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

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

Spelt is a type of wheat and therefore similar in terms of nutrients, but it contains slightly more protein than its ‘big brother’. But spelt also packs a punch in terms of taste: it has a nuttier and stronger flavour than wheat.
Quark is also a good source of protein and is enriched with certain acid bacteria that are good for digestion and intestinal flora. Spelt quark bread is therefore not only for athletes, but also for people who fancy a moist bread with a delicious taste.
This Quarkbrot is leavened with baking powder and allows you to bake a light and airy loaf of bread with healthy nutrients in just 1 hour, which is perfect if you are in a hurry or have decided to bake bread on the spur of the moment.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Swap regular wheat bread for this healthy, satisfying, high-fiber, protein-rich lentil bread! It’s naturally gluten free, budget friendly and packed with nutrients thanks to the wholesome ingredients like red lentils, labneh, Parmesan, eggs, olive oil and parsley. The lentil bread usually stays fresh for about 3 days when stored in an airtight container at room temperature. You can slice and freeze them though. Soak the red lentils for at least 4 hours, preferably overnight.

© 2025 | http://angiesrecipes.blogspot.com

With Medium Rye Flour	With Whole Rye Flour & Spice

© 2025 | http://angiesrecipes.blogspot.com

With Medium Rye Flour

© 2025 | http://angiesrecipes.blogspot.com

Crusty yoghurt bread is an extremely popular and ideal for beginners as it is very easy to bake, requires little experience and, with just a little yeast and no sourdough. But the beauty of this recipe is that the bread is baked in a cold oven. This bread combines the creaminess of natural yoghurt with the rustic flavour of wholegrain rye flour (or medium-dark rye flour) and the mild sweetness of honey. The fresh yeast ensures a wonderfully light texture, while the balsamic vinegar adds a delicate, subtle acidity. The result is a bread with a perfectly crispy crust, tender crumb and a unique flavour. It makes a perfect breakfast and ideal for making bruschetta or crostini for lunch or as an accompaniment to soups or salads. If you don’t have German bread spice mix, leave it out or use ¼ teaspoon of each crushed (not ground) caraway, fennel, anise and coriander.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A delicious and moist quick bread that is refined sugar free and fantastic for breakfast, afternoon tea or as a perfect lunch box filler. This quick bread recipe is a great way to use up leftover cranberry sauce this holiday season! I used the homemade cranberry sauce that has whole cranberries. Feel free to use the canned one.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These soft, fluffy and delicious pumpkin shaped bread rolls, with a hint of pumpkin flavour and warming fall spices, not only look like pumpkins, but also have homemade pumpkin purée in the dough. They are wonderful to bring to a family gathering for the holiday dinner party. To make 250 grams pumpkin puree, you need about 350-400 grams of pumpkin flesh. Cut the flesh into chunks and roast until tender. Blend it until smooth before using for the dough. I used pumpkin pie spice mix, but ½ teaspoon of cinnamon plus a large pinch of nutmeg would work lovely too.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Kolache (ko-LAH-ch), or Koláče in Czech, is a sweet Czech pastry made from a sweet yeast dough with various fillings. Authentic Czech kolache are usually round and filled to the brim with either poppy, cheese or jam, then topped with just the right amount of crumble. Soft, pillowy, and buttery kolache are delicious warm from the oven and are best the day they are made. Serve them as a breakfast, or afternoon snack with tea or coffee or any time you like one.
If you are going to try the cheese filling, mix 250 grams of cottage cheese, 50 grams of erythritol or sugar, 1 egg yolk and 1 teaspoon of vanilla extract together. The poppy filling recipe is enough for two batch of dough. Half the filling or double the dough. I portioned the dough into 9, each about 100 grams, but you can make 18 smaller kolache.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Fancy trying something new? Then why not give this Turkish Gözleme with beef mince, spinach and pointed peppers a go? It’s super easy to make at home with just a few ingredients. Just mix a simple dough without any leavening agents, fill it, fold, seal and panfry in a pan. It is perfect for breakfast or brunch. Fuss free, delicious and keeps well in the fridge. Serve it warm with a side salad or just some lemon wedges.
Gözleme is a type of Turkish stuffed flatbread, like pide and lahmacun, with different fillings such as spinach and cheese, potatoes or minced meat. There’s something for everyone.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Fluffy, moist, fruity and delicious, these poppy seed and plum rolls are a real treat. They are perfect for your next birthday party or picnic. For these sweet dough buns, we start with a yeast dough with poppy seeds and prepare a cinnamony plum compote while the dough proves in a warm place until doubled. I set aside about a cup of compote as the serving sauce. Otherwise, they taste just as delicious with a vanilla sauce or a lemon icing.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Small but mighty, the so-called pseudo-grains quinoa and buckwheat are rich in protein, nutritious and full of energy. These tiny seeds can not only be cooked like rice, but also used to bake bread. This recipe for quinoa bread with rice, buckwheat and cornmeal promises not only a particularly inexpensive treat, but also naturally gluten-free. But the best thing is: when you bake your own bread, you know exactly what's in it. And if necessary, you can easily swap, omit or add one or two ingredients. And if it doesn't have to be gluten-free, you can try replacing some of flour mixture with wheat flour. This guarantees the perfect bread enjoyment – preferably fresh and still warm from the oven!

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Biberli Ekmek, originating from Hatay in southern Turkey, is a soft, savory flatbread enhanced with walnuts, sesame, traditional spices and spicy red pepper paste. Hatay cuisine is well known for its use of rich, unique spices, a wide array of flavourful kebabs, and the distinctly Turkish dessert: künefe.
The recipe is good for two large flatbread or 8 smaller ones like the way I did here. Enjoy them as breakfast, an afternoon snack, or alongside with a fresh seasonal salad or soup for a satisfying meal.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This foolproof hearty quickbread is studded with rich, chewy figs and crunchy, earthy walnuts and lightly sweetened with erythritol, best served warm with some whipped ricotta, nut butter or honey. You can sub in olive oil, coconut oil, or butter for the walnut oil. I used white spelt flour, but a combination of whole and white flour would work lovely too. Perfect for breakfast or an afternoon treat.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Injera is an East African sourdough-risen flatbread with a unique, slightly spongy texture and it is a traditional part of any Ethiopian meal. The batter for injera is usually left to ferment over a number of days before it’s used to make the flatbread. Injera is typically made with teff, which has been a staple of Ethiopian cooking for centuries.
To make it more affordable, I have used half of buckwheat in place of teff flour. You can replace it with millet, barley or sorghum flour. There are two types of teff flour: brown/red teff flour and ivory/white teff flour. You can use either, or a mix of two. Brown teff has a more pronounced, earthy and nutty flavor, while ivory teff is slightly sweeter and milder. I used ivory teff flour for the recipe. Just keep in mind that both the texture and colour of the injera will vary greatly depending on what kind of teff you use and whether or not you’re combining it with other flours. Injera is traditionally cooked on only one side, so there’s no need to flip. Traditionally, injera is eaten with the right hand, without the use of cutlery, but if you insist on using fork and knife like my husband, that's fine too.