39 Types Of Bread In The World You Need To Know

Bread is food. Bread is life. If you’re reading this, it’s probably because you’re interested in types of bread. Perhaps you’re looking to expand your knowledge of the subject — or maybe you’re a connoisseur of bread and merely wanted to see what this article was about. Whatever the case may be, we are glad that you read this introductory passage because we need to get a few things straight.

39 Types Of Bread Around The World

Pita

Pita

Pita, also known as pocket bread, is a type of flatbread found in Middle Eastern cuisine. It is made with white flour, water, and yeast. The dough is rolled into oblong shapes and baked on a hot metal surface. When the pita is done, it is cut into wedges. Pita may be eaten plain or stuffed with meat or vegetables.

Chapati

Chapati

Chapati is a type of Indian bread that is an unleavened flatbread that originates from India and Pakistan. The dough consists of whole wheat flour, salt, and water and can be made by hand or with a rolling pin. Chapati can be cooked over an open flame or in a skillet. It can also be used to scoop up foods such as curries or stews.

Roti Canai

Roti Canai

Roti canai is a type of flatbread that originated in Malaysia. It is cooked on the spot by wrapping it around a metal rod and flipping it over a flame.

Tortilla

Tortilla

The tortilla is one of the Mexican bread, it is thin and unleavened. Tortillas are made from corn or wheat flour, water, and salt. They are used to make burritos, tacos, and other Mexican dishes.

Naan

Naan

Naan is a type of leavened flatbread that originated in India. It is baked in an oven and brushed with butter while still hot, which gives it its distinctive taste and texture. Naan can be eaten plain or stuffed with vegetables or meat inside.

Matzah

Matzah

Matzah (or matzoh) is the most famous Jewish unleavened bread. It’s made from flour, water, yeast, and salt. Because it’s made without any leavening agents like yeast or baking soda, it has a very short shelf life and must be used during Passover or it will go stale quickly. Matzah comes in two varieties: regular or whole wheat.

Sangak

Sangak

Sangak (also known as sangak paratha) is an Iranian flatbread that’s similar to Indian naan bread. Sangak is made from flour, water, and yogurt; it can also contain eggs and spices like cinnamon and nutmeg. Sangak is sometimes served with meat dishes such as stewed chicken or lamb shanks because it’s easy to tear off pieces of the bread and dip them into the sauce without making a mess on your plate!

Focaccia

Focaccia

Focaccia is an Italian flatbread that’s typically topped with olive oil, herbs, and spices. Focaccia can be baked with toppings such as olives or rosemary leaves, making it a delicious accompaniment to Italian meals like pasta or pizza. Focaccia also makes a great snack when topped with cheese or other toppings like ham or vegetables like tomatoes or onions.

Paratha

Paratha

A paratha is a type of flatbread made with whole wheat flour, thickened with yogurt, and cooked on a griddle. The paratha can be stuffed with vegetables or meat and served with any kind of chutney or pickle. Some popular fillings include potatoes and paneer. Parathas are usually eaten for breakfast or dinner, but they can also make for a great late-night snack.

Baguette

Baguette

The French have baguettes, which are long loaves of bread that you can use to make sandwiches or toast. Baguettes are typically made from wheat flour and water, but sometimes include other grains like rye or spelt. You can also find gluten-free varieties available online!

Challah

Challah

Challah is the traditional Jewish bread made for the Sabbath meal and other special occasions. It gets its name from the Hebrew word for “wave,” because it’s traditionally shaped into a round loaf that has ripples on top. The dough can be sweetened or not, depending on how it will be used.

Rye Bread

Rye Bread

Rye bread is made with rye flour or some combination of wheat and rye flour. The taste of rye bread is dry and nutty, with a slightly bitter aftertaste that many people enjoy. Rye flour makes a dense loaf that has a strong crumb structure, making it ideal for hearty sandwiches like Reuben sandwiches or pastrami on rye.

Potato Bread

Potato Bread

Soft, moist bread with a sweet potato flavor. This is an easy yeast bread to make, and it doesn’t require any kneading or rising time. It’s perfect for those who are new to baking homemade bread.

