
Hardebrood 120px Flatbread Germany (Groningen) Dry white flat bread, consisting of two layers, each as thick as an American pancake, that are connected at the dents.
Hardtack 120px Flatbread, crispy Simple type of cracker or biscuit, made from flour, water, and sometimes salt.
Himbasha 120px Flatbread Eritrea
Celebratory, slightly sweet, often served at special occasions, several varieties, most distinctive flavoring is ground cardamom seeds.
Hubuz Flatbread Arab world
North African Muslim countries
Yeasted whole wheat flour bread, Medium size, white, has completely hollow inner (center), also used for most famous lamb sandwiches (shawerma), most distinctive flavoring is ground cardamom seeds.
Injera 120px Flatbread Eritrea
Yeast-risen with unique, slightly spongy texture, traditionally made of teff flour.
Johnnycake or Hoecake 120px Flatbread North America Fried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin: Native Americans.
Ka'ak 120px Leavened Near East Varies with bread rings and sweets.
Kaya toast 120px Toasted bread Singapore
Prepared with kaya (coconut jam), a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter. It is generally served on toast, and also sometimes on crackers. It is considered a breakfast staple, and remains popular in Singapore. The dish is sometimes dipped into soft-boiled egg.
Khanom bueang 120px Flatbread, crispy Thailand
Common Thai street food, resemble tacos made of rice flour, usually first topped or filled with coconut cream, then sweet or savory toppings: shredded coconut, strips of fried eggs or egg yolks, chopped scallions.
Kulcha 120px Flatbread India
Pakistan (Punjab)
Made of maida flour dough, mashed potatoes, onion (optional), lots of spices, rolled into flat round shape, baked until golden brown, usually rubbed with butter, eaten with spicy chickpea curry.
Lagana 120px Ceremonial Greece Special kind of azyme bread, baked only on Clean Monday, the first day of Lent.
Lahoh 120px Leavened Djibouti
Spongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.
Laobing 120px Flatbread China (Northern) Unleavened, sometimes called a "Chinese pancake", very like Indian chapati, can be size of large pizza, about one centimeter thick, doughy and chewy texture, made by pan frying thick unleavened batter made of salt, flour, water.
Lavash 120px Flatbread Armenia Soft, thin, dough is rolled out flat, flexible when fresh, easier to use for wrap sandwiches, dries fast and grows brittle and hard, for long storage.
Lefse 120px Flatbread Norway Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.
Malooga Flatbread Yemen Pizza-like dough (flour, water, yeast, salt) kneaded well, risen, cut to large rounds, stretched, repeatedly warm ghee spread on dough as it is folded, round is stretched into flat round form, baked in tandoor-like oven.
Mantou 120px Bun China Steamed, made of white flour, often slightly sweetened.
Markook 120px Flatbread Levant Usually large, round, about 2 feet, thin, almost translucent, dough is flattened, kept thin before cooking, baked on domed-convex metal griddle.
Marraqueta 120px Leavened lobed loaf Chile Kneaded, made with flour, salt, water, leavening.
Massa Sovada 120px Sweet bread Portugal Round, made with milk, sugar or honey, subtly sweet lightly textured loaf, traditionally made for Christmas and Easter (when hard boiled eggs often baked in) times, today made year round.
Matzo 120px Flatbread Jewish Unleavened, used in Judaism mainly during Passover.
Melonpan 120px Sweet bun, crispy Japan Made of enriched dough covered in thin layer of crispy cookie dough.
Miche Leavened France Rounded loaf, often sourdough based.
Michetta 120px Leavened Italy Also known as rosetta, it has a hollow, bulging shape.
Milk toast 120px Toasted bread A breakfast food consisting of toasted bread in warm milk, typically with sugar and butter. Salt, pepper, paprika, cinnamon, cocoa, raisins and other ingredients may be added. In the New England region of the US, milk toast refers to toast that has been dipped in a milk-based white sauce.
Montreal-style bagel 120px Yeasted wheat bread Canada A bagel that is boiled in honey-sweetened water and then baked in a wood-fired oven. It is smaller and denser and uniquely incorporates egg and honey in the dough. It is the only bagel to have gone to space, taken by astronaut Gregory Chamitoff.
Multigrain bread 120px Bread prepared with two or more types of grain
Naan 120px Flatbread Iran A leavened and oven-baked flatbread, typical and popular in South, Central, and West Asia.
Ngome Flatbread Mali Made of millet, water, vegetable oil.
Puran Poli or Obbatu 120px Flatbread India Sweet dessert served for special occasions and festivals, stuffing of boiled chickpea lentils, turmeric, sugar, and spices, cooked on hot griddle, served with ghee and lentil broth soup.
