Can you bake bread without yeast?
Baking bread without yeast is easy, with alternatives like baking powder, bicarbonate of soda or a sourdough starter. These leavening agents help your bread rise without yeast. Alternatively, you can make unleavened bread, such as tortillas, which require no leavening.
Can you refreeze bread?
You can safely refreeze bread, though it might slightly affect the texture. If the bread was thawed in the fridge and kept chilled, it’s fine to pop it back into the freezer.
How to defrost bread
To defrost bread, leave it at room temperature or warm it in the oven for a few minutes. You can also use the microwave for speed, but be aware that it might affect the texture.
30 different types of bread
1. White bread
Soft, fluffy and wonderfully versatile, white bread is a staple for everything from sandwiches to toast. While shop-bought versions sometimes lack flavour and texture, our easy white bread is a game-changer.
2. Sourdough
Sourdough, with its tangy flavour and satisfyingly chewy texture, is crafted from a fermented starter made with flour and water. This ‘wild yeast’ mixture pre-ferments over several days, gathering natural bacteria like Lactobacillus and Acetobacter, which create the signature sour taste while helping the dough rise. A ripe sourdough starter is ready to use when it doubles in size within six to eight hours and is full of bubbles. Don’t toss the discard, it’s perfect for making pancakes, focaccia or even cinnamon buns.
Enjoy sourdough simply with butter or paired with hearty soups.
3. Focaccia
Focaccia is a classic Italian bread, beautifully flavoured with olive oil and herbs, and often topped with ingredients like tomatoes or olives. Soft yet slightly crisp, it’s ideal for making sandwiches or tearing and dipping into olive oil and balsamic vinegar.
Master our classic focaccia recipe, then check out some of our flavour variations with more focaccia recipes.
4. Tortillas
A cornerstone of Mexican cuisine, tortillas are soft, thin flatbreads traditionally made with maize or wheat. Their versatility makes them perfect for tacos, burritos or quesadillas. Historically, tortillas and similar flatbreads were essential during nomadic times, as they could be quickly cooked on hot rocks or sand, making them extremely practical.
5. Soda bread
Soda bread, an Irish classic, is wonderfully quick to make, relying on baking soda and buttermilk rather than yeast to create its rise. With just four key ingredients – wheat flour, salt, baking soda and buttermilk – it’s a simple yet satisfying bake that pairs perfectly with butter and jam. Traditionally baked on open hearths in iron pots or griddles, soda bread is known for its dense crumb and hard crust. Its cross-scored top isn’t just practical for even cooking, it also reflects Irish culture and folklore, being said to ward off evil spirits and bless the household.
Once you’ve mastered the classic recipe, why not try our fruit & spice soda bread or our cheese, oat & spring onion soda bread?
6. Naan
Naan, the pillowy flatbread with its signature charred spots, is a favourite alongside curries. Hailing from South Asia and with a name that derives from the Persian word for bread, it’s loved for its chewy texture and subtle tang, thanks to yogurt in the dough. Naans are traditionally baked in a clay or tandoor oven, giving them a smoky flavour.
7. Chapati
Chapati, also known as roti, is a simple, unleavened flatbread, a staple across the Indian subcontinent and beyond, from India, Nepal and Bangladesh to East Africa and the Caribbean. Made from wholewheat flour, or atta, the dough is mixed with water and sometimes a touch of oil or salt before being rolled out and cooked on a hot tava (flat skillet). Soft, pliable and perfect for scooping up curries, dhals or chutneys, chapatis are a versatile and much-loved addition to any meal.
8. Paratha
Paratha, a flaky, buttery flatbread, is a beloved staple across South Asia, often enjoyed for breakfast. Parathas are traditionally fried on a hot griddle, or sometimes oven-baked for a lighter twist. Try our homemade paratha recipe and serve it alongside your favourite Indian dishes.
9. Tiger bread
With its mottled crust and soft interior, tiger bread is great for sandwiches or soup. Originating in the Netherlands, it has a crunchy crust that comes from a rice flour paste brushed on before baking.
Try our tiger bread recipe for a fun weekend baking project.
10. Pitta
Pitta, the pocketed flatbread from the Middle East, is a versatile favourite. Perfect for stuffing with falafel, kebabs or salads, it’s a go-to for quick and satisfying meals.
