bread recipes

Hearty and delicious buckwheat bread, this is an easy to make no-knead, just stir bread that you could make every day.

Buckwheat Bread

small sachets/ 4 ½ teaspoons instant dry yeast (See note 1)

sugar

buckwheat flour (See note 2)

200 g/ 7 oz/ 1 ½ cup + 2 ½ tablespoons whole spelt flour

120 g/ 4.2 oz/ 1 ½ cup rolled oats

150 g/ 5.3 oz/ 1 1/8 cups raw sunflower seeds

75 g/ 2.6 oz/ ½ cup flaxseeds

fine sea salt

500 ml/ 17 fl.oz/ 2 cups + 2 ½ tablespoons lukewarm water

Mix together instant dry yeast, sugar, buckwheat and...

Mix together instant dry yeast, sugar, buckwheat and spelt flour, oats, sunflower and flaxseeds, salt. Read notes if using active dry yeast or fresh yeast.

Add the lukewarm water and stir very well...

Add the lukewarm water and stir very well with a spoon, the flour should be properly incorporated.

Grease a loaf pan of about 30x12 cm/...

Grease a loaf pan of about 30x12 cm/ 12x5 inches. Place the dough in the pan. Let rise for 15 minutes in a warm place.

Place the pan in the cold oven, set...

Place the pan in the cold oven, set the temperature to 200 degrees Celsius/ 400 degrees Fahrenheit and bake for 50 – 55 minutes until golden brown.

Remove the bread from the pan and place...

Remove the bread from the pan and place it upside down back in the oven, directly on the wire rack. Continue baking for another 10 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom side. Let cool on a wire rack.

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Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

For a traditional Welsh afternoon tea, bake then devour this sweet, spicy loaf brimming with sultanas and mixed peel.

Bara brith

milliliters (1 cup) milk, warmed

tbsp (12 grams/2 sachets) dried yeast

tsp caster sugar

(3 cups) bread flour

(1/2 cup, lightly packed) brown sugar

tsp mixed spice

unsalted butter, chopped

(1 cup) sultanas

(1/4 cup) mixed peel

(1 1/2 cups) freshly brewed Earl Grey tea

Olive oil spray

tbsp honey, warmed

Honey, extra, to serve

Bread and butter pudding

unsalted butter

white bread

sultanas

eggs, egg

caster sugar

300 milliliters thin cream

thickened cream

vanilla pod, split, seeds scraped

tbs thin-cut marmalade

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This brioche is surprisingly easy to make, but you’ll need a strong food processor to make the dough, otherwise it’s so sticky and elastic that it might cause the motor to stall.

Lemon brioche

tbs caster sugar

tbs milk

(250 grams) plain flour, sifted

sachet instant dried yeast

eggs

cultured unsalted (continental) butter

lemon

tbs flaked almonds

Icing sugar and strawberry jam, to serve

Jerk, a Caribbean spice rub, brings heat and zest to these chicken thighs. 

Jerk chicken with red onion flatbread

extra virgin olive oil

spring onions, chopped

garlic cloves, chopped

5cm piece ginger, chopped

allspice

tsp dried chilli flakes

tbs thyme leaves, chopped,

tbs honey

chicken thighs (bone in)

lime,

(225 grams) self-raising flour

tsp baking powder

(200 grams) thick Greek-style yoghurt

red onion, thinly sliced

corn cobs,

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Juicy lamb rack with a herby crust - this is what spring is made of!

Lamb rack with sundried tomato & herb crust

x 4-cutlet French-trimmed lamb racks

sourdough loaf, crusts removed

(80 grams) grated pecorino

garlic

basil leaves,

parsley leaves

(80 milliliters) thickened cream

jar sundried tomato paste

tbs olive oil, plus extra to drizzle

cherry tomatoes on the vine

carton beef consommé

Baking your own bread seems intimidating until the aroma of yeasty goodness fills your home. Then it seems like the only way to have bread, ever.

Bread

dry active yeast

tsp honey

flour

olive oil

Add a cheesy damper to your alfresco lunch this Australia Day.

Oregano & cheese damper

(150 grams) self-raising flour

(160 grams) wholemeal self-raising flour

oregano leaves

(60 grams) grated tasty cheese

(185 milliliters) milk,

Matt Preston's simple recipe is fantastic for when you have friends over - just add a fresh salad (and of course, a few beers!)

