13 Homemade Bread Recipes – Never Buy Bread Again

Bread Recipes - Sandwich Bread, Basic Sourdough Bread, Potato Bread using Leftover Mashed Potatoes, Crusty French Bread, Gluten free and sprouted bread.

When I asked on the Common Sense Homesteading Facebook page if people were interested in bread recipes, I got a resounding, “Yes!”  So I’ve rounded up some of my favorite bread recipes, plus some from my friends, to give you enough options that you should never have to buy bread again.  The first section has a number of yeast bread recipes using wheat flour, the second section has bread recipes for special diets including gluten free breads, a kombucha sourdough and a bread recipe that uses soaked or sprouted whole wheat flour.  Ditch all the nasty ingredients in store breads, save yourself some money and enjoy some really good bread!

Homemade Yeast Bread Recipes

Note:  I use SAF-INSTANT yeast, which does not require proofing (activating the yeast in warm liquid). You can substitute bread machine yeast or active dry yeast.  Active dry yeast will need to be dissolved in the warm liquid before adding the rest of the ingredients, and you will need a little bit more active dry yeast.  For more on yeast substitutions, visit Yeast FAQ at The Fresh Loaf.

Homemade bread recipes - Sandwich bread

Sandwich Bread – This sandwich has eggs and butter for extra richness. It’s great as a sandwich bread or as buns for burgers or brats.

Homemade bread recipes - Sourdough bread

Basic Sourdough Bread – This simple sourdough recipe uses only four ingredients – sourdough starter, flour, water and salt.

potato bread made with leftover mashed potatoes

Potato Bread using Leftover Mashed Potatoes – If you happen to have less than a cup of mashed potatoes left over – not enough for another meal – give them a second life adding moistness to this light and tender sandwich bread.

Easy French Bread Recipe - This simple 5 ingredient recipe is great to accompany soup and salad, or a hearty stew or for making bread bowls for soup.

Cheese Soup in Homemade Bread Bowls

Crusty French Bread – This crusty French Bread recipe is great with soups and stews, as loaves, twists or edible bread bowls. Best enjoyed fresh to preserve the crackly crust, but makes an excellent French toast if there are any leftovers.

Homemade bread recipes - Meat in a Loaf

Duncan’s Meat in a Loaf – This is one of my youngest’s favorites, bread and meat all in one. Makes a great hot sandwich option for feeding a crowd.

Homemade bread recipes - Buttermilk rye bread Update – New Recipe – Betty’s Buttermilk Rye Bread – Light rye bread with makes a great sandwich bread with a twist.

Still not getting the results you’d like with homemade bread?

Check out the post, “Troubleshooting Tips to Help You Bake the Perfect Loaf of Bread“.

Learn More About GNOWFGLINS Sourdough E-course

Homemade Bread Recipes for Special Diets – Gluten Free Bread Recipes, Kombucha Sourdough, Soaked or Sprouted Bread

Brazilian Cheese Bread – Makes a great gluten free hamburger or sandwich bun

Brazilian Cheese Bread

From Adrienne at Whole New Mom:

Homemade bread recipes - Gluten Free Foccacia Flax BreadGluten Free Focaccia Flax Bread

Homemade Bread Recipe - gluten Free Buckwheat WrapsBuckwheat Galettes (Gluten Free Wraps)

From KerryAnn at Cooking Traditional Foods:

From Dina-Marie at My Cultured Palate:

Homemade Bread Recipes - Whole Wheat Bread – Sprouted or SoakedWhole Wheat Bread – Sprouted or Soaked

From Patty at Loving Our Guts:

Homemade Bread Recipes - Coconut Butter Sandwich BreadCoconut Butter Sandwich Bread

Starlene from GAPS Diet Journey has a new e-book that includes a coconut flour sandwich bread called “Beyond Grain and Dairy” (affiliate link).  The book contains 113 recipes that are gluten and dairy free.  The recipe is also featured in her e-book, “Baking with Coconut Flour“, which contains not only recipes that use coconut flour, but a step by step formula to convert standard recipes to coconut flour recipes.

