© 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.

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

© 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!

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

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

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.

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

© 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

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.

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

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

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!

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

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

A simple homemade granary bread recipe that is delicious when straight from the oven. It's excellent toasted and buttered for breakfast and sandwiches.
Granary bread is a classic English brown bread made with a mixture of whole wheat, rye and white flours, with cracked grains of malted barley and wheat. This recipe, adapted from Delicious Magazine, combines an oaty topping, a handful of seeds and a mix of white bread, wholemeal spelt and rye flours to give your bread more substance. Since I don't have malted barley or wheat on hand, I added two teaspoons of malted barley extract powder to give the granaary bread that characteristic taste and aroma.

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

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

Make the most of this antibacterial and antifungal spring herb and try this delicious wild garlic Cheddar soda bread that the whole family will enjoy. The bread has a deep brown crust with a dense, but quite tender crumb. The crust is lovely crunchy when it comes out of the oven and becomes a little chewy next day. Serve warm out of the oven with lots of butter or/and homemade wild garlic pesto.

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

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

This bread is delicious, unique, and smells amazing while it is baking. It has a soft, chewy crumb and crackly, crispy crust. The beautifully golden colour comes from turmeric and mustard sauce. It's pleasantly mustardy in flavour and great with some aged Cheddar (or smoked Gouda), Bresaola, or liver pate. It go well with a bowl of soup too.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This simple bread recipe uses a straight bread dough method. That means that you just combine all ingredients in the mixing bowl and mix. Though it's basic, the mix of flours (kamut, buckwheat and rye) and seeds (poppy, flax, pepita and sesame) gives the bread an interesting and multilayered taste, texture and aroma.
Kamut is nothing other than the ancient ancestor of our modern wheat, i.e. it belongs to the so-called heirloom grains, which was already used to bake daily bread about 6,000 years ago. Strictly speaking, kamut, aka khorasan wheat, is a cultivated form of durum wheat, which is derived from wild emmer. They resemble conventional wheat, but are about twice as large. Kamut is extremely nutritious, easy to digest, and tastes mild and slightly nutty.

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

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

This tender and flavorful quick rye bread is packed with sweet tart cranberries and aromatic rosemary, topped with a simple sugar crunch. The bread is tasty as is, but if you want to dress up the quick bread, try a citrus glaze, or cream cheese frosting. If you are using fresh cranberries for the batter, coat them with a tablespoon of flour before adding to the batter, so they won't sink to the bottom.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

It's not typical to bake a good rye bread without using sourdough starter, and it can be quite challenging as the gluten in rye does not develop into strong and stretchy dough the way wheat gluten does, so the dough is more fragile, sticker, and the crumb is usually tighter and denser due to its low gluten content. And it also takes ages to rise, sometimes it could take up to 3-4 days before the bread is done. But it's undoubtly more delicious, flavourful and nutritious. This is why I am so excited to share this effortless overnight 100% rye bread recipe with you. We will use exclusively two grams of fresh yeast and an overnight rest of the dough to make the bread even more digestible and aromatic. Due to the long fermentation, sugar molecules that are difficult to digest and cause bloating and discomfort are broken down. Besides that, fiber and starch swell better, which also ensures better digestibility. If desired, you can also add 1 tablespoon of caraway or anise seeds to help with the digestion and for an even earthier flavour.
Unlike wheat breads which are best eaten shortly after cooling or right out of the oven, both the texture and flavour of rye bread improves after a rest of 12-24 hours. Once the bread has cooled completely, place it in a paper bag or wrap it loosely in foil and slice it the next day. If you can't wait, then allow it to rest at least 3 hours before slicing.