Breads
I never use yeast when making bread. Two reasons: One is that I don't like the smell or the taste of yeast and two it takes too long in my opinion with all the kneading, heaving and waiting. I am too impatient. My breads and buns take about 10-15 minutes to prepare (plus the time it takes to bake them of course) and you can make them fresh in the morning before you go to work or school or to pop into the lunchbox. You can even mix the dry ingredients together the night before and quickly add the wet ingredients in the morning. Home made breads are the best and you can experiment endlessly with the ingredients. You could for example try grated carrots, zucchinis (courgettes), parmesan, olives, sun dried tomatoes, muesli and more. Just make sure that the bread dough is not too wet when baking as it will yield a heavy and uninteresting loaf. Also keep in mind that it is important not to over mix the dough as it needs all the air it can get.
I use wholemeal spelt and barley quite a lot although you can use regular flour if you prefer (or try combining spelt and regular flour). I use gluten free and aluminium free baking powder instead of regular/conventional baking powder although you can use conventional baking powder if you prefer.
Banana Patties
These patties are gluten free, dairy free and nut free. They are perfect if you have over ripe bananas lying around.
Basic Loaf of Bread
The thing I love most about this bread is how versatile it is. It's the kind of bread you can always add nice things to such as olives, sun dried tomatoes, seeds, herbs and more.
Bread Rolls (Buns) for every occasion
This recipe is an adaptation of a recipe I found in a popular Icelandic cooking book called Af Bestu Lyst II (With Good Appetite II).
Carrot and Sun-dried Tomato Bread
This is one of my favourite "different" breads. It has a nice aroma, colour and texture. I love it toasted with a slice of mild cheese.
Coconut and Pistachio Rolls (Buns)
This might somehow sound like a strange combination, pistachios, hazelnuts and coconut in a bread but somehow it works and quite well I might add.
Coconut Rolls (Buns)
These rolls are my all time favourite and I love the mild taste of coconut. It is far from overpowering so you can actually enjoy this bread with anything from mild cheese to pesto.
Cornmeal and Mixed-seeds Bread
The texture of this bread is very nice and it is an excellent bread for freezing and toasting. Although the bread includes a fairly long ingredient list, it is quite easy to make.
Farmer's Bread
Ok I admit I actually don't know of any farmers or a farmers' wifes that make this bread.
Herb and Spring Onion Bread
This bread is the perfect one to make if you have fresh herbs that are past their best. I used soy meal as I like the texture of it, however you can use more spelt flour instead.
Linseed Biscuits
Linseeds (flaxseeds) is the richest source of omega 3 essential fatty acids which is also found in oily fish. Because it comes from a plant source, it is perfect for vegetarian and vegan diets.
Mixed-seeds Bread
I love this bread fresh out of the oven with a slice of cheese and healthy jam (without preservatives or added sugar of course).
Pesto, Parmesan and Olive Bread
I tried these bread rolls with an African Zanzibar tomato soup I often make.
Pumpkin and Walnut Loaf
This is the perfect bread for savoury or sweet toppings/fillings, depending on your mood! I sometimes team it up with hummus or cheese or, if I am in a sweet mood I use jam or peanut butter.
Raisin Patties
I often make a LOT of these in one go and then freeze. I use two pans at once so that I can make two or three patties at once.
Rice Patties
This recipe was given to me by a friend of mine named Lisa Hjalt. She got the recipe from her friend named Sigga Runa.
Sunflower and Sesame-seed Bread
Sunflower- and sesame seeds are such a wonderful and healthy duo. They fit in almost every bread recipe (unless you are allergic of course).
Sweet Potato, Cornmeal and Millet Bread
I made this bread once when I had leftover sweet potatoes. Since then I always try to have some leftover sweet potatoes when cooking them. I love their slightly sweet taste in the bread.
Tortilla Wraps
I never buy those tortilla wraps you find in supermarkets. Have you read the nutrient file on those with the big brand names?