Pain d'Epi
wheat stalk bread
Yeasted bread France Similar to a French baguette, but cut to resemble an ear of grain.
Pain de mie 120px White bread France Slightly sweet sandwich-style loaf with a dense crumb.
Pan dulce 120px Sweet bread Mexico A bread that is one of the poster treats in Mexico and other Latin American countries.
Panbrioche Leavened Italy A bread similar to brioche.
Pancake 120px Flatbread Thin, flat, round flatbread; most are quick breads, some use a yeast raised or fermented batter; most are cooked on hot griddle or frying pan, one side first and flipped partway through to cook other side.
Pandesal 120px Sweet bread Philippines A rounded bread made of flour, eggs, yeast, sugar, and salt.
Pandoro 120px Holiday bread Italy Traditional sweet yeast loaf, most popular around Christmas and New Year, typically Veronese, usually shaped like a frustum with 8 pointed-star section, often served dusted with vanilla scented icing sugar made to resemble the snowy peaks of winter Italian Alps.
Pane carasau 120px Flatbread Italy
Traditional flatbread, thin, crisp, usually in form of a dish half a meter wide, made by taking baked Flatbread, splitting it in two sheets that are re-baked, recipe is ancient for shepherds who used to stay far from home for months, can last up to one year if kept dry.
Pane di Altamura 120px Leavened Italy Made from durum flour, often odd in shape.
Pane ticinese 120px Leavened Switzerland White, distinguished by its shape and softness, made of several small sub-loaves or rolls to be broken off by hand, with oil added to dough, which makes it soft.
Panettone 120px Sweet Italy Fluffy, base round, octagon or star section, takes days to make to cure acidic dough like sourdough, contains candied citrus, raisins, sliced vertically, served with cider or champagne, esp. for Christmas, New Year.
Panfocaccia 120px Leavened Italy A bread similar to focaccia.
Papadum 120px Flatbread India Thin, crisp cracker-like, served with meal, as appetizer, as final item in meal, or as snack, eaten with various toppings: chopped onions, chutney, other dips and condiments.
Paratha 120px Flatbread India
Unleavened, made by pan frying whole wheat dough, ghee or cooking oil usually in dough and on done loaves, usually stuffed with vegetables or cheese, served with butter, chutney, spicy sauces or curries of meat and vegetables.
Parotta or Barotta 120px Flatbread India (Southern) A common layered flatbread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and the Middle East.
Paximathia Dried bread Greece Also referred to as rusks, it is prepared with whole wheat, chick pea or barley flour and is a common bread in Greece.
Penia Sweet bread Italy Made from sugar, butter, eggs, anise seeds and lemons.
Piadina 120px Flatbread Italy Thin, usually made in Romagna region with white flour, lard or olive oil, salt, water, dough traditionally cooked on terracotta dish, today flat pans or electric griddles are more common.
Pikelet Pancake United Kingdom (Scotland) Usually circular and flat, but thick, with pores in upper surface.
Pistolet 120px Leavened Belgium Round and small, traditionally filled with butter and jam for Sunday morning breakfast
Pita 120px Flatbread Greece
Round with inner pocket, as it cooks, steam puffs up dough, as it cools and flattens a pocket is left in the middle.
Pizza 120px Flatbread Italy Modern pizza was originally made with leavened wheat flour topped with tomato, now it also includes almost any other topping ingredients.
Potato bread 120px Leavened or unleavened Potato replaces part of usual wheat flour, ratio of potato to wheat varies much, leavened or unleavened, may have many other ingredients baked in, varied cooking methods.
Potato pancake 120px Pancake Shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served ungarnished. They are sometimes made from mashed potatoes to produce pancake-shaped croquettes.
Potato waffle Waffle United Kingdom A potato-based savory food in a waffle-like lattice shape. They are common in the UK and Ireland and are also available in some other countries.
Potbrood 120px Leavened South Africa Produced in a cast iron pot covered with wood coals, there are a wide range of flavors but is often made with wheat flour and sweetcorn.
Pretzel 120px Germany Alemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.
Proja 120px Leavened Serbia Small muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal.
Pumpernickel 120px Leavened Germany Very heavy, dense, slightly sweet dark pure rye traditionally made with coarsely ground flour, now often made with mixed flour and whole grain berries.
Qistibi 120px Flatbread Tatarstan
Roasted flatbreads with various fillings inside. The dough should be non-fermented. The most popular filling is mashed potato but it may also be ragout or millet. Filling is placed on the one half of the flatbread and is covered by the other half. Later, clarified butter is spread on the flatbreads.
Quick bread 120px Leavened North America Leavened with substance other than yeast.
Rice bread 120px Rice bread Japan Made from rice flour.
Roti 120px Flatbread India
Unleavened, made from stone ground wholemeal flour, traditionally named atta flour.