Give our pitta bread recipe a go for an easy snack.
11. Ciabatta
Ciabatta is a rustic Italian loaf with a crunchy crust and soft, airy crumb. Made with high-hydration dough, it’s perfect for paninis or soaking up rich sauces.
Start with our simple ciabatta recipe, then take it to the next level by crafting the ultimate chorizo ciabatta sandwich using your freshly baked loaf.
12. Cornbread
Cornbread, a true American classic, is made with cornmeal flour and popular for its dense, crumbly texture. It’s great as a barbecue side, or paired with fried chicken or chilli. Try it in our spring onion & feta cornbread scones with chipotle butter or our bacon & maple cornbread.
13. Crumpets
Crumpets are made from a simple batter of yeast, sugar, flour and baking soda. Cooked on a griddle in ring moulds, they puff up to form light, airy cakes with a soft centre and signature holes perfect for soaking up toppings. For something a little different, give our smoked mackerel on toasted crumpets a try.
14. Brioche
Brioche, the rich and buttery French bread, is loved for its slightly sweet flavour and pillowy texture. Its high butter-to-flour ratio gives it an indulgent lightness, making it perfect for French toast, desserts or even burgers and sandwiches.
Treat yourself to an indulgent weekend brunch with our brioche French toast recipe – made even better with homemade brioche.
15. English muffins
Similar to crumpets, English muffins are cooked on a griddle by pouring batter into rings, where they puff up and form their signature bubbly exterior. Whether slathered in butter and jam or stacked with sausage, bacon, eggs and cheese for a breakfast sandwich, they’re a morning favourite that never disappoints.
16. Rye bread
With its distinctive flavour and satisfying texture, rye bread is a cherished staple in Scandinavian and Eastern European cuisines. Also featured in North American classics like the reuben sandwich, it’s made from crushed or ground rye kernels and often flavoured with caraway seeds. Light rye flour produces a paler, savoury loaf, while dark rye, enriched with ingredients like coffee, molasses or cocoa, offers a richer colour and subtle sweetness.
Hearty and versatile, rye bread perfectly matches smoked fish, cured meats and bold cheeses. For a flavour-packed canapé, try our salt beef on rye bread with mustard sauce, or showcase its affinity with smoked fish in our Scandi smoked mackerel on rye.
17. Cloud bread
Light, airy and low in carbs, cloud bread is a clever alternative for sandwiches or snacks. Despite its name, it’s not actually bread – this diet-friendly creation is made from whipped egg whites, cream cheese and a touch of cornstarch or cream of tartar, without a trace of yeast or gluten.
Use cloud bread to hold your favourite toppings or fillings, or as a lighter, healthier alternative to traditional pizza dough. Explore our top pizza toppings for plenty of inspiration to create your perfect pie.
18. Baguette
The baguette is a French icon. Made from just four ingredients – water, yeast, white flour and salt – this humble bread is anything but ordinary. Its origins are contested, but there’s no arguing its status as a beloved staple of French cuisine.
Bake your own baguette and fill it with your favourite veggie or meat toppings. Try our stuffed rainbow baguette for a vibrant veggie option, or go for our chorizo & halloumi breakfast baguette for a hearty morning treat.
19. Arepas
Arepas, a beloved staple in Venezuela and Colombia, are round cornmeal patties, cooked in a variety of ways and often filled or topped with ingredients including meats, cheeses, beans or avocado. For a healthy lunch option, try our arepa reina pepiada.
20. Milk bread
Also known as Japanese milk bread, Hokkaido milk bread or shokupan, milk bread is a super-soft loaf popular across Asia and especially Japan. Its cloud-like texture and mild, buttery sweetness make it perfect for sandwiches, toast and French toast.
The secret to its distinct texture is tangzhong, a roux-style paste in which flour is cooked in water or milk before being added to the dough. This clever technique allows the bread to absorb more liquid, keeping it exceptionally moist and fluffy.
Discover more Japanese recipes, including sushi, sashimi and noodles.
21. Ezekiel bread
Ezekiel bread is no ordinary loaf. This flourless, nutrient-packed bread is made from sprouted grains, and inspired by the biblical verse Ezekiel 4:9: “Take wheat, barley, beans, lentils, millet and spelt; put them in a storage jar and use them to make bread”. Rich, hearty and protein-packed, Ezekiel bread has a dense texture and a nutty, wholesome flavour. It’s best kept in the fridge or freezer because of its short shelf life – so toast it to bring out its full flavour.
