First of all, the bad news: there will be no Bread Baking Day in September and October. What’s to keep our ovens fired up now that the mercury is dropping, you may ask? The good news is it’s almost time for world’s largest virtual breadbasket, the 3rd annual World Bread Day, to be hosted in October by none other than Bread Baking Day’s creator, Zorra of 1x umrühren bitte. We all have plenty of baking to do until the new theme for Bread Baking Day is announced in November, so look forward to details and the official announcements!
In the meantime, check out 35 whole grain bread entries for this month’s Bread Baking Day. Enjoy the roundup!
Bread Baking Day created by Zorra of 1x umrühren bitte
Whole Wheat Quinoa and Honey Bread
Adding vital wheat gluten helps this soft sandwich bread rise nicely.
By Anna of Life’s Too Short For Mediocre Chocolate (San Diego, CA, USA)
Jowar Roti (Indian Sorghum Flatbread)
Whole Multi-Grain Flour Bread
Two entries from the previous host of Bread Baking Day, one traditional, the other experimental.
By Aparna of My Diverse Kitchen (India)
A rye bread recreated from her childhood.
By Ariane of The Hidden Glasshouse (Belgium)
Whole Grain Swedish Limpa
Spiced sourdough rye with a hint of oranges.
By Bee and Jai of Jugalbandi (NW USA)
Wheat Berry and Walnut Bread
Limited to 250 calories per serving and high in fiber.
by Boaz at Grainpower (Israel)
100% Whole Grain Sourdough
The most creatively named bread ever.
By Caitlin of Engineer Baker (Oshkosh, Wisconsin, USA)
Try not to get hypnotized as you gaze into the center of the spiral.
By Chaosqueen of Chaosqueen’s Kitchen (Lübeck, Germany)
Pan con Harina de Trigo Sarraceno o Alforfón
(Whole Grain Buckwheat Bread)
Enjoy the intense taste of buckwheat with strongly-flavored accompaniments.
By Cibercuoca (Argentina)
Kamut & Corn Grissini
Whole grain breadsticks and a specialty from Palermo, Sicily
By Cinzia of Cindy Star (Bardolino, Verona, Italy)
Wholewheat and Polenta Loaf
Prepare to meet Dee’s maker.
By Dee of Choos and Chews (Malaysia)
Dulmina’s Favourite Bread
A devout whole grain fan, this is her bread of choice.
By Dulmina of Dulmina Tündérkonyhája (‘Dulmina’s Fairy Kitchen’) (Szeged, Hungary)
Ballymaloe Brown Yeast Bread
Stirring instead of kneading produces light-textured whole grain breads.
By George of Culinary Travels Of A Kitchen Goddess (Staffordshire, UK)
Simple Honey Wheat Bread
Put away the Wonder Bread and eat something more substantial.
By Jacqueline of Toxo Bread (Burlington, VT, USA)
Whole Grain Sesame Flax Seed Bread
One of the reasons I have sacks of sesame and flax seeds in my freezer.
My entry (Chicago, IL, USA)
Dakota’s Oatmeal, Blueberry & Orange Muffins
On tweaking and sharing recipes.
By Judy of Judy’s Gross Eats (Ventura, California, USA)
Cranberry Orange Bran Muffins
Laura wasn’t too crazy with this month’s theme but she highly recommends these whole grain muffins.
By Laura of The Spiced Life (SW Ohio, USA)
Walnut Whole Wheat Bread
Best enjoyed for breakfast to help you get through the day.
by Lien of Notitie van Lien (Netherlands)
A brief history of the use of barley in ancient times.
By Manuela of Baking History (Massachusetts, USA)
Whole Wheat Focaccia
Italian flatbread topped with fragrant herbs.
By Meera of Dindin Tonight (Dallas, TX, US)
I missed this entry when I first published the roundup. I’m so sorry Natashya!
By Natashya of Living in the Kitchen with Puppies (Ontario, Canada)
Petits Pains Complets Tout Moelleux
(Whole Wheat Dinner Rolls)
Using potato flakes to tenderize and flufferize dinner rolls.
By Sandra of Le Pétrin (Paris, France)
Whole Grain Rye Edges
A detailed pictorial on preparing this original sourdough recipe.
By Stefan of Panino’teca (Solingen, Germany)
Faux Millet Pissaladiere and Millet Buns
A whole grain twist on French pissaladiere and dinner rolls using millet flour.
By Sunshinemom of Tongue Ticklers (India)
Whole Wheat Polenta Sourdough
It’s all about intense flavors and texture.
By Susan of Wild Yeast Blog
Pan Integral con Sésamo, Amapola y Linaza
(Whole Grains Bread with Sesame, Poppy and Linseed)
Enriched with honey, enjoy these seeded rolls with any meal.
By Tartasacher of Mil Postres (1000 Desserts) (Spain)
Whole Grain Cornbread
Baked in a cast iron skillet, it’s the only way to make cornbread if you ask me.
By Temperance of High on the Hog (Texas, USA)
Whole Grain Injera
Ethiopian staple made with teff flour also serves as an eating utensil.
By Tommi of Brown Interior (Arcata, California, USA)
Whole Grain Oatmeal Bread
Click to see the best serving plate (literally).
By Ulrike of Küchenlatein (Northern Germany)
Jalapeno and Tomato Focaccia
This flatbread definitely lives up to Usha’s blog name.
By Usha of My Spicy Kitchen (New York, USA)
Rice flour and buckwheat combine to make this cross between a chapati and a pita.
By VegetableJ of Vegetable Japan (Nova Scotia, Canada)
Multigrain Bread Rolls
A versatile dough that uses several types of whole grains.
By Zainab of Arabic Bites (Jubail Indl City, Saudi Arabia)
Whole Wheat Canadian Miche
How can you get a more open crumb with whole wheat breads? Just add water.
by Zorra of 1x umruehren bitte aka kochtopf