Every year on October 16th, World Bread Day is celebrated, an initiative of the International Union of Bakers and Confectioners (UIB). Bread is a staple food product worldwide. Timeless and full of nutrients, it is found in every culture throughout all periods of human history.
In Greece, both the expertise in the main ingredient of bread—flour—and the art of baking have evolved to a level that meets all consumer needs and preferences. Here, we provide information on the most popular breads, along with related recipes, to give you ideas and help you expand your range of finished products.
- Village Bread (Choriatiko)
Wheat bread with a golden and “crispy” crust, usually found in loaf shape. In Greece, it is widely preferred by consumers for its color, aroma, and rich traditional taste.
Suggested recipe: Yellow Village Bread
One of the most common types of bread, with a thin crust and white interior. Since it is mild in aroma and flavor, it appeals to a large number of consumers who do not prefer more distinctive breads. It is made from white flour that has been de-germed and processed.
Suggested recipe: Mixed Sourdough White Bread
Breads of this type are often referred to as “heavy” breads. They are made from rye flour, are rich in dietary fiber, have a dark color, and a distinctive flavor. In many cases, other flours are also blended in during production.
Suggested recipe: Rye Bread
Made from various grains, mainly rye, it is usually sour due to the inclusion of sourdough. It belongs to the “heavy” bread category because of its denser structure.
Suggested recipe: Bavarian German Bread
Made from flours derived from Triticum dicoccum (einkorn) and Triticum spelta (spelt), respectively. These ancient grains give baked goods a unique flavor and high dietary fiber content.
Suggested recipes: Whole Spelt Bread & ZIN Bread
Made from a mixture of cornmeal and wheat flour. It has a vibrant yellow color, a distinctive corn flavor, and low gluten content.
Suggested recipe: Cornbread
Contains a high percentage of cereal seeds. This bread is highly nutritious, rich in dietary fiber, vitamins, amino acids, and other nutrients. It usually includes wheat, barley, rye, oats, corn, and sunflower seeds.
Suggested recipe: Multigrain Bread
Wheat bread made from flour that has not been fully refined (germ intact), rich in dietary fiber, iron, nutrients, and folic acid. In recent years, many consumers have shifted toward this type of bread.
Suggested recipe: Whole Wheat Dark Bread
A special category of bread, ideal for sandwiches and appetizers, with an even tastier result when toasted. It may have a crust or be crustless. Available in various types such as wheat, whole wheat, and rye. Today, consumers increasingly seek this type of bread even from their local bakery.
Suggested recipe: Sandwich Bread
Mainly used in cold sandwiches, this is a special type of bread of French origin. White or whole wheat, with or without sesame seeds, it forms the base for the tastiest sandwiches. Long and crispy, like other breads, it can remain fresh for a few days.
Suggested recipe: French Baguette
Organic bread is made from flour of organic origin. The flour comes from grains that have been grown organically and certified as such. Since organic farming does not use pesticides—traces of which may remain in conventionally grown foods—consumers tend to prefer organic products over conventional ones. This type of bread is now part of the product range in many bakeries.
Suggested recipe: Organic Village Bread
This type of bread contains more salt and sugar than other breads. It provides the necessary carbohydrates but is not recommended for individuals with diabetes.
Suggested recipe: Sandwich Rolls
Ciabatta, which means “slipper” in Italian, is a white, almost flat bread with a thin, crispy crust and an elastic, airy crumb. Ciabatta became popular as the perfect bread for sandwiches, but it also pairs well with cheeses, soups, and hot dishes.
Suggested recipe: Rustic Ciabatta
This bread has become increasingly popular with consumers in recent years and continues to maintain its appeal. Slow fermentation is a baking technique that gives the bread exceptional characteristics, such as intense aroma and pleasant sourdough flavor. What seems to attract consumers most is its “full” crumb, nice volume, and longer shelf life and freshness compared to other breads. Some bakeries produce exclusively this type of bread.
Suggested recipe: Slow-Fermentation Village Bread
Another rapidly growing category in Greece and abroad. This special type of bread is kneaded exclusively with sourdough and can be white or whole grain. Sourdough gives the bread a unique tangy flavor.
Suggested recipe: Whole Grain Slow-Fermentation Sourdough Bread
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