11 Old Recipe Breads With Crusts and Crumbs That Feel Homemade

The joy of homemade bread is something that never fades. With their crunchy crusts and soft, airy crumbs, these breads have a way of making any meal feel special. Many of these old recipes have been passed down through generations, making them all the more meaningful.

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Sourdough Bread

Sourdough bread is known for its distinctive tangy flavor and chewy texture, thanks to the natural fermentation process. This bread has been made for centuries, with origins dating back to ancient Egypt. The crust is thick and crisp, while the crumb remains soft and airy. It’s a staple in many countries, with varying regional styles and techniques.

To make sourdough bread, you will need 1 cup of sourdough starter, 3 cups of all-purpose flour, 1 one-half cups of warm water, and 2 teaspoons of salt. First, mix the sourdough starter with warm water and flour until a dough forms. Let the dough rest for an hour before adding the salt and kneading for 10 minutes. Once kneaded, place the dough in a greased bowl and let it rise for 4-6 hours. Preheat the oven, place the dough on a baking sheet, and bake at 450 degrees F for 30-40 minutes, or until the crust is golden and crispy.

French Baguette

The French baguette is a classic bread with a golden, crispy crust and a soft, airy crumb inside. Originating in France, this bread has become iconic for its long, slender shape and perfect crunch. Baguettes are often served alongside meals or used to make delicious sandwiches. Their unique texture is created by the high-hydration dough and long fermentation process.

To make a French baguette, use 1 one-half cups of warm water, 2 teaspoons of instant yeast, 3 cups of all-purpose flour, and 1 one-half teaspoons of salt. In a large bowl, combine the warm water, yeast, and flour to form a sticky dough. Let it rest for 10 minutes, then knead for 10 minutes until smooth. Allow the dough to rise for 1-2 hours. Divide the dough into 2 pieces, shape them into long loaves, and bake at 475 degrees F for 25-30 minutes, creating the iconic crispy crust.

Irish Soda Bread

Irish soda bread is a hearty, dense bread traditionally made without yeast. Instead, baking soda is used as the leavening agent, which makes it rise. This bread has a thick, crunchy crust and a soft, crumbly interior. Originating in Ireland, it’s a perfect accompaniment to stews and soups, often served on St. Patrick’s Day.

For Irish soda bread, use 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1 one-half cups of buttermilk. In a large bowl, mix the dry ingredients together before adding the buttermilk. Stir to form a dough, then transfer it to a floured surface and knead briefly. Shape the dough into a round loaf and place it on a baking sheet. Bake at 425 degrees F for 35-40 minutes until the crust is golden and firm.

German Pretzel Bread

This dense and flavorful bread is inspired by the famous German pretzel, with a rich, chewy texture and a deep golden crust. Traditionally baked with a baking soda bath before baking, the pretzel bread has a distinctive flavor that comes from the process. It’s commonly eaten with mustard, sausages, or served alongside hearty meals. This bread originates from Germany and is a favorite in many regions.

To make German pretzel bread, you will need 3 cups of all-purpose flour, 2 teaspoons of active dry yeast, 1 teaspoon of salt, 1 tablespoon of sugar, and one-fourth cup of baking soda. First, combine the flour, yeast, salt, and sugar in a large bowl. Add warm water to form a dough and knead until smooth. Allow the dough to rise for 1 hour before shaping it into a loaf. To get the signature pretzel crust, dip the dough in a baking soda bath before baking at 400 degrees F for 20-25 minutes.

Italian Ciabatta

Ciabatta bread hails from Italy and is famous for its airy crumb and chewy texture. The bread is made with a high-hydration dough, which helps create its unique open crumb structure. With its slightly rustic appearance and crisp, golden crust, ciabatta pairs perfectly with olive oil, cheeses, or even as a base for sandwiches. The bread is traditionally made in Italy but has spread worldwide.

For ciabatta, you will need 3 cups of all-purpose flour, 1 cup of warm water, 2 teaspoons of active dry yeast, 1 teaspoon of salt, and 1 tablespoon of olive oil. In a bowl, dissolve the yeast in warm water and let it sit for 10 minutes. Add flour, salt, and olive oil to create a dough, then knead for about 10 minutes. Allow the dough to rise for 1-2 hours before dividing it into two loaves. Bake the loaves at 450 degrees F for 30-35 minutes, or until the crust is crispy and the inside is soft.

English Muffin Bread

This unique bread has all the nooks and crannies of traditional English muffins but in loaf form. Originating in England, the bread has a soft and chewy crumb with a slightly crunchy crust. English muffin bread is perfect for toasting, especially with butter and jam. The recipe allows for easy preparation without needing to flip individual muffins.

