1,444 bread flour recipes

Bread machine coffee cake made with semolina flour, graham cracker crumbs, and a triple hit of coffee flavor. Slice thick, spread with mocha buttercream, and top with chocolate coffee beans.

Quick oat bread made with whole wheat flour, rolled oats, and buttermilk. No yeast, no kneading, no rise time. A hearty no-yeast loaf with sesame seeds on top.

Fry bread made from flour, baking powder, milk, and water shaped into thin discs and fried golden in hot oil. The puffy, pillowy base for Indian tacos, sweet honey drizzles, or savory toppings.

Yeast-free brown rice bread made with whole wheat flour and cooked brown rice. Hand-kneaded 300 times and naturally leavened overnight. Dense, hearty, and vegan.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.

Braided wreath bread made with whole wheat pastry flour, maple syrup, apple juice, butter, and almond extract. A stunning holiday centerpiece baked in a golden ring.

Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.

A simple whole wheat bread machine recipe with just honey, flour, water, salt, and yeast. This rustic peasant loaf has a hearty crumb, nutty whole grain flavor, and a crispy, golden-brown crust.

Crockpot dark wheat bran bread bakes hands-off in a slow cooker with whole wheat, soy flour, bran cereal, and molasses. A no-oven yeast loaf with a moist crumb and dark malty flavor.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

A simple overnight yeast sponge starter made with just flour, water, and active dry yeast. The base for flavorful homemade bread with better texture and deeper taste.

Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.

Bulgur onion bread is an unleavened Middle Eastern flatbread of soaked bulgur, minced onion, and flour rolled paper-thin and baked on hot stones. No yeast, no rise. Five ingredients, naturally chewy with a faint onion fragrance.

Honey-sweetened carrot raisin loaf made with whole wheat flour, lemon yogurt, and just two tablespoons of oil. Spiced with cinnamon and nutmeg for a wholesome quick bread.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.