© 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

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

© 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.

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

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

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

© 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.

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Baked with dark malt beer	Baked with water

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

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.

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

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

© 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.

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

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

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

These aren’t your average breakfast muffins. These cheesy sausage muffins have a beautiful runny egg inside a savory, tender, fluffy sausage and cheese muffin. They are ready in 30 minutes and perfect for breakfast, brunches, or snacks! For boiled eggs, use older eggs as they are easier to peel. Use smoked salmon instead of sausage if you prefer and smoked tofu if you are a vegetarian. The boiled eggs can be done a day before. Next day, freeze the unpeeled eggs in the freezer for not more than 30 minutes while you prepare the batter. This way, the eggs are cold and will stay runny after baking.

© 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. 

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© 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.