Bagel - is an east European and Jewish roll with a hole, boiled and then baked with proven yeast, often sprinkled with caraway and poppy seeds. Normally made with white flour but whole wheat, rye and onion flavoured versions are also available.
Barbari - they are sometimes called Persian flat breads. They are originally from Iran. They have more crumbs than pita and are mostly flavoured with caraway and cumin seeds. This light, crusty bread is a breakfast favourite in Iran, served topped with crumbled white cheese and sprinkled with fresh herbs.
Brioche - is a light, yeast leavened roll or loaf originating in France, somewhere between cake and bread in texture and taste. Made with white flour and enriched with butter and eggs, making it higher in fat, protein and calories than almost all other breads.
Ciabatta - also known as “olive bread”, this Italian bread is made from white or brown flour bound with olive oil. It is chewy and often flavoured with herbs added to dough or sprinkled on the crust before baking.
Croissant - croissant is the French word for crescent. A rich, flaky breakfast roll shaped as a crescent with a crisp texture on the outside, while it is flaky and layered in the soft buttery centre.
Focaccia - an Italian dimpled flat bread similar to pizza base. It is traditionally oiled and baked in a wood fired oven. Focaccia toppings are generally quite simple. Perhaps the most common one is sliced fresh tomatoes, thinly sliced prosciutto and shredded arugula. Other common toppings include straight prosciutto, just tomatoes, or tomatoes and thinly sliced mozzarella. Olive oil is served at the table so the diner can drizzle some to taste.
Kastenbrots - are small box type breads and the name translates as box breads. The bread is steamed baked in an enclosed tin for 20 hours due to which it turns out to be dense, moist and chewy which has a crumbly texture. It has a slight sour flavour with a sweet and malty overtone. The best-known varieties are pumpernickel, which is the darkest rye bread.
Khoubiz - similar to pita bread. Khoubiz simply means bread in Arabic. It is a flat round bread which is lightly leavened and baked in rounds larger than pita breads.
Krustenbrots - a very popular square German bread. It is a crusty bread. It is often known as German rye but, unlike other rye breads, it has a pleasant, gentle flavour as rye and wheat flours are used in combination.
Lavash - a soft, thin flatbread made with wheat flour, water, yeast and salt. It is the flattest of all the Middle Eastern breads and can be either leavened or unleavened. It is an excellent accompaniment to shish kebab and can be had with dips as well.
Matzo - a traditional Jewish unleavened bread similar to cracker. Made with wheat flour and water and sometimes salt.
Muffin - a traditional British round leavened roll with a mildly sour flavour and chewy crust. White and wholemeal versions are available, as well as cheese, chocolate and fruit varieties.
Panettone - a rich sweet bread is sold around Christmas as a traditional festive cake. Pannettone is made with liberal amounts of butter, eggs and milk, together with sultanas, mixed peel and sometimes chocolate, yet it has a light and airy texture.
Pita - or pide are best known as Turkish and Greek breads. This bread is baked in such a way that it contains a pocket. It is famous throughout the Middle East. It is made with wheat flour and is leavened with yeast. It is baked in an extremely hot oven for a short period of time thus making the bread flat and creating a pocket. They are had with dips like hummus, tahini etc. or are also had stuffed like pita with falafel etc.
Pugliese - this bread was once upon a time the regional bread of Puglia. Like many Italian breads this bread is also enriched with olive oil and is considered to be among the jewels of Italian breads. This bread is popular all around the country and beyond.
Rosquilha - a very attractive looking, ring-shaped white bread. Due to its shape this bread has a pleasant crust, slight chewy texture and salty flavour. The shelf life of this bread is not too long hence has to be consumed when it is fresh.
Stollen - the shape of this bread is said to represent infant Jesus wrapped in swaddling clothes. This bread is packed with sultanas and mixed peel and is usually spiced. It is enriched with eggs, butter and milk. Finely chopped almonds are added to the dough or almond paste is rolled into the dough giving it a moist centre.
Tortilla - of Mexican origin, these round, unleavened breads are made by mixing corn or wheat flour with salt and water and baking the flattened dough on a hot griddle.
Weisenkeimbrot - this means wheat germ bread and is made using the wheat germ along with rye meal.