To make English muffin bread, use 3 cups of all-purpose flour, 1 tablespoon of sugar, 1 packet of instant yeast, 1 teaspoon of salt, and 1 one-half cups of warm milk. Combine the flour, yeast, sugar, and salt in a bowl. Add warm milk and stir to form a dough. Let it rise for 45 minutes before transferring it to a greased loaf pan. Bake at 375 degrees F for 25-30 minutes, allowing the bread to cool slightly before slicing.

Polish Babka

Babka is a sweet, rich bread with layers of chocolate or cinnamon, originating from Poland. The bread is famous for its tender crumb and is often enjoyed for breakfast or as a dessert. It’s braided, giving it a unique and beautiful appearance that adds to its appeal. Babka is typically prepared around holidays, but its delicious flavor makes it a year-round favorite.

For Polish babka, you will need 3 one-half cups of all-purpose flour, 2 teaspoons of active dry yeast, 1 cup of warm milk, one-half cup of sugar, and one-half cup of cocoa powder. In a bowl, mix the yeast, warm milk, and sugar until the yeast dissolves. Add flour to form a dough and knead for 10 minutes. After an hour of rising, divide the dough and roll it into a rectangle. Spread the cocoa filling, braid the dough, and bake at 350 degrees F for 35-40 minutes.

Russian Black Bread

Russian black bread, or Borodinsky bread, is a rye-based bread with a dense, hearty crumb. It’s traditionally flavored with coriander and molasses, giving it a unique, slightly sweet taste. The crust is dark and robust, and the bread is ideal for pairing with hearty stews or cured meats. Originating from Russia, this bread is a staple in Eastern European cuisine.

For Russian black bread, use 2 cups of rye flour, 1 cup of all-purpose flour, 2 teaspoons of active dry yeast, 2 tablespoons of molasses, and 1 tablespoon of coriander seeds. Mix the rye flour, all-purpose flour, yeast, and molasses in a bowl. Add warm water to form a dough and knead until smooth. Allow the dough to rise for 1-2 hours before shaping it into a round loaf. Bake at 375 degrees F for 30-40 minutes until the crust is firm.

Focaccia

Focaccia is an Italian bread known for its soft crumb and rich flavor, often drizzled with olive oil and sprinkled with herbs. It has a golden, slightly crisp crust and can be topped with a variety of ingredients such as rosemary, olives, or garlic. This bread is versatile, often served with meals or used as a base for sandwiches. Focaccia is easy to make, and it’s a great addition to any meal.

For focaccia, you will need 3 cups of all-purpose flour, 2 teaspoons of yeast, 1 teaspoon of salt, one-fourth cup of olive oil, and 1 cup of warm water. Combine the yeast, warm water, and flour to form a dough. Knead the dough for 10 minutes and allow it to rise for 1 hour. After rising, transfer it to a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake at 400 degrees F for 20-25 minutes, or until the crust is golden.

Czech Kolache Bread

Kolache bread is a traditional Czech pastry that comes in many flavors, filled with fruits, cheese, or poppy seeds. The dough is sweet and soft, with a rich texture that complements its sweet or savory filling. It’s often served at celebrations and is enjoyed for breakfast or dessert. The bread’s soft, pillowy crumb is a perfect match for its tasty fillings.

To make Czech Kolache bread, you will need 3 cups of all-purpose flour, one-fourth cup of sugar, one-half cup of butter, 1 packet of yeast, and 1 cup of milk. Mix the yeast, warm milk, and sugar in a bowl and let it sit for 10 minutes. Add the flour and butter, kneading until smooth. Let the dough rise for 1 hour before dividing it into small rolls and adding your filling. Bake at 350 degrees F for 15-20 minutes until golden and soft.

Finnish Ruisleipa

Ruisleipa is a dense, dark rye bread from Finland, known for its tangy flavor due to the long fermentation process. This bread has a chewy, slightly sour crumb with a dark, crunchy crust. It’s a traditional Finnish staple, often served with butter, cheese, or cold cuts. The bread’s bold flavor comes from the sourdough starter and rye flour.

To make Finnish Ruisleipa, you will need 2 cups of rye flour, 2 cups of all-purpose flour, 1 packet of active dry yeast, 1 teaspoon of salt, and 1 cup of water. Mix the rye and all-purpose flour, yeast, and salt. Add warm water and knead until smooth, then let the dough rise for 2 hours. Shape the dough into a loaf and bake at 375 degrees F for 25-30 minutes, ensuring the crust is dark and firm.

This article originally appeared on Avocadu.