Whole Wheat Bread

Whole Wheat Bread

A hearty homemade bread made with whole wheat flour and rolled oats. The yeast in this recipe makes it rise beautifully, so you’ll get that fluffy texture that comes from an authentic Italian loaf.

English Muffin

English Muffin

These little rolls are like a cross between a biscuit and a muffin – they’re light and fluffy inside but crispy on the outside. They’re perfect for breakfast sandwiches!

Brioche

Brioche

This rich French-style bread is tender on the inside but has a crispy crust that holds up well when you toast it! It’s especially good when served alongside eggs benedict or french toast for breakfast – or even as an afternoon snack with butter and jam!

Bagels

Bagels

Bagels are a kind of bread made of dough boiled in water before baking. They are usually topped with seeds, such as poppy seeds or sesame seeds. Bagels are an important part of Jewish cuisine, and they can be used to make many different types of sandwiches. The word bagel means “ring” in Yiddish.

Sourdough Bread

Sourdough Bread

Sourdough bread has no added yeast or sugar, but rather relies on naturally occurring bacteria to ferment the dough as it rises. This process creates an acidic environment that allows the yeast to thrive without added ingredients, giving sourdough its unique taste and texture. It can be used in place of regular bread when making sandwiches or toast as it will not rise as much as other bread due to its lower levels of yeast and sugar content.

Coppia Ferrarese

Coppia Ferrarese

This bread is made with an egg glaze and has a sweet, nutty taste and texture. It’s ideal for sandwiches, but also makes a great accompaniment to cheese or fruit. The name comes from the city of Ferrara in Emilia-Romagna, Italy, where it was first baked by monks.

Borodinsky

Borodinsky

The Borodinsky is named after the Borodino battle during Napoleon’s invasion of Russia in 1812. It has a dark crust and tends to be chewy with a slightly sweet taste. It’s usually served as part of breakfast or tea in Russia.

Rewena Bread

Rewena Bread

Rewena bread is made from wheat flour or wholemeal flour and is traditional in Malta and Gozo. It’s similar to focaccia but with more of a crunchy crust. Rewena can be eaten fresh or used as a sandwich bread or toast option.

Maltese Bread

Maltese Bread

Maltese bread is a dark, dense bread that originated in Malta. It’s made with flour and water and often contains semolina or rye flour to give it more texture. This bread is eaten by itself or used as an accompaniment to other foods.

Rugbrod

Rugbrod

Rugbrod is Danish rye bread. It is made with whole grains of rye flour but has wheat flour added to give it a lighter texture than pumpernickel. It contains no salt or sugar and is therefore not sweet. Rugbrod should be consumed within two weeks after baking, otherwise, it becomes too hard.

American Muffins

American Muffins

American muffins are usually sweet and tender but can be savory as well. They’re usually made with baking powder instead of yeast, so they’re more cake-like than European-style muffins.

Banana Bread

Banana Bread

Banana bread is a sweet quick bread that’s made with bananas and other ingredients like nuts or chocolate chips. It’s great for breakfast or dessert!

Pumpkin Bread

Pumpkin Bread

Pumpkin bread is a quick bread made with roasted pumpkin (or squash) purée instead of just plain pumpkin pie spices like cinnamon and nutmeg. It’s delicious and served warm with butter!

Scone

Scone

This is a traditional type of bread that is made using baking soda as opposed to yeast. It is also known as “bread soda”. The bread is kneaded by hand and then baked in an oven until it is golden brown on the outside but still soft on the inside. It is commonly eaten with butter or jam.

Barmbrack

Barmbrack

This is a traditional Irish fruit bread. This sweet bread is made with raisins, currants, and sultanas. Barmbrack is a fun treat for Halloween and can be served with butter and jam.

Biscuits

Biscuits

Believe it or not, biscuits are actually a type of bread! While they’re not typically eaten as breakfast food (they’re more like dessert), they’re still an important part of any southern meal. It is usually rectangular in shape and has a soft texture that’s great for dipping into gravy or gravy-like sauces.

Soda Bread

Soda Bread

Soda bread is popular in Ireland and other parts of Europe. It’s similar to sandwich bread but made without yeast or baking powder—just baking soda! Soda bread can be cut into slices and served alongside soup or used as toast for an easy breakfast treat.

