472 wheat bread recipes

Amish friendship bread with hazelnuts and dried cherries: a cinnamon-scented sweet bread loaded with crunchy nuts and chewy fruit. Bakes 4 loaves built for sharing with friends.

This easy breakfast omelet fills you up and makes you feel great. A delicious and nutritious way to start off your day.

Oat bran Russian black bread with rye flour, whole wheat, carob, molasses, caraway, and fennel seeds. A dense, dark, vegan loaf with just one short rise.

Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.

Braided bread with a blend of whole wheat and white flour, shaped into a three-strand braid and brushed with milk for a golden crust. Simple yeast bread with beautiful presentation.

Monastery of Angels Brown Bread is a whole wheat yeast bread with carob powder and sesame seeds - deeply nutty, dense, and worth every minute of the double rise. Makes 2 loaves.

A showstopper whole wheat yeast bread shaped like a cluster of grapes, spiced with cardamom and nutmeg, sweetened with maple syrup and orange liqueur, then brushed with honey butter.

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.

Hearty oat bran bread made in a bread machine with whole wheat flour, oatmeal, molasses, and honey. Dense, nutty, and fiber-packed, this loaf is wholesome comfort in every slice.

Veggie burgers with lentils, carrots, cashew with a hint of curry.

Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.

Make-ahead bran muffin batter that keeps in the fridge up to 6 weeks. Bake fresh muffins anytime from one bowl of buttermilk-bran batter. The classic refrigerator muffin trick.

Harvest round bread made in a bread machine with whole wheat flour, oatmeal, carrots, raisins, nuts, honey, and molasses. A hearty, lightly sweet whole grain loaf loaded with autumn flavors.

No-yeast brown seed bread with whole wheat flour, bran, oats, sesame seeds, poppy seeds, honey, and yogurt. A dense, nutty quick bread loaded with seeds and grains that bakes in under an hour.

Old-fashioned brown bread made with whole wheat flour, brown sugar, sour milk, and lard. Mix everything in one bowl and bake. No yeast, no kneading, no waiting.