22. Pumpernickel
Pumpernickel bread, a hearty cousin of traditional rye, is a dense German loaf with a deep, bittersweet flavour. Made with coarse rye and a rye sourdough starter, it’s baked low and slow, sometimes up to 24 hours, to caramelise its natural sugars, giving it its signature rich taste and dark hue.
Like rye, this robust bread pairs beautifully with strong cheeses, smoked fish or savoury spreads. Try replacing rye with pumpernickel in our roasted salmon rye toasts.
23. Potato bread
Potato bread is a tender loaf with a hint of sweetness. Its dough is enriched with mashed or flaked potatoes, which enhances its flavour and boosts its moisture. This keeps the bread fresher for longer than traditional varieties. Made with all the usual suspects – flour, yeast, oil and water – the inclusion of potato gives it a unique texture and increased water retention. Because of its softness, potato bread is great as a burger bun option or in tear-and-share dishes.
Explore our beef burger recipes for perfect patty pairings, or try our tear & share recipes to take your bakes to the next level.
24. Spelt bread
Spelt has been a baking staple since ancient times. Native to Iran and parts of Europe, this early species of wheat was among the first used to make bread.
Packed with fibre, protein, vitamins and minerals, spelt bread is a wholesome choice, with its distinct nutty flavour and a reputation for being easier to digest than standard wheat.
For French toast with a difference, try our eggy spelt bread with orange cheese & raspberries.
25. Challah
Challah is a slightly sweet, braided bread steeped in Jewish tradition. It is often served during the Sabbath and religious holidays. A light egg wash brushed over the dough before baking gives it a glossy golden crust.
If you have any that needs using up, repurpose it into a white chocolate and cranberry challah bread & butter pudding.
26. Wholemeal bread
Wholemeal bread is packed with fibre and has a nutty, slightly sweet flavour, with just the right amount of chew. It’s hearty, satisfying and makes the perfect base for toppings from poached eggs with smashed avocado & tomatoes to a generous dollop of hummus.
27. Matzo
Matzo, a crisp and unleavened bread, is a staple of Jewish Passover celebrations. Its flat, cracker-like texture symbolises the biblical narrative of the exodus from Egypt, when the Israelites, fleeing in haste, had no time to let their dough rise.
Matzo pairs beautifully with chutneys, cheeses or dips – try it as an unexpected addition to your next cheeseboard. For something sweet, use it in our salted hazelnut praline matzo recipe for a delightful crunch.
28. Bagel
Bagels are known for their distinctive chewy texture and shiny, golden crust. Often sprinkled with sesame or poppy seeds, they’re the perfect partner for spreads like cream cheese or smoked salmon.
Thought to have originated in the Jewish communities of Poland, the name bagel comes from the Yiddish beygl, derived from the Middle High German böugel, meaning ‘ring’. Crafted from a simple yeasted wheat dough, bagels are boiled briefly before baking, a step that creates their signature texture.
Whip up a batch of homemade bagels and load them with pastrami for an authentic New York experience with our hot pastrami bagel recipe.
29. Stottie
The stottie is Northern England’s unsung hero of sandwich bread – thick, soft and sturdy enough to cradle even the heartiest fillings. A true local icon from Newcastle and its neighbouring areas, the stottie boasts a crusty exterior, a chewy interior and a signature dimple in the centre.
This bread embodies no-nonsense, down-to-earth flavour and is made with just a handful of humble ingredients – flour, salt, sugar, yeast, white pepper and water. Its name comes from the Geordie word stott, meaning ‘to bounce’ – a nod to either the bread’s springy texture or how the dough was traditionally handled.
30. Multi-grain bread
Multigrain bread is made from a blend of grains such as wheat, barley, millet, oats and flax, often enriched with seeds such as quinoa, sunflower or pumpkin. Known for its nutty, earthy flavour and hearty texture, it’s similar to wholewheat bread but is not always entirely wholegrain, as some varieties include refined flour. Perfect for sandwiches, its slightly sweet, rich taste pairs beautifully with tangy fillings like pickles or mustard to create a balanced bite.
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