Rugbrød 120px Sourdough Denmark Made of rye and wheat flour or up to 1/3 whole rye grains may have whole seeds, usual sourdough base, low fat, no oil or flavoring but salt, high fiber, little or no sugar, usually long brown rectangle.
Rumali Roti 120px Flatbread India (Northern) Rumali in Hindi means handkerchief or napkin. This flatbread is thin and soft like a handkerchief. It is made with maida flour (highly refined wheat flour).
Rye bread 120px Leavened Europe Made of various fractions of rye grain flour, color light to dark via flour used and if colors added, usually denser and higher fiber than many common breads, darker color, stronger flavor.
Sacramental bread 120px Ceremonial Greece
Used in the Christian Eucharist ritual.
Saj bread Thinner alternative to Pita Lebanon
Salt rising bread Leavened United Kingdom (Scotland) Made of wheat flour, starter of liquid (water or milk), either corn, potatoes, or wheat, and some other minor ingredients; result has dense crumb and positive cheese-like flavor.
Sangak 120px Sourdough Iran Plain, rectangular, or triangular, whole wheat sourdough, usually two types: generic no toppings and costlier topped with poppy or sesame seeds.
Scone 120px Quick bread United Kingdom Small quick bread usually made of wheat, barley or oatmeal, baking powder leavening.
Sgabeo Leavened Italy (Lunigiana) Cut into strips, fried and salted.
Shirmal Flatbread Iran Saffron-flavored traditional flatbread, usually made with milk instead of water.
Shoti Yeasted bread Georgia made of white flour and shaped like a canoe rowboat baked in tandoor
Soda bread 120px Quick bread Ireland A variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a raising agent rather than the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as raisins, egg or various nuts.
Sourdough bread 120px Sourdough unknown, possibly the Fertile Crescent A bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
Speckendick 120px Pancake Germany (Groningen) A rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup.
Spelt bread Yeasted bread Made predominately with spelt flour or coarse meal.
Taftan 120px Leavened Iran Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.
Tandoor bread 120px Flatbread A type of bread baked in a clay oven that is called a tandoor.
Teacake 120px Sweet bun United Kingdom Fruited sweet bun usually served toasted and buttered.
Texas toast Toasted bread United States (Texas) A type of packaged bread (not sold toasted as the name implies) which is sold sliced at double the typical thickness of most sliced breads. While it can be used in the same manner as ordinary bread slices such as in sandwiches, it is especially useful for dishes involving liquids, such as barbecue sauce, or where extra thickness can improve the product, such as French toast. It is typically a white bread.
Tiger bread 120px Rice bread Netherlands Rice paste bread made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking. The paste dries and cracks during the baking process, creating a two-colour effect similar to a tiger's markings, hence the name.
Toasted bread Leavened A bread that has been browned by exposing to radiant heat.
Tortilla 120px Flatbread Mexico Thin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means "small torta", or "small cake"), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.
Tsoureki 120px Leavened Sweet bread formed of braided strands of dough; may also be savory.
Tunnbröd 120px Flatbread Sweden Soft (used as wrap for other food), or crisp (used with fermented herring), many variants depending on type of grain (any mix of wheat, barley, rye), leavening agent (or lack), and rolling pin.
Vánočka 120px Leavened Czech Republic, Slovakia Baked traditionally at Christmastime. It is rich in eggs and butter, making it similar to brioche. Lemon rind and nutmeg add color and flavor; the dough can also contain raisins and almonds, and is braided like challah.
Vienna bread 120px Leavened Austria (Vienna) Produced from a process using high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the production process.
White bread 120px Leavened Made from wheat flour from which the bran and the germ have been removed through a process known as milling.
Whole wheat bread 120px Leavened Made using flour which is partly or entirely made from whole or almost whole wheat grains.
Yufka 120px Flatbread Turkey Thin, round, unleavened, similar to lavash, about 18 inches (40–50 cm) wide, usually made of wheat flour, water, table salt, has low moisture content, depending on how low this is, a long shelf life.
Zopf 120px Leavened white Switzerland
Made of white flour, milk, egg, butter, yeast, dough is braided, brushed with egg yolk before baking, forming a gold crust.
Zwieback 120px Leavened Germany Crisp, sweetened bread, made with eggs and baked twice. It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.

See also


  1. ^ Ajdov Kruh recipe on Recidemia
  2. ^ Treuille, E.; Ferrigno, U. (2008). Bread Revised. DK Publishing. p. 96. ISBN 978-0-7566-5461-0. 
  3. ^ Lahey, J.; Flaste, R. (2009). My Bread: The Revolutionary No-Work, No-Knead Method. W. W. Norton. pp. 97–98. ISBN 978-0-393-06630-2. 

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