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

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

Not only does it look great, it also tastes incredibly delicious. Besides, there's nothing quite like the smell of freshly baked bread in the morning. And when it's accompanied by delicious vegetables such as peas, carrots, zucchini or broccoli, it’s even better.
This bread should be baked in plenty of steam because it needs a high level of humidity for a nice crust. So, it is best to place an oven safe bowl or tray of hot water in the oven. The bread can also be shaped into a round and baked in a closed roasting tin in its own steam. The bread will stay fresh for longer if stored in a stainless steel box or ceramic pot.

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

Made with a mixture of bread, whole spelt, rye flours and rye groats, this beginner friendly artisan rye groat bread smells warmth and comfort. Bread made with rye groats contains even more healthy nutrients than conventionally ground rye bread. It has a deep golden brown crust and moist, chewy crumb! Slather with some salted European butter and enjoy!

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The roasted hazelnuts give the mixed rye bread a lovely nutty flavour. The ideal accompaniment to a warming soup or simply for dinner with some cheese or for a pleasant and tasty start to the day with some frutiy jams or spreads. Not all bread is the same, and certainly not home-baked bread. Try it out for yourself and vary the topping as you wish. For example, use poppy, flaxseed or peppita instead of rolled oat. There are no limits to your imagination.

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A Godnkipferl is a super soft, fluffy brioche crescent in a large format (as long as 50cm and thick as an upper arm). The Godnkipferl / Godparents Crescent, aka Osterkipferl / Easter Crescent, is a pastry with a long tradition: in some parts of Upper Austria, godparents give their godchildren this oversized brioche crescent at Easter. They are usually braided, either with three, four or six strands and sprinkled with pearl sugar. However, you can also just simply roll the dough, with or without sultanas, into a long roll, then form into a crescent.

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

Making rye bread at home can seem a little intimidating because sticky heavy rye dough is fussy and more challenging to work with due to its weak gluten, but really there is no need for it with this easy date and rye bread recipe which used just 30% of rye. The dough is a bit sticky, but don’t compensate for the stickiness by adding more flour during kneading or you would end up with a dry and hard bread. Keep a bowl of cold water handy for dipping your hands in, rather than adding more flour to the dough if you are going to hand-knead the dough. Towards the end of kneading, you can also oil your hands to keep the dough from sticking to your hands. The wholegrain rye flour and sweet dates are a perfect pairing and this crusty dark loaf goes brilliantly with some aged cheese or simply slathered with butter.

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

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

This black garlic bread features a tender, fluffy aromatic crumb and a crunch crust topped off with a sprinkle of buttery streusel flavoured black garlic granulates. With the use of black garlic and kala namak black salt, it adds the bread great colour and is just burst of complex, tasty flavours. Enjoy it as a side to your soup, salad or as a snack with nothing but butter.
Black garlic is a type of fermented garlic and has a deep umami flavor, with notes of plum, licorice and chocolate and is fantastic in salads, dressings and bread.

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

No yeast? No problem! This simple loaf doesn't need yeast and is really quick and easy to make, so it's perfect to whip up quickly for unexpected guests. I used a mixture of plain flour and whole spelt flour, but you can experiment with what you have. Enjoy it with lots of salted butter or black tahini on top. It’s best eaten within a couple of days, or you can slice and freeze it to toast later.

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

Whether for breakfast or as an afternoon snack, this rye bread, enriched with dark chocolate and dried cherries, will make all sweet tooth happy. It is chocolatey and fruity at the same time and also has a proportion of rye flour, which makes it more wholesome and less guilty. If you don’t have dried cherries, dried cranberries would work too. This is a high hydration dough, so a sticky dough is expected. If you add more flour, you'll end up with a really tough, dry loaf, so don't add more flour! Bread is best baked with conventional top and bottom heat, as it would dry out too quickly with circulating air. This makes it nice and crispy on the outside and keeps it soft and fluffy on the inside.

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Crunch on the outside, moist on the inside: this aromatic, rustic chestnut bread tastes delicious and is perfect for the cold season. The simple yeast dough with wheat, rye flour and vacuum-packed chestnuts just needs a little time to rise, but it's worth the wait! The sweet nutty chestnuts provide lots of nutrients, fibre, vitamins and minerals: perfect for a wholesome bread!

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© 2024 | http://angiesrecipes.blogspot.com

Soft, tender rose-shaped bread buns made with a mildly sweet white spelt dough. I baked these plain, but you can spread a thin layer of nuts or chocolate spread over once all the layers are done. They are so easy to make and are perfect for any occasion, plus making them is as fun as eating them.

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© 2024 | http://angiesrecipes.blogspot.com

A fuller, maltier German exprot beer in this deceivingly easy and hearty yeasted bread gives it a wonderfully deep flavour and the walnuts provide texture and substance. To give your bread an extra bit of flavour, toast the walnuts before adding to the dough. Exportbier is a pale lager brewed in Germany (around Dortmund) and has a longer shelf-life, and slightly stronger in taste than lager beer. Use Pilsner or ale if you can't find German Exportbier.

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© 2024 | http://angiesrecipes.blogspot.com

Pogača, or pogacha is a white bread that Serbians, Croatians, Macedonians and other Balkans, Turks, and Hungarians claim as their own. There are as many recipes and variations for it as there are shapes, although round is traditional. There's also a fasting variant that contains no eggs, milk, or butter. You can make this bread using white plain flour, or a mix of wholegrain and plain flours. They are soft, pillowy and buttery. It's ideal for a party or to take to a gathering. To make it even more decadent and interesting, add some cheese, ham and herbs after brushing with the butter.