© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A soft, enriched ring-shaped snack bread filled with a slightly sweet, buttery desiccated coconut filling—golden, light, and perfect for breadfast, afternoon snack or picnic. For the dough, you need to take an extra step and make a water roux starter first by simply heating up a mixture of water and flour to bring out the gelatinization of starch in flour. Bread baked with water roux is particularly soft, tender and haslong-lasting freshness.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Traditional Challah, a classic and well-loved egg bread, does not contain milk, and it is usually enriched with eggs and oil. I used milk and butter for the recipe because of personal preference and because butter gives the bread a superior, airy texture and a delicate, creamy flavour. You definitely can use just water and oil of your choice. Challah bread can be done with 3-6 strands and I find this 3-strand challah with a Pain d'epi (French wheat stalk) twist creates a beautiful, fun and festive loaf that’s perfect for holidays or for any occasion really!

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Those brioche challah buns are pillowy soft, fluffy and slightly sweet. They are perfect for breakfast, afternoon snack or served as dinner rolls. It’s fun to braid the dough into small challah buns, but you certainly can shape the dough into a large round challah or even just a standard loaf. I made these buns straight through in a few hours, but you can cold-ferment the dough for 12-18 hours if you want to break up the process to fit your time schedule.

© 2026 | http://angiesrecipes.blogspot.com

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These crispy onion bread roll do not require yeast and are very easy to prepare. Thanks to the use of baking powder, you can skip the long proof process and pop it in the oven straight after kneading and forming. The Quark and fried onions make it wonderfully moist and flavourful – the perfect accompaniment to dinner or a party! I used the homemade caramelised onions. But if you are short on time, use 130-150 g storebought fried onions. You can also upgrade the bread with some extra grated Cheddar, and/or bacon bits. Creamy spreads (liver paste, egg salad or cheese spread) are the perfect accompaniment with this onion bread for any snack or lunch. This onion bread tastes best on the day it is made. However, if stored in an airtight container, it can be kept at room temperature for 2 to 3 days. It can also be frozen without any problem.

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© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Sometimes you just need something quick – and that's when a simple spelt roll recipe comes in handy! Whether you're baking them for a leisurely brunch or dinner with the family, these spelt flour rolls always taste great. Baking bread is often considered complicated, especially by beginners. And of course, making and using your own sourdough starter isn't exactly the quickest thing to do, though definitely worth it! The dough is super easy to work with and the result is fantastic. So if you don't have much experience or time, you should definitely start by baking these simple spelt rolls. They have a wonderful crust and are beautifully moist inside.

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This aromatic bread gets its distinctive flavour from the addition of finely chopped wild garlic, which not only adds a fantastic, mild, and sweet garlicky flavour to the loaf, but it is also a nutrient-dense "superfood" with numerous health benefits. With spelt flour, milk and Parmigiano Reggiano, it turns out wonderfully hearty and moist. Best of all: it requires no yeast at all and can be mixed together with baking powder in just a few minutes. Whether for breakfast, as a side dish for a barbecue, or simply spread with butter – this quick bread is a real treat for all wild garlic fans!

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© 2026 | http://angiesrecipes.blogspot.com

This light millet bread is wonderfully moist and fluffy thanks to the use of milk and honey. In addition to the mineral-rich and easy-to-digest millet, which will be cooked beforehand, I also used both spelt flour and regular wheat flour for the dough, but you can use either just wheat or spelt. Perfect for sandwich or a delicious breakfast with homemade jam or cheese.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This wholemeal bread roll recipe is made with a mixture of oats, whole wheat and rye flours, which gives these rolls a really hearty and amazing flavour and aroma that pair beautifully with the tangy rye sourdough discard. Use any kind of discard you have, rye or other grain. They are great for breakfast or dinner with butter or liver pate.

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Baked with dark malt beer	Baked with water

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Hearty, flavourful, with a hint of natural sweetness from grated carrots and a crispy crust, this flaxseed bread is packed with loads of fiber-rich organic brown flaxseeds, tasty and something you can really enjoy and feel good about it. The bread turned out deep golden and nutty with a moist and tender crumb - simply perfect for your breakfast, afternoon sandwich, or a hearty midnight smear of nut butter. I baked the bread with both German dark malt beer and water, but you certainly can use other types of beer or a mix of beer and water.

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© 2026 | http://angiesrecipes.blogspot.com

Nothing says spring quite like that unmistakable scent of Bärlauch or bear leek in English, aka wild garlic or ramson, in the woods! According to folklore, when bears break hibernation, they will gorge themselves on wild garlic to help detoxify their bodies and regain their strength. In this wild garlic bread, I’ve combined it with a moist yeast dough. Crispy on the outside, soft and moist on the inside – that’s exactly how bread should taste. The wonderful aroma when the bread comes fresh out of the oven is simply amazing.

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© 2026 | http://angiesrecipes.blogspot.com

Adding mashed potatoes to the bread makes it softer, moister, and fluffier, but you'll still get that iconic crusty golden crust. The bread uses very little yeast and the dough does not even need to be kneaded. Instead, it relies on a lengthy fermentation time to develop gluten. You can add some chopped rosemary or thyme to the dough to make it even more interesting and delicious. I baked the bread into a loaf, but you can shape them into a boule and bake in a Dutch oven.