Homemade Bread Recipes - Coconut Flour Bread

Bonus – From Melanie at Pickle Me Too, Kombucha Sourdough Starter:

Homemade Bread - Kombucha Sourdough StarterKombucha Sourdough Starter

I hope these beautiful breads will encourage you to do more bread baking at home. Don’t forget to Pin this post for later and share it. :-)

If you need even more recipes, amazon has an always amazing collection of recipe books.  You may also enjoy the Recipes page, which lists all the recipes on the website.

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Bread Recipes - Sandwich Bread, Basic Sourdough Bread, Potato Bread using Leftover Mashed Potatoes, Crusty French Bread, Gluten free and sprouted bread.


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  1. Save Big, Live Better! says

    LOVE THIS! Thanks so much for posting, I shared it with all my readers so they can enjoy it too:)

  2. Sophia says

    I absolutely enjoyed this post. I can definitely save a lot by making my own french bread instead of going to Subway.

    • says

      Plus the ingredient list is a lot shorter. Have you seen what’s in Subway breads? http://www.subway.com/Nutrition/Files/usProdIngredients.pdf

      For instance:
      ITALIAN (WHITE) BREAD Enriched wheat flour (wheat flour, barley malt, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, sugar, contains 2% or less of the following: soybean oil, wheat gluten, salt, dough conditioners (DATEM, sodium stearoyl lactylate, ascorbic acid, potassium iodate, azodicarbonamide), yeast nutrients (calcium carbonate, calcium sulfate, ammonium sulfate), wheat protein isolate, yeast extract, vitamin D2, natural flavor, enzymes.

      Bread doesn’t need to be so complicated.

  3. Neva says

    Thanks for the assortment of recipes. Could you perhaps help us find a good multi-grain recipe similar to the sprouted whole wheat recipe. I know it’s important to know the right amount of each type. For instance, too much soy can be really hard, barley does something else, etc. Thanks!

  4. Karen says

    Can you tell me how to best store breads? Can I refrigerate/freeze them? How long will they last, etc… Thank you so much for adding gluten free recipes!! Great post!

    • says

      Breads can be frozen. Make sure to wrap/seal them well to prevent moisture loss, or they will become dry and possibly freezer burned. I try to use frozen bread within a month or two (write the date on the package with a sharpie marker). When you want to eat the bread, allow it to come to room temperature while still wrapped, so moisture inside the packaging can be reabsorbed by the bread. (Unless, of course, there is so much moisture that the bread would become slimy. I occasionally have this happen with very moist quickbreads.)

      Storing bread in the refrigerator is not recommended. Fridges tend to be more moist, and the temperature range is not good for maintaining the flavor of the bread. Fridge storage often encourages mold and off flavors.

      Most of the time I store my bread in a plastic bag or container on the counter, but if you like a firm crust you can just keep it out with the cut side down on a cutting board, or wrapped in a towel. Bread boxes or bins are nice, too, but they will allow the bread to dry out more. This is good for maintaining air circulation and keeping the bread from molding, but it will get chewier. We use up fresh bread within a week or so. If I know we will not be able to finish a loaf in time, I freeze a portion of it. I often make several loaves at one time, keep one out and freeze the rest.

      Don’t slice bread fresh out of the oven. It should rest for 10-15 minutes before serving, just like meat. This traps the moisture inside the bread, and allows it to completely set up and finish baking. Of course, if you’ve got a group hovering by the oven and the whole loaf is going to disappear right away, this is a moot point. :-) Also, don’t slice bread until you’re ready to eat it. Unsliced bread will store much better.

      The Kitchn.com gives some more info on reheating and storage: http://www.thekitchn.com/how-to-store-reheat-bread-advice-from-a-baker-175014

      When storing breads in freezer, make sure the bread is well wrapped so it retains moisture. When you are ready to eat the frozen bread, it’s important to take the bread out and allow it to thaw completely before unwrapping. This will allow the loaf to reabsorb any of the moisture that’s migrated out to the wrapping. Let the bread come to room temperature, then pop in the oven for 5-10 minutes at 350 degrees for a warm revitalized loaf.