Ciabatta

Ciabatta

Ciabatta is an Italian-style loaf made from wheat flour (usually white flour), water, and salt. It’s usually baked in a wood-fired oven with steam injected into it to give it its characteristic large holes throughout each slice of bread. Ciabatta can be used for sandwiches or as an accompaniment to other dishes such as salads or soups.

Breadstick

Breadstick

These are long, thin sticks of bread that can be dipped into olive oil and eaten with your fingers. They are usually served as an appetizer or snacks with drinks before dinner.

White Bread

White Bread

This is one of the ideal types of bread for sandwiches, it is made from wheat flour and is usually enriched with vitamins, minerals, and other nutrients. It has a light color because it is not as dense as whole grain bread. White bread may also contain sugar and other ingredients such as fats and oils.

Belgian Waffle

Belgian Waffle

The Belgian waffle is a sweet, round, batter-based dough cooked between two plates that resemble those used for pancakes. It’s not unlike a pancake except that it’s thicker and fluffier and has deeper grooves on its surface, making it great for holding syrup and other toppings like whipped cream, fresh fruit, or ice cream. This makes them different from American waffles, which are thinner, crispier, sweeter, and more like cake than bread.

Pumpernickel

Pumpernickel

Pumpernickel is a dark, dense bread that originated in Germany. It has a slightly sweet flavor due to the molasses used in its preparation. Pumpernickel is traditionally baked with sourdough starter instead of yeast, which gives it its unique flavor and texture. It is sometimes called “black bread” because of its distinctive color and taste.

Multigrain

Multigrain

Multigrain bread is made with a blend of grains and seeds, including whole wheat, rye, oats, and barley. It’s high in fiber and makes a great sandwich.

Pan Dulce

Pan Dulce

Pan dulce refers to Mexican sweet breads that are often served at breakfast or as an afternoon snack. They’re typically made with butter, milk, and eggs and sweetened with sugar and cinnamon. Some varieties are filled with jam or cheese.

Cornbread

Cornbread

Cornbread is a type of bread made from cornmeal, flour, and milk. Cornbread’s texture can vary from crumbly to cake-like. It may be leavened or unleavened.

Spelt Bread

Spelt Bread

Spelt bread is made with spelt flour, which is an ancient grain that people have eaten for thousands of years. It has a nutty flavor and a slightly chewy texture. Spelt bread is higher in protein than wheat bread, which can be good for people who need to increase their protein intake.

FAQs

Can I Use Baking Powder As Leavening Instead Of Yeast?

The short answer is yes. The long answer is that you certainly can, but it won’t give you the results you’re looking for.

Baking powder is a leavening agent made of baking soda and cream of tartar. It has two main jobs: to release carbon dioxide gas bubbles when heated and to cause baked goods to rise quickly and evenly.

Because baking powder contains no yeast, there’s no rising action at all. It simply causes bubbles to form in your batter or dough when heated. This means that the texture will be different in your final product—think chewy cookies instead of fluffy ones—but it’s still possible to use baking powder instead of yeast if you want.

What’s The Best Bread For Healthy Eating?

It depends on what you’re eating it with and how often you’re eating it. For example, if you’re making a sandwich, whole grain bread is better than white bread because it has more fiber and other nutrients. But if you’re using the bread to make toast or French toast, then white bread is better because it has fewer calories.

If you’re buying bread at the grocery store, look for 100% whole wheat or 100% whole grain options. These are good choices because they have more fiber and other nutrients than products made with refined flour. This is especially true if the product has “whole grain” in its name (for example, “whole wheat bread”).

Final Words

Whether you’re a sandwich lover or just trying to make sure that your diet is balanced, this article summed up all the types of bread that you need to know about. Whether you’re forking into some hearty sourdough or ready to gobble up a fluffy baguette, there are lots of delicious bread out there for you to try! Good luck in your quest to expand your palate.

Staff Writer At Saved By The Max

Joseph Monley is a person who loves to learn about cuisines from all over the world. She graduated from Columbia University and has been to many countries in Europe, Southeast Asia to experience different cultures.

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