An A-Z of different breads to try or bake in 2019 (with recipes!)

According to Nabim, 60% of flour produced in the UK is used in the manufacture of bread products and 99% of households buy bread with nearly 11 million loves being bought per day. Since most of the UK are purchasing bread, why not spice it up a bit in 2019 and change from your standard sliced loaves and introduce some more variety!

Below is an A-Z list of breads (we tried very hard to find an ‘x’, let us know if you know of one!), including a recipe if you wish to have a go at baking them! We’d love to find out how many you manage or how many have you already tried from this list, let us know through our social media!

Arepa Bread

Arepa are made of ground maize dough or cooked flour and are from Columbia and Venezuela. They were traditionally made by cooking dried corn, mashing it and then drying it.

They can be stuffed with fillings such as cheese, shredded meat and avocado.

Recipe: Bon Appetit

banana bread

Banana bread technically isn’t your traditional loaf of bread but it’s too delicious not to include! It’s cake-like and made with mashed bananas to give a moist texture.

Recipe:: BBC Good Food
Traditional with yeast: The Kitchen Magpie


Chapatis are originally from India and is made using a soft dough with atta flour (very finely ground whole-wheat flour), salt and water.

Traditionally they are used as a accompaniment to spiced dishes.

Recipe: All Recipes


Damper is a traditional Australian soda bread, it consists of a wheat flour based bread.

Due to the simple nature of the bread, it is traditionally baked over campfires.

Recipe: Taste

Fosters Bakery English Breakfast Muffin

English Breakfast Muffins are a classic staple in England so if you haven’t tried one already, give it a go this year.

It is a small, round, flat yeast-leavened bread which can be toasted and accompanied with things such as bacon, avocado, egg, jam or honey.

Recipe: Jamie Oliver

Fosters Bakery Focaccia

Focaccia is a flat Italian bread with a soft, spongy texture and is often flavoured with olive oil and herbs (ours is flavoured with sun-dried tomatoes).

It is often used as a side dish but can also be used for a sandwich.

Recipe: River Cottage


Grissini are essentially crispy bread sticks which are from Italy, they are made from flour, water and salt.

Due to their little flavour, grissini are often used as a palette cleanser in between wines.

Recipe: Pretty Simple Sweet


Hardtack is a simple type of cracker. It is used for sustenance and is commonly used during long sea voyages and military campaigns as it is inexpensive and long-lasting and is now seen as a survival food!

Recipe: Skilled Survival


Injera is a sourdough-risen flatbread with a slightly spongy texture. It comes from Eritrea and Ethiopia and is often made from teff flour. It is traditionally based by pouring the mixture onto a circular griddle a.k.a a mitad.

Recipe: Exploratorium


Johnnycakes are a cornbread flatbread and was founded in America. It can also be known as a ‘hoecake’.

Similar to pancakes, they are often services with honey or maple syrup.

Recipe: The Spruce Eats


Knäckebröd is a crispbread and a dry type of cracker which contains mostly rye flour.

They were often associated with a ‘poor man’s diet’ but now are becomng popular again in Nordic countries.

Recipe: Del’s Cooking Twist


Lavash is a soft, unleavened flatbread and is made with flour, water and salt.

These can also be topped with sesame seeds and poppy seeds before baking. Lavash can be used for wraps when soft but can also dry and become brittle and long-lasting.

Recipe: All Recipes


Marraqueta is a cripsy bread made with flour, salt, water and yeast. This bread has quite a crunchy texture and originated in Chile.

Recipe: The spruce eats

Naan bread

Naan bread is a leavened, oven-based flatbread. Naan is traditionally cooked in a tandoor which distinguishes it from a rota which is cooked on a iron griddle a.k.a. a tava.

It is served hot and brushed with water, butter or ghee.

Recipe: BBC Good Food

Obwarzanek krakowski

Obwarzanek krakowski is a ring shaped bread (like the image above but one circle), it’s boiled and topped with seeds for decoration. It’s quite chewy and moist.

Recipe: The Spruce Eats


Parathas are a flatbread which are popular throughout areas such as India, Sri Lanka and Nepal.

They are traditionally made by baking or cooking whole wheat dough on a tava and finished by shallow frying.

Recipe: Indian Healthy Recipes


Qistibi is roasted flatbreads with different fillings inside with a popular one being mashed potato. The dough should be non-fermented.

Recipe: The bread guru

German Rye Bread by Fosters Bakery

Rye Bread is made wit various proportions of flour from rye grain. It can be dark or light in colour depending on what type of flour used. It is traditionally quite dense in texture.

Recipe: BBC Good Food

soda bread

Soda Bread is a quick and easy bread where sodium bicarbonate is used as a leavening agent instead of the traditional yeast. Other ingredients include flour, salt and buttermilk.

Recipe: Paul Hollywood


Vánočka is a plaited bread. This is a festive bread made from white flour. It is rich in eggs and butter, making it similar to a brioche. Lemon rind and rum are also added and raisins and almonds are also sometimes added as well.

Recipe: The Spruce Eats

Tortillas are a thin type of unleavened flatbread, typically made from corn or wheat.

Tortillas are versatile and can be used as wraps, cooked to make chips or grilled with cheese.

Recipe: Taste of home


Zopf bread is a type of Swiss, Austrian or Bavarian bread made from white flour, milk, eggs, butter and yeast. The dough is golden due to being egg washed before baked and is based in the shape of a plait.

Recipe: King arthur flour

Wholemeal Bloomer Fosters Bakery

Wholemeal bread uses flour which is partly or entirely milled from whole or almost-whole wheat grains. There are many varieties of wholemeal bread including our wholemeal bloomer shown above.

Recipes: BBC Good Food

Yufka is a traditional Turkish bread, it is thin, round and unleavened and quite similar to lavash (shown above in the list). Before consumption, dry yufka bread is sprayed with warm water.

Recipes: Fine cooking

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