      Avoid storing bread in the refrigerator, David cautions. Changes in the alignment of the starch molecules are what cause bread to go stale. These molecules change most rapidly at the temperature range of the refrigerator (just above freezing). When you reheat bread, it actually changes the starch molecules back, but this also means they can go stale more quickly afterward. So try to eat your reheated breads within an hour or two.

  5. Louise R says

    I have found bread is like soup; very forgiving. With the basics of flour, liquid and leavening, you can play around. Im impatient and use more yeast to rise faster, dont rise twice, and if I use low/no gluten flours like buckwheat, rice, etc, I add gluten. I do knead it a lot though. I also like heavy breads so use teff, garbanzo, wheat and oat bran, buckwheat, rye, oat and others. This makes a heavier crust. I put them into a plastic bag while hot or warm making sure its right on the bread. Let it sit overnight to cool and the crust is still thick but not hard. I then freeze them for months depending on how many loaves I make. Heavy breads, cook slower. When bread sounds hollow when thumped, its done. Glass pans are different from metal. I line all my pans with parchment paper that I reuse over and over, and peel off while hot. Big sheet for the middle, two smaller ones for each end.

    • SJ Smith says

      My favorite bread pans are pyrex casserole dishes. I’m not sure you can get exactly what I have; but they’re rectanglish. I think they’re 2 or 2.5 quarts or liters? It makes about a 1 1/2 to 2 pound loaf, wide enough for a good size sandwich. I have modified my recipes to make the loaves a bit larger. I also use corning glass bread pans. I like the way they hold heat after they’re out of the oven. Personal preference perhaps.

  6. Judy says

    I was wondering if you could substitute vital wheat gluten for the dough enhancer? And if not, does the ginger taste come through in the bread? I was looking at your homemade version. I’ve never used dough enhancer, just VWG, so am just curious. I’d love to give your recipe a try! Looks yummy!! FYI the sprouted wheat flour we buy is by One Degree and they have a very nice line of products. We get ours through our co-op for just about $1/pound so it’s very reasonable. Thanks so much for your help!!

    • says

      Judy – are you talking about the 100% whole wheat recipe? That one’s from a friend of mine, so you would need to swing by her site and ask directly, as I haven’t yet tried her recipe.

  7. Sangeeta Swain says

    Thanks for posting, these breads do look delicious. Cant wait trying my next batch gf batch :) ThanksAgain!!

  8. SJ Smith says

    My favorite recipe is Oatmeal Bread. I use the old (1950’s) Better Homes & Garden recipe, and add a bit of mashed potatoes to make it stay fresh longer. The recipe has molasses and is sooo good.

    I am looking for a good Squaw Bread recipe. I saw one once, and misplaced it or threw it away. Never was able to make it. I believe it had some rye, cornmeal, and some molasses in it. If any of your readers makes a good Squaw Bread, I’d be so happy if they’d share their recipe!

  9. Mary Peters says

    Any pretzel bread recipes? Chris LOVES pretzel bread! I would LOVE to try the Sour Dough recipe…I love sour dough! Thanks for being on Google now Laurie! Miss you guys, your boys look soo big!!!

  10. Marsha Jones says

    Would love to try .But when I leave this page want be able to retrieve.If posible would like more information sent to my e-mail address.

    • says

      Yes, I mix most of these via machine, and then just shape and bake in the oven. If one of the recipes matches the capacity of your machine, you should be able to finish the whole thing in the machine.

  11. REbecca says

    You really missed one .. Mesquite Bread. Mesquite flour has the unique quality of having no gluten, and being naturally sweet and the sweet being a sweet that diabetics can have. The flour is actually made from the pods as the seeds are inedible. The flour is similar to graham in texture and smell and taste. The pods can also make a naturally sweet lemonade by steeping them in hot water. While the flour has no gluten it won’t rise but by mixing it with half white flour or whole wheat you can get a half raised product. Naturally the Indians ate a bread similar to pita in nature. It has a wonderful taste and recipes can be found on line. http://www.desertusa.com/lil/mesquite.html I believe it also has links to purchasing mesquite flour.

