This loaf makes great toast because it’s not only crackly on the outside, but also has crunchy bits on the inside. In this yeast-raised cornbread recipe from Jeffrey Hamelman, fine cornmeal is added to a basic white wheat dough for texture and that freshly made tortilla smell.

I couldn’t help but think of popcorn so I replaced the extra virgin olive oil in the original recipe with brown butter (or beurre noisette for you Francophiles). The movie theater scent is faint, but toasting and serving with a side of the amber liquid makes it a bit more obvious.

View Yeast-Raised Cornbread with Brown Butter Recipe »

Is that 22-ounce steak dinner from last night bogging you down? Suffering from a roughage-deficient diet? Move mountains with this high-fiber variation on the 100% whole wheat sandwich bread. Packed with flaxseeds and oat bran, this bread recipe provides the benefits of both soluble and insoluble fiber without the unpleasant side effects of pumpernickel.

If it’s still not obvious why cleaning equipment is involved in the bread name, here’s a video that might help:

View Flaxseed and Oat Bran Broom Bread - 100% Whole Grain Recipe »

This blueberry and cranberry loaf is based on a recipe for “election day bread,” which originally had raisins, candied citrus, and spices. Considering its name, doesn’t it make more sense studded with reds and blues?

But since blueberries are in season during the warmer months and cranberries during the cooler months, this combination doesn’t make sense from the standpoint of the farmer’s market-obsessed, either.

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View Blueberry-Cranberry Bread Recipe »

Braided loaves intimidate me. Even more intimidating is this double-decker challah recipe from Sara, but it turns out to be a pleasure to work with. It’s an excellent introduction to an essential decorative bread shaping technique shared across many cultures.

I guess it’s time to revisit all of the recipes for braided breads that I overlooked — a 100% whole grain version for challah comes to mind.

View Challah Recipe from the New York Times »

If you happen to have some leftover pumpkin puree, chances are, you’ve already made something sweet or otherwise indulgent. Using whole wheat flour and just enough enrichments to make a firm batter, this pumpkin bread adds some much needed balance and nutritional value to the pumpkin-centric diet.

You could, of course, forget about counting calories, toast a thick walnut-studded slice, and slather with cream cheese. Either way works.

View Pumpkin Quick Bread Recipe - Whole Wheat with Walnuts »