What Kind of Bread Do You Bake and How Often?

Well, my homemade bread disappeared in two days (with two people living here) and as I thought about baking more, I realized that everyone here does different things, so I thought I'd ask what kind(s) of bread do you bake and how often? I'll probably go to my standby of 7 grain and maple bread. Yeah, it is sooooo good! (That's why it disappears quickly). So, what kind(s) of bread do you bake and how often? 🍞🍞🍞

My go-to is a simple, sourdough sandwich loaf. It's just the most versatile, and easiest one, plus it's on 'perma-request' from some of the folks I bake for, so it ends up being the one I lean on, most.

I have different favourite recipes at different times of year - this one is my favourite recipe most of the year: https://thenourishinghearthfire.com/2026/05/04/fresh-milled-flour-sourdough-beginners/

In the cooler parts of the year I get better results using a larger amount of starter or pre-ferment, but still basically a similar basic mix of flour, water, starter, and salt.

I really enjoy rye breads, I used to make around half our bread a 40-50% rye 50-60% wheat mix, but I've been getting lazy lately and just making lots of wheat bread!

I have lots and lots of favourite breads, but for the kind that we eat every day, those basic wheat or rye ones are our staples.

we don't eat bread every day anymore, but with dinners I usually make a flatbread-based meal (Turkish, Indian) once a week and maybe a steamed bread (Chinese once a week).
I usually make some bread product on the weekend for breakfast, this week it was English muffins. Last week I felt like rye bread so made rye rolls (rolls get done faster so that's a plus).
And when the weather's cold I'll add another meal with bread- usually soup with bread, sometimes a fast sourdough boule or a whole grain soda bread (this one with rye is fabulous https://www.halfbakedharvest.com/beer-rye-irish-soda-bread/ )