  12. Susan E says

    Wow a great link! Thanks! I need to make bread for the week because I forgot to buy some from Whole Foods. Cheaper to make anyway!

  13. Evie says

    I make a lot of bread. I also make my own bagels. About the bread, if you like wheat bread make it yourself. The flavor is so different and so much better than the wheat bread sold in grocery stores.

  14. says

    Thank you so much for all these bread recipes. My family really enjoys fresh bread and I use my Kitchen Aid mixer as I have hand issues. They are going to love these. I am 67 yrs old and would love to try so many of your ideas but my health prevents this. I do what I can. Thanks again for these and all your ideas. Sincerely, Linda Mattei

  15. tena says

    Thank you for the bread recipes. Do you freeze your bread. I would like to start making bread but I don’t have time to make bread every day.

    • says

      Yes, I regularly freeze bread, because I don’t have time to bake every day, either. Most of the time I just pop a cooled loaf in a gallon ziplock bag, squeeze the air out and pop it in the freezer. Never put them in the freezer warm. You’ll get condensation when you thaw and soggy bread.

  16. Debra Hebert says

    I would also like healthy recipes to make my own flatbread, Pita, Pizza crust, Flour tortilla, and Ciabotta (misspelled, but I hope you know which I am speaking of) any other new bread available

  17. Kristi says

    Great recipes Laurie! I, too, bake my own bread and have been doing so for two years now. Nothing smells better than fresh baked bread in the house. I’ve made basic white and wheat bread, buckwheat bread, Irish Soda Bread and my favorite dutch oven bread that you don’t have to knead; just mix up, cover with plastic wrap and let rise overnight and the next morning flour your board, roll the dough from the bowl onto the board, shape and set inside the hot dutch oven and bake with lid on for 20 min. and then take lid off and bake for another 10 minutes. Great bread and so easy!

  18. says

    Thanks for all the delicious sounding bread recipes. I’ve started baking my own bread again and will certainly give these a try. I do read your blog for all the useful tips and recipes. I recently started a homesteading blog at
    and really hope that you will give it a view and perhaps comment or follow it.
    Thank you,
    Brenda at Southern Urban Homesteader

  19. Tara Case says

    I really love your blog. I learn so much and I am greatful. This bread post is awesome. Thank you very much. I am just starting to bake breads and this helps so much.

  20. Kimlin McIntosh says

    I’ve heard that white flour and whole wheat are very detrimental to health. Do you have any bread recipes that don’t use white and whole wheat flour?

  21. Lizzie says


    How come the photos of “potato bread made with leftover patatoes” and “Betty’s buttermilk rye bread” are the same, on the same countertop and with the same knife beside? They seem to be the same bread even!

    I’d like to share a tip for baking bread as well. I bake my bread (750 g bread flour (called nbr 55 in Europe), 450g tepid water, 23g fresh yeast, pinch of sugar, 2 coffee spoons of salt, start in a cold oven-bake 1 hour) in a heavy iron cast cooking pot . To me, after a lot of experimenting, this is the best way to cook bread. The moisture stays inside the crockpot, the crust is nice and crispy and it is well cooked.


    • says

      The photos of the bread look similar because I take all my own photos in my house on my counter tops and cutting boards, and I have one good bread knife that I use all the time. Whole wheat flour and rye flour are very similar in color, thus the breads are similar in color. If you look closely at the rye bread, you will see small dark flecks in the loaf. These are caraway seeds. The rye bread is not a pumpernickel rye, would would have coffee or cocoa powder added for extra color.

      If you are looking for a website will all photos professionally styled and different props for every photo, this is probably not the right website for you.

  22. Nsaomi j. mckay says

    Would love to bake breads. It sounds wonderful to whip up a loaf in ever so many ways. Thank you so much for the enthusiasm. Sincerely, Naomi

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