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Food made from flour, water and salt, often containing an agent (leaven or yeast) that makes it rise.
Made with a mixture of wheat and rye flour, it has a thin but resilient crust; it goes well with soups and ragouts.
Thin-crusted, round or rectangular bread of British origin; it is primarily used to make toast, canapés, croque-monsieurs and sandwiches.
The crust of this bread is marked with a cross; it is made with baking powder, which gives it a cakelike consistency.
German rye bread
Dark dense bread with a strong, slightly acidic taste, made with rye and wheat flour; it has a long shelf life.