100 loaves by country

R = post contains recipe

Denmark Rugbrød: hearty, malty, moist
Stottie cake: dense and doughy
Cornish saffron buns: woody and delicate 
Limppu: sour, sour, sour
France Auvergne crown: a giant bagel of delicious sourdough R
Auvergne dark rye: rugged, substantial and mighty R
Quintessential French sourdough: eh, too dry, trying again
Pain aux pommes: hearty and time-consuming apple bread
Pierre Nury’s Rustic Light Rye: rough-shaped, moist and exciting
Wholewheat sourdough a la Poilane: wet, tangy, chewy
Socca: crispy, charred and oily
Georgia khachapuri: rich, cheesy, sweet R
Germany Volkornbrot
Linseed and chopped rye: nutty and textured R
Greece New Year bread: a little like pannetone flavoured with aniseed
Hungary Braided kalács: sweet and rich like brioche
Iceland Thunder bread: dense, sweet, nutty R
Ireland soda bread: crumbly, rich, oaty
Italy Pane di mais: dry, gluey, corn-flavoured, interesting R
Semolina bread: rich, dense, crumpet-like texture R
Genzano bread: thick crust, airy and moist white crumb
Grape harvest focaccia: juicy, tasty, tender R
Lithuania Scalded rye: too dry, trying again
Macedonia Black bread: tangy, moist, complex, sweet R
Netherlands Frisian rye: dark and subtle, like a dense cake R
Poland Cottage rye: robust, sour, homely
Romania Country bread: soft white with a touch of corn
Russia Borodinsky bread: complex, heavy, malty, delicious! R
Slovakia Pagach: too dry, try the pastries instead (R pastries)
Sweden knäckebröd: crisp and flavoursome
Wales bara brith: sweet, spiced, sturdy


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