Oatmeal Farm Network | Breads Varieties

Oatmeal AI

Breads Ingredient Types

Baguette
A long, thin loaf of French bread, known for its crisp crust and chewy interior.

Brioche
A French bread with a high content of eggs and butter, giving it a rich, tender, and slightly sweet crumb.

Challah
A traditional Jewish braided bread, enriched with eggs and oil, known for its soft, slightly sweet crumb and golden crust.

Ciabatta
An Italian white bread known for its high hydration, open, airy crumb, and a floury, rustic crust.

Focaccia
An Italian flatbread, similar in style to pizza dough, known for its dimpled texture, olive oil coating, and savory toppings.

Multigrain Bread
A bread made with two or more types of grain, such as wheat, oats, barley, and flax.

Naan
A leavened, oven-baked flatbread, soft and chewy, traditionally found in the cuisines of Western and South Asia.

Pita Bread
A soft, slightly leavened flatbread from the Middle East, known for forming an interior pocket when baked.

Pumpernickel
A very dark, dense, and slightly sweet bread, traditionally made with 100% coarse rye meal and a long, slow baking process.

Rye Bread
A bread made with a combination of rye and wheat flours, known for its dense texture and strong, earthy flavor.

Sourdough Bread
A bread made from a naturally fermented dough, known for its tangy flavor, chewy texture, and crisp crust.

Whole Wheat Bread
Bread made using flour milled from the entire wheat berry, resulting in a denser, darker, and more nutritious loaf.