| 100% | SOURDOUGH | 9 | Bread made with natural fermentation |
| 57% | NAAN | 4 | Bread made with maida |
| 57% | RYE | 3 | Bread made with caraway |
| 56% | BOOKIEDOUGH | 11 | Bread made with covered spreads? |
| 56% | ROTI | 4 | Bread made with atta flour |
| 55% | SOURDOUGH | 9 | Bread made with lactobacilli and yeast |
| 55% | NAN | 3 | Bread made with a key relative |
| 54% | SOURDOUGH | 9 | Leavened bread made by fermentation |
| 53% | KULCHA | 6 | Indian leavened bread made with maida |
| 53% | SOURDOUGH | 9 | Artisan bread made with a starter |
| 52% | FOCACCIA | 8 | Flat Italian bread made with olive oil |
| 52% | FOCACCIA | 8 | Italian flat bread made with olive oil |
| 52% | SOURDOUGH | 9 | Type of bread made with a starter |
| 52% | PANETTONE | 9 | Italian holiday bread made with candied fruit |
| 52% | CIABATTA | 8 | Flattish Italian bread made with olive oil |
| 51% | BRIOCHE | 7 | Sweet French bread made with eggs and butter |
| 51% | BRIOCHE | 7 | Rich French bread made with eggs, milk, butter |
| 51% | FOCACCIA | 8 | Italian bread made with olive oil and herbs |
| 50% | CHALLAH | 7 | Jewish braided bread made with eggs, but no milk |
| 50% | GYRO | 4 | Sandwich made with pita bread |
| 50% | TOASTIE | 7 | Snack made with browned bread |
| 49% | CORNBREAD | 9 | Bread made from cornmeal, often eaten with chili |
| 49% | GYRO | 4 | Greek sandwich made with pita bread |
| 49% | PANINI | 6 | Grilled sandwich made with Italian bread |
| 49% | RIBOLLITA | 9 | Tuscan soup made with leftover bread |
| 47% | RIBOLLITA | 9 | Tuscan soup made with kale and chunks of bread |
| 46% | CHALLAH | 7 | Bread sometimes made with anise |
| 46% | NAAN | 4 | Bread often made with garlic |
| 45% | PEAT | 4 | Natural fuel used in scotch making (rhymes with "feat") |
| 43% | REUBEN | 6 | Corned beef sandwich made with rye bread that may have a mustard topping |