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
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.
Basic Sourdough Bread – This simple sourdough recipe uses only four ingredients – sourdough starter, flour, water and salt.
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 the light and tender sandwich bread.
Crusty French Bread – This crusty French Bread recipe is great with soups and stews, as loves, twists or edible bread bowls. Best enjoyed fresh to preserve the crackly crust, but makes an excellent French toast if their are any leftovers.
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 for Special Diets – Gluten Free Bread Recipes, Kombucha Sourdough, Soaked or Sprouted Bread
From Adrienne at Whole New Mom:
Gluten Free Focaccia Flax Bread
Buckwheat Galettes (Gluten Free Wraps)
From Melanie at Pickle Me Too:
From KerryAnn at Cooking Traditional Foods:
Whole Wheat Bread – Sprouted or Soaked
From Patty at Loving Our Guts:
Starlene from GAPS Diet Journey has a new e-book that includes a coconut flour sandwich bread called “Beyond Grain and Dairy“.
I hope these beautiful breads will encourage you to do more bread baking at home. Don’t forget to Pin this post and share it. 
If you need even more recipes, amazon has an always amazing collection of recipe books.
27 Responses to “12 Homemade Bread Recipes – Never Buy Bread Again”
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Great collection of recipes! Thanks!!!
Awesome! Thanks for all the GF options!
I love making bread. Thank you for these recipes. Can’t wait to try them.
LOVE THIS! Thanks so much for posting, I shared it with all my readers so they can enjoy it too:)
Do you have any low carb bread recipes?
Debby – the gluten free bread options, especially those made with coconut flour and coconut butter, as likely to be much lower in carbs.
I absolutely enjoyed this post. I can definitely save a lot by making my own french bread instead of going to Subway.
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.
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Really great post! I’ve shared with my readers, and am reminded to post my peasant bread recipe on my page sometime soon…I’d forgotten about it!
Thanks again.
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!
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lov its
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!
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
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do I need a stove to make this stuff in? Just asking…
For most of the recipes, yes, a stove is typically used, but I know people who get creative and use Dutch ovens over campfires or make fry bread.
ok…good..how does one do that??? I don’t have a stove but do have a dutch oven!
Here’s a great pdf of non-oven bread preparation: http://www.preparedpantry.com/downloads/Emergency_Bread_Guide.pdf
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.
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