From grain to great bread.
Explore breads, flours, grains, and the regional traditions behind them. Follow ingredients into recipes and learn what changes with the seasons.
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Dominica: breads, grains & baking
Roadside stands and small-town restaurants typically serve fried chicken, fish-and-chips and "tasty bakes", fried dough made with flour, water and sugar or sometimes salt, along with cold drinks.
Dominican Republic: breads, grains & baking
Pan de coco – Coconut bread shows up in many Central American cuisines and Caribbean cuisines particularly in Nicaragua, Venezuela, Honduras, Brazil, Colombia, Guatemala, Jamaica, Puerto Rico, and the Dominican Republic.
Dough hydration
A baker’s percentage that compares water weight with total flour weight.
Ecuador: breads, grains & baking
Pristiños and buñuelos are two distinct, yet related, fried dough desserts popular in Ecuador.
Egypt: breads, grains & baking
A common traditional bread, kabed (كابد), is prepared by mixing corn flour with water to form dough, which is then baked until crispy at the edges yet remains soft inside.
El Salvador: breads, grains & baking
Empanadas de platano, torpedo-shaped dumplings of dough made from very ripe plantains, filled with vanilla custard, fried, then rolled in sugar
Equatorial Guinea: breads, grains & baking
Key ingredients in Equatoguinean cuisine come from local plants and animals, including plantains, sweet potato, breadfruit, cassava, yam, cocoyam (known locally as malanga), groundnuts, and snails.
Eritrea: breads, grains & baking
The main traditional food in Eritrean cuisine is tsebhi (stew), served with injera (flatbread made from teff, wheat, or sorghum and hilbet (paste made from legumes; mainly lentil and faba beans).
Estonia: breads, grains & baking
Dark rye bread made from leavened dough is part of Estonia’s bread tradition.
Eswatini: breads, grains & baking
Staple foods in Eswatini include sorghum and maize, often served with goat meat.
Ethiopia: injera and fermented grain traditions
Explore injera and its grain variations through the Food and Agriculture Organization’s reference on fermented cereals.
Fiji: breads, grains & baking
Dessert dishes include a steamed coconut pudding, a dense cake similar to spotted dick but flavoured with cardamom, ginger, condensed milk, coconut milk and sugarcane syrup.
Finland: breads, grains & baking
Pettuleipä ('Pettu-bread'), a bark bread made from rye flour and pine phloem during famine years
Focaccia
A pan-baked bread with an open texture and a dimpled surface.
French bread traditions
Explore a first pair of French bread styles: baguette and brioche.
Gabon: breads, grains & baking
Atanga (Dacryodes edulis), sometimes called "bush butter", is a firm fruit that is boiled and often used as a spread on bread
Gambia: breads, grains & baking
Sweet bread, a small bread that looks like a large brioche bun.
Georgia: breads, grains & baking
Paponi (ბურეღი/ფაფონი): Baked sweet pastry filled with milk pudding.
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