Bread, the humble accompaniment supporting meals around the world, it comes in thousands of styles, shapes and sizes and this infographic from the Baltic Travel Company collects just a handful and presents them in a colourful way.
The infographic lists 37 of the most iconic breads around the world, from the classic baguette in France, to Latvian carrot bread.
The makers note that bread has been a staple part of our diets since ‘rudimentary agricultural methods, bread has been a staple of pretty much every cuisine in the world.’
This sums up just a small collection of different breads with some unique varieties such as Rugine Duona from Lithuania and Flatkaka from Iceland.
37 Types of Bread Around the World
1. Baguette - France
A long, thin and crunchy bread which is typically 65 cm long and weighs 250 grams... but in reality there's a whole lot more to this traditional and historic bread. Check out the A-to-Z of the French baguette.
How do you know when you've found the best artisanal bread France has to offer? Here are five tips to picking the best baguette.
2. Challah - Israel
This delicious fluffy braided bread is usually eaten at the weekend at the Shabbat table for dinner and lunch.
This traditional loaf from England is characterised by its unusual shape; one small round loaf placed on top of another larger one. It's thought the stacking technique was a tactic to save space in the tiny ovens in times past.
4. Bannock - Scotland
This dense unleavened oat-based flatbread can be cooked on a griddle (girdle, in Scotland) or baked in the oven.
5. Bara Brith - Wales
A 'speckled' yeast bread either enriched with dried fruit or made with self-raising flour (no yeast). Traditionally flavoured with tea, dried fruits and mixed spices.
6. Barmbrack - Ireland
A traditional Irish fruit bread, or Irish tea cake, with added sultanas and raisins. Enjoy a slice spread with butter and a cup of tea.
7. Hembesha - Eritrea
A spicy round flat bread often flavoured with ground cardamom seeds.
8. Appam - Sri Lanka
A bowl-shaped pancake that can be served both sweet or savoury.
9. Anpan - Japan
A sweet bun often found filled with red bean paste, although it can include other fillings like white beans, green beans, sesame and chestnut.
10. Bammy - Jamaica
A fried flatbread made from cassava.
11. Dampfnudel - Germany
A type of steamed German sweet dumpling either eaten as a meal in itself for dessert.
12. Naan - India
Irresistible fluffy Naan is a leavened flatbread traditionally cooked in a tandoor oven.
This one lives up to its name and hence is made with baking soda instead of yeast for a faster and more reliable rise.
15. Mantou - China
A steamed bun made with wheat flour, water and yeast often eaten in northern China instead of rice.
16. Tiger Bread - Netherlands
This distinctive bread gets its tiger like exterior from a rice paste applied to the outside of the loaf before cooking. As it cracks and dries it gives the loaf crunch on the outside and a soft interior. Grrrrr.
17. Ciabatta - Italy
A famous long, broad and flat Italian bread, native to Veneto, with a golden crust outside and a very aerated crumb inside. It's said a baker first created it in response to the popularity of French baguettes.
18. Tunnbröd - Sweden
A soft or crisp flatbread made from wheat, barley, and rye, or various seeds, and eaten crepe or burrito-style. Not to be confused with the thicker and less compact knäckebröd (crispbread).
19. Vienna Bread - Austria
A leavened bread which dates back to the 19th century with a tight crumb and a sweet flavour.
20. Vánočka- Czech Republic
A plaited Christmas bread rich in eggs and butter, which is thought to hail back to the 15th century.
21. Rugbrod - Denmark
This long brown and dense Danish rye bread packed with seeds and grains serves as the perfect vehicle for the country's characteristic open sandwiches, or smørrebrød.
22. Sacramental Bread - Greece
A ceremonial bread also known as altar bread, Communion bread, the Lamb or the host, is the bread used in the Christian ritual of the Eucharist and is made of four ingredients only, white wheat flour, pure water, yeast, and salt.
23. Rewena Paraoa - New Zealand
A sourdough potato bread created by the Māori people of New Zealand. It's made using a pre-ferment starter, then by adding boiled and mashed potatoes, followed by flour and sugar.
24. Pane Ticinese - Switzerland
A soft white tear-and-share bread, usually made up of several smaller roles, traditionally from the Swiss canton of Ticino.
25. Massa Sovada - Portugal
A round, sweet bread typically eaten at religious holidays, especially Easter.
26. Borodinsky Bread - Russia
A traditional dark-brown sourdough loaf made of rye and wheat flour, with a pinch of sweet molasses or honey and spicy coriander.
27. Pan Rustico - Spain
A simple traditional bread made using a starter dough and found on tables across the country.
28. Bush bread - Australia
A delicious unleavened bread prepared with baking powder and baked on hot coals or in the oven.
29. Pistole - Belgium
A small bread roll usually eaten on Sunday mornings, crunchy on the outside and soft in the middle.
30. Marraqueta- Chile
Widely considered the quintessential Chilean staple food, this lobed soft bread with a crunchy texture is used for toast, sandwiches or as a binder in other recipes like pastel de carne or meatloaf.
31. Flatkaka - Iceland
An unleavened soft, round, thin and dark rye bread traditionally made in cast-iron frying pans.
32. Reikäleipä - Finland
A popular type of traditional dark and sour rye bread.
33. Flatbrod - Norway
An unleavened bread made from barley flour, salt, and water and usually rolled out before cooking on a large griddle.
34. Carrot bread - Latvia
A savoury bread made with dark rye, bread and carrots.
35. Rugine duona - Lithuania
A dark rye bread sometimes flavoured with caraway seeds or onion.
36. Estonian Kringle - Estonia
A decadent, delicious, rich, buttery sweet bread, much like a cinnamon roll.
37. Bublik - Poland
A ring of yeast-leavened wheat dough, that has been boiled in water for a short time before baking.