Pork souvlaki with fennel and coriander seeds on toasted flatbread

pork fillet,

coriander seeds

Thick Greek-style yoghurt, lemon

(250 grams) fine “00” flour

(250 grams) strong (baker’s) flour

milk

(60 milliliters) good olive oil

Roti canai

unsalted butter, melted

egg, lightly beaten

(375 grams) plain flour, plus extra to dust

Canola oil spray

Serve this light and flaky flatbread with a good curry.

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Crispy and soft all at once, roti canai is essential with any Malaysian curry.

(2 cups) plain bread flour

tsp salt

water

butter, melted

vegetable oil

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Up the lunch ante with this mouth-watering meatball sandwich recipe.

Swedish meatball sandwich

eschalots, sliced

bay leaf

black peppercorns

milliliters white wine vinegar

Lebanese cucumbers, thinly sliced lengthways

(100 grams) good-quality mayonnaise

rye bread slices, toasted, buttered

Potato salad and dressed rocket,

2-3 eschalots, finely chopped

garlic cloves, finely chopped

parsley

(15 grams) stale breadcrumbs

(60 milliliters) pure (thin) cream

beef and pork mince

This summer squash shines in anything from fritters and pasta to this lovely bread that's ideal for a weekend brunch.

This sweet zucchini bread spiced with cinnamon is super easy to make.

Zucchini bread

(2 cups) self-raising flour, sifted

(2/3 cup, firmly packed) brown sugar

zucchini

eggs, lightly whisked

vanilla bean paste

tsp cinnamon

ricotta,

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Packed with braised lamb shoulder, coriander, chilli and ginger, these are not your usual burgers.

Xi'an hamburgers

yeast

(500 grams) strong (baker's) flour

1.2kg lamb shoulder (bone-in)

Sunflower oil, to brush

Chinese rice wine (shaohsing)

tbs light soy sauce

tbs dark soy sauce

star anise

cinnamon quill

pared mandarin or orange zest

5cm piece ginger, thinly sliced

chilli flakes and coriander leaves, to serve

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Za&#39;atar manakish (Manakeesh) is a popular Levantine flatbread featuring za&#39;atar, a Middle Eastern spice blend. Za&#39;atar bread is easy to make and bakes rather quickly, making it excellent for breakfast or lunch, or as part of a meze platter.

Za'atar Manakish (Lebanese Za'atar Bread)

honey

¼ cups (400 grams) all-purpose flour, (plus more as needed)

kosher salt

za’atar

Combine the warm water, yeast, and honey in the bowl of a stand mixer and mix together. Set aside until foamy, about 5 minutes.

Add the flour, salt, and olive oil to the yeast mixture. Using the dough hook, knead on low speed until a smooth dough is formed, about 5 minutes. If the dough is a little stiff, you may need to add an additional 1 to 2 tablespoons water. If it&#39;s very sticky, you may need to add an additional 1 to 2 tablespoons flour. The final result should be tacky but not too sticky.

Remove the dough from the bowl and, using your hands, shape into a smooth ball. Place dough in a clean, lightly oiled bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.

Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

Divide the dough into six equal portions (about 115 grams or 4 ounces each). Shape each portion into a smooth ball, then one by one flatten, spread, and stretch each ball into a circle about ¼ inch thick and 6-inches in diameter.

Place each disc of dough on the prepared baking sheet and repeat with the remaining dough until you have 6 flat discs of dough.

Stir together the olive oil and za&#39;atar and use a spoon to divide it over the 6 discs of dough, spreading it evenly and leaving just a small border at the edges (like a pizza).

Bake the breads until they just start to brown around the edges, 14 to 16 minutes. These are best served warm but are also delicious at room temperature.

This indulgent brunch loaf requires good bread and kneading skills- prepare the dough ahead then pop it in the oven to serve warm

Raspberry, chocolate & hazelnut breakfast bread

sachets fast-action dried yeast

'00' flour flour

golden caster sugar

melted salted butter

jar Nutella

raspberries

hazelnut

raspberry jam

Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.

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The most viewed bread recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine