List of British breads

This is a list of bread products made in or originating from Britain. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Bread prepared from mixed grains was introduced to Great Britain around 3700 BC.^[1]

Traditional beremeal bannock, as made in Orkney, Scotland. The separated sector is a scone.

Savoury

A cottage loaf

A buttered crumpet

Staffordshire oatcakes filled with cheese and bacon

Griddle pancake
- Bannock
- Crumpet (also often served sweet; known as pikelets in some areas of England)
- Griddle scone
- Muffin
- Pikelet – name by which crumpets are known in the Midlands and some areas of Northern England; also, an alternative name in Australia and New Zealand for what are generally called drop scones there
- Scotch pancake, also called pikelet (Australia and New Zealand) or drop scone (some areas of Scotland; Australian and New Zealand)
- Staffordshire oatcake – called oat cakes by locals

Bread
- Barley bread
- Cockle bread
- Granary bread – made from malted-grain flour (in the United Kingdom, Granary flour, a proprietary malted-grain flour, is a brand name, so bakeries may call these breads malthouse or malted-grain bread.)^[2] See: sprouted bread for similar.
- Rowie

Loaf
- Bloomer – hand-shaped loaf with rounded ends, often with deep diagonal slashes made to the top before baking, tray baked ^[3]
- Batch loaf
- Cob – bread loaf of a roughly spherical shape, slightly flattened
- Cottage loaf
- Manchet
- Milk roll – also known as a 'Blackpool milk roll'.^[4]
- National Loaf
- Pan loaf (tin loaf) - a loaf with a cut along the top is known as a split tin. The split can be accentuated by brushing with cold water.
- Plain loaf
- Tiger bread