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

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

Crispy and fresh from the oven – that's how we like our bread best. This delicious homemade spelt bread with walnuts and raisins relies on long, slow fermentation with just a little yeast to develop gluten and flavour, rather than manual kneading. A 24-hour fermentation help develop a deeper, more complex, sourdough-like flavour and makes the bread more digestible. If you bake this bread in summer or your kitchen is very warm, or simply because you want to delay baking even longer, you can leave the dough rise in the refrigerator. I left mine in the refrigerator for the last 4 hours and the sticky dough was actually much easier to work with when it’s cold.

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

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

A hearty and nutritious loaf of homemade spelt sandwich bread dotted with roasted sunflower seeds, which gives it a nutty taste and unique texture. The bread uses a mix of white and whole spelt flour, along with a significant amount of sunflower seeds. It’s perfect for lunch or toasted with butter and honey for breakfast. 

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

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

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

Adding root vegetables to soda bread is an effective way to enhance its moisture, texture, and flavour, with popular variations including grated carrots, celeriac, turnips, parsnips, rutabaga, black radishes or beetroots. You can use either just one root vegetable, or a mix of two. I have added some grated Parmigiano Reggiano, but aged Cheddar will work perfectly in this loaf.
This savory Irish soda bread is incredibly versatile and super quick to make, requiring no yeast, and is best enjoyed warm with butter or alongside soup or salad.
Irish soda bread was first created in the 1830s, when baking soda was first introduced to the UK. At the time, Ireland was facing financial hardship and lack of resources, so they turned to soda bread out of neccessity, it was inexpensive and required few ingredients. Wheat flour, baking soda, salt, and soured milk was all they needed. It was thought that cutting a cross into the bread would ward off the devil/evil, or, according to folklore, allows fairies to escape while the bread baked. In fact, it’s actually because the dough is quite heavy and if it’s not cut, the dough will pop the air bubbles and it won’t give you the rise. Although soda bread has long been a traditional food in Ireland, it didn’t actually originate on the Emerald Isle. In fact, it was first made by settlers in America in the 18th century.

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

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

Moist, soft and wonderfully aromatic – this Rosinenstuten tastes just like the one from the bakery and is perfect for Sunday breakfast! A sweet white chocolate glaze drizzled over the top makes it even more tempting, but entirely optional.
A Rosinenstuten is a sweet, fluffy yeast bread filled with raisins (or currants/sultanas) and is particularly popular in northern Germany and Nordrhein-Westfalen. It is often enjoyed for breakfast or with afternoon tea with butter and jam, honey or simply on its own, but can also be eaten savoury with cheese and sausage. Often, more butter and sugar are used in Stuten than in regular raisin bread, which makes the Stuten particularly soft and slightly sweet.
The name Rosinenstuten comes from the German words Rosinen (raisins) and Stuten, which is derived from the North German word Steiß, which refers to the thick part of the thigh, thus referring to the characteristic shape of the bread.

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

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

Leavened with baking soda paired with buttermilk, this bread is easy and quick. This version, packed with dark hocolate and cherries, is an ideal treat for weekend brunch with a little butter or nutella and a cup of freshly brewed tea or coffee. Since we used baking soda as the primary leavener in this recipe, you are going to use natural cocoa powder rather than Dutch-processed which is treated with an alkali. Therefore it lacks the acid needed to activate the baking soda, which can lead to a poorly risen bread. But if you don’t have it, it’s not the end of the world either as the recipe also calls for lots of acidic buttermilk.

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

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

Mashed parsley root has significantly increased the moisture, softness, and tenderness to this sandwich loaf. I have added saffron to the dough for its bright golden-yellow colour, but it’s completely optional. You could just as easily throw some nutmeg or cinnamon into this bread too.
At first glance, parsley root and parsnip look quite similar in appearance, but the two plants are botanically quite different. Parsnip is kinda like a pale carrot, with a sweet, slightly nutty taste and a starchy texture while parsley root is earthy, savoury and herbaceous.

100% plain wheat flour

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

with 20% light rye flour	with 40% wholewheat flour

100% plain wheat flour

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

with 20% light rye flour

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

Traditional German Brötchen, or bread rolls, are renowned for having a crackly and crisp crust with a soft and fluffy interior. Great to enjoy them smothered with homemade jam or cheese for breakfast, with a slice of cold cut or liver pate for lunch, or even serve them as a dinner roll for mopping up sauces.
Baking rolls with overnight proving is easy and stress-free. The dough is kneaded and shaped the evening before. It is then left to rest in the fridge and proves slowly overnight. In the morning, the rolls can be taken straight out of the fridge and baked. If they ain’t puffy enough, simply leave them to prove a little longer outside the fridge. You can take some of the Brötchen out of the oven after 10 minutes of baking, leave them to cool completely and then freeze them. When needed, thaw the frozen rolls on a baking tray for 10 minutes and bake them at 200C400F degrees for about 15 minutes. This way you can easily have your fresh homemade Brötchen anytime you like! If you want to give your bread rolls the professional bakery look, then brush them with a cornstarch glaze. Cook 2-3 grams of cornstarch, roughtly 1 teaspoon, with 100 ml of water and brush the Brötchen before baking and after 10-minutes again.
I have baked 3 batches of these Brötchen with different kinds of flour. The first batch I used 100% plain wheat flour, 2nd batch with 80% plain wheat flour+20% light rye flour, and the 3rd, I used 60% white wheat flour+40% wholewheat flour. Personally I prefer the one baked with rye.

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

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

Ramazan pidesi, or Turkish Ramadan pide bread, is a classic Turkish bread made with yeast that’s typically served for iftar-the first meal after sunset during ramadan, but can be enjoyed year-round. Fresh out of the oven, this bread has a shiny, golden crust with a soft but chewy crumb.
Usually the center of a pide is topped with meat, cheese, or vegetables, very similar to Georgian khachapuri. However, during the Ramadan month, pide is made in this special style and often eaten to break the fast. The dough is coated in a yoghurt-egg mixture, beautifully quilted with your fingertips, and sprinkled with sesame seeds and nigella seeds. The bread tastes the best when it’s fresh and warm. The leftover pide bread can be stored in your bread container at room temperature for 2-3 days. To reheat the bread, simply sprinkle it with a little water and heat it in the 180C/350F oven for a few minutes until warmed through.

© 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.

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With Medium Rye Flour	With Whole Rye Flour & Spice

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With Medium Rye Flour

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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.