White Rye Sandwich Buns

These white rye sandwich buns are light and fluffy, and have a faint rye flavor. 

These white rye buns are great for deli-style sandwiches and burgers. They can also be shaped into rounds for delicious dinner rolls.

Sesame Scallion Bread

This Chinese-Islamic Sesame-Scallion Bread (zhima dabing) is crunchy and chewy on the outside and soft and loaded with sesame oil flavored scallions on the inside. 

This sesame scallion bread, with origins as a street food in northwestern China, is "baked" in a skillet on the stovetop. This bread is a distant cousin to the Chinese scallion pancake, or Cong You Bing, but it's yeasted flatbread rather than a pancake.

Multi-Seed and Grain Honey Bread

This multi-seed and grain honey bread is wonderful sliced and buttered straight from the oven.

This bread is loaded with sesame seeds, flax seeds, poppy seeds, and sunflower seeds, along with rolled oats, honey, and bread flour. The seeds are both in the bread and on top of the bread.

Scali Bread

Scali bread is a braided Italian style bread that is coated in sesame seeds. The interior is very light and fluffy and the crust is super soft.

Scali bread is perfect for breakfast toast and sandwiches. It also is wonderful served with dinner to soak up sauces and gravies.

Kaak (Beirut Street Bread)

Kaak is a Lebanese street bread, shaped like a purse, coated in sesame seeds, and sold from carts by street vendors. 

When in Beirut, if you purchase Kaak (street bread, or cart bread), you can ask the vendor to create a pocket in the "purse" and then sprinkle it with za'atar, sumak, or fill it with Halloumi or Cream Cheese. This is evidently the traditional way to eat this bread.

Anadama Bread with Sesame, Flax, and Poppy Seeds | Sweet Corny Bread

The first time I made Anadama Bread was five years ago. This was when I first started baking bread and was baking my way through Peter Reinhart's Bread Baker's Apprentice. Since then, I've made a lot of bread. In fact, my friend Sally of Bewitching Kitchen counted the number of bread recipes I have on my index and came up with 247 (and growing). Yikes!!! That's a lot of loaves between my first Anadama Bread and this one.

Sesame Seeded Semolina Bread

This Sesame Seeded Semolina Bread has a wonderful nutty, sweet flavor and a beautiful yellow crumb. It is wonderful with butter, and makes delicious toast. It is the perfect accompaniment for fall's soups, stews, and chilis. It also makes delicious garlic bread.

The best part? You make the dough in advance, shape it, and bake it the next morning.

Checkerboard Tangzhong Rolls

These Checkerboard Tangzhong Rolls are so soft and fluffy. When you separate them, the crumb just pulls apart into deliciously thin ethereal sheets of goodness.

Tangzhong you ask? It is a starter made of flour and water, and sometimes milk, that is cooked to exactly 149 degrees F (well maybe not exactly in my case), cooled, and added to the dough. The resulting bread is amazingly soft. It's the kind of bread that is so good with just salted butter.

Power Bread

Power Bread got its name from its creator, Peter Reinhart. The bread is high in protein and fiber to "power" you through your day. Ingredients include whole grains, bran, raisins, flax seeds, and sesame seeds.

Flax seeds, in particular, have come into their own as a superfood, as "they are high in alpha-linolenic acid, and essential omega-3 fatty acid" (Reinhart). If you eat them whole, you will miss out on their benefits. In this recipe, they are soaked for several hours to start the germination process and activate their enzymes.

Seared Scallop Salad with Toasted Sesame Seed Ginger Vinaigrette

This Seared Scallop Salad with Toasted Sesame Seed Ginger Vinaigrette is the perfect summer dinner.

I love scallops. They are so rich tasting, yet they are actually very light! They require very little prep, and are ready in minutes.

Muesli Rolls | the Babes Get Healthy... and I'm a Babe!

These muesli rolls are full of lots of good things, such as oats, walnuts, flaxseeds, pumpkin seeds, and dried fruit. But the best thing is....

Kesra - Moroccan Flat Bread

Kesra is a Moroccan country bread that is common at every meal in the region. It can be eaten for breakfast, lunch, and dinner, and to sop up all of the delicious sauces and salads that are traditional to Moroccan and north African food. It is often used in the place of utensils. (I've also seen it referred to as hobz or khobz.)

Ka'kat - Middle Eastern Snack Bread

These tiny little Ka'kat rolls are a Middle Eastern street food and are flavored with mahleb, the ground kernels of black cherries.

When I pulled these out of the oven after a long day of baking, I could not stop myself from buttering and eating these. The aroma from the mahleb kept calling me back to the cooling rack "just to make sure" these turned out.