Breads recipes
Browse our breads recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Whole-Wheat Bazlama
These skillet-cooked flatbreads have browned spots and a soft, chewy center. Skyr adds protein to the mostly whole-wheat dough without changing how the bread is cooked.
Whole Wheat and Spelt Bagels
Whole wheat and spelt flour give these bagels a nutty flavor and a firm, chewy crumb. An autolyse helps the whole-grain flours absorb water before the dough is kneaded.
Low-Oil Whole Wheat Sandwich Buns
These whole wheat sandwich buns bake with a thin, chewy crust and a moist, close-but-light crumb. A high-hydration dough carries the softness usually supplied by more oil, while the two rises give the wheat flavour time to develop.
Whole Wheat and Lupin Flatbreads
Soft skillet flatbreads with a lightly nutty flavor and browned spots from a hot pan. Lupin flour replaces part of the whole wheat flour, adding protein while the baking powder keeps the breads tender without yeast.
Whole-Wheat Tart Pastry
This whole-wheat tart pastry uses olive oil for crisp edges and unsweetened applesauce to replace much of the fat in a classic dough. It makes one 28 cm shell for savoury tarts or quiches.
Yeasted Whole Wheat Lavash
Thin whole wheat flatbreads with a supple chew, scattered brown spots, and a faintly nutty crust. A short yeast rise makes the dough easier to roll without turning the lavash into a puffy pita.
Unsweetened Whole Wheat Challah
This whole wheat challah skips the sugar but still bakes up with a tender crumb, a deep wheat aroma, and that familiar braided loaf shape that makes plain sandwich bread look like it gave up years ago. The eggs keep it rich enough for challah territory, while olive oil softens the dough without leaning on butter or sweetness. It is a good fit for a more plant-forward table because the recipe keeps the animal ingredients modest and uses whole grain instead of white supremacist flour.
Whole Wheat Pizza Dough
This is a sturdy, fragrant pizza dough with a nutty wheat flavor and enough olive oil to keep it supple. It leans toward the Eat-Lancet idea of using whole grains more often, it'll be less like your typical pizza but way healthier.
High-Protein Greek Yogurt Lavash
This lavash is thin, warm, and pleasantly chewy, with browned blisters from the pan and a faint tang from Greek yogurt. It lands in that useful middle ground between flatbread and emergency lunch infrastructure: more protein than the usual flour blanket, still simple enough to make at home. Good with dips, wraps, or torn straight from the board while it’s still steaming.
Whole Wheat & Whole Spelt Sourdough Bread
A hearty sourdough loaf made with whole wheat flour and whole spelt flour, with a crackly crust, a mildly tangy crumb, and enough character to make supermarket bread seem like a bureaucratic error. It leans into whole grains for fiber and steadier energy, while sourdough fermentation helps with flavor and digestibility. Very Eat-Lancet, very practical, and deeply satisfying if you enjoy your kitchen smelling like competence.
Low-Calorie Whole Wheat Burger Buns
Soft, simple burger buns made with whole wheat flour, egg, and yogurt for a lighter lift without collapse. They are tender enough for a burger, sturdy enough for dinner, and far less chaotic than most modern bread situations. And way less calories than a normal one because I won't go to fat camp again.
Half-Oil Whole Wheat Wraps
Soft whole wheat wraps with less Olive Oil and more Water, because water is life even though it's full of PFAS haaaaaa