I used almonds, walnuts, cashew nuts and pistachios. And I’ve used dates, dried apricots, sultanas and raisins roughly chopped. And for spices I used cinnamon, caraway seeds and cloves all grounded.

This bread is very moist. You can have it for breakfast, brunch or afternoon tea. It is just perfect.
To know how to make it please watch the video:

Ingredients:

medium sized pumpkin to get 1 cup of cooked pumpkin

• 1 3/4 cups A/P flour
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/3 cup milk
• 2 eggs
• 1 cup mixed nuts roughly chopped
• 1/2 cup mixed dried fruits roughly chopped
• 1 tsp cinnamon powder
• 1/2 tsp caraway seeds grounded
• 1/8 tsp cloves grounded
• 1 tsp salt
• 1 1/2 tsp baking powder

For garnish “optional”

• 1 cup icing sugar
• 3 tbsp milk or as needed
• pappita seeds.

Tips:

• Cook pumpkin in a  preheated oven at 180 C for 45 – 60 mins or until it is cooked.
• We only need 1 cup of the pumpkin. The rest can be kept in the freezer for future recipes.
• You can use canned cooked pumpkin. But the fresh option is a better option.
• You can use which ever nuts, dried fruits or spices you like.
• Bake the bread in a preheated oven at 180 C for 3-45 mins or until it is done.
• Leave the bread to cool before icing it.
• Add the milk gradually to the icing sugar to get the right consistency.
• You can garnish the bread as you wish.

To make the star shapes is quite easy as you’ll see in the video. And you can use any kind of seeds to top these loaves. Or you can even leave them out.

To know how to make this bread please watch the video:

Ingredients:

• 500 grams whole wheat flour
• 500 grams A/P flour
• 3 cups lukewarm water
• 4 tsps instant yeast
• 1 tbsp salt
• 1 tsp sugar

Tips:

• Water should be around 40 C.
• Make sure that you knead the dough for enough time at least 10-15 mins.
• Leave the dough to prove in a warm place until it double in size. That will take 1 – 2 hours.
• After shaping the loaves leave them to prove again in a warm place for an hour.
• You can use sesame seeds, nigella seeds or any other seeds you like to sprinkle on top of the loaves.
• Bake the loaves in a preheated oven at 220 C for 15-20 mins or until they are golden.

Today I made mine using rosemary and rock salt but you can use the dough and customize the toppings as you like.
To know how to make this focaccia bread please watch the video:

Ingredients:

• 3 cups A/P flour
• 1 and 1/4 cup lukewarm water
• 1/4 cup extra virgin olive oil
• 2 tsp dried instant yeast
• 2 tsp sugar
• 1 tsp table salt
• rock salt
• rosemary

Tips:

• Make sure you knead the dough long enough, nothing less than 10 mins.
• The dough should stay sticky but if you feel it is too sticky you can add a bit of flour.
• Leave the dough to rest in a warm place until it double in size, around 1 hour.
• After shaping the focaccia leave to rest again for another 1 hour.
• Bake in a preheated oven at 200 C for 20 mins or until golden to your liking.

To know how to make this bread at home please watch the video:

Ingredients:

• 3 cups bread flour
• 1 cup whole wheat flour
• 225 grams or 2 medium sized potato cubed and boiled
• 2 tsp instant dried yeast
• 1/2 tsp crushed caraway seeds
• 2 tsp salt
• 2 tbsp or 25 grams butter
• 2/3 cups water from boiling potato
• extra water if needed

Tips:

• Make sure the potato has cooled down before adding it to the dough
• The potato has to be mashed very well with no lumps. So it is better to sieve it after mashing it with a fork or a masher.
• Make sure that you knead the dough long enough 10-15 mins.
• If the dough is dry you can add a little bit of water until it comes together and be a bit sticky.
• The dough need to rise in a warm place until it doubles in size between 1-2 hours.
• After shaping the dough leave to rest again for 30 mins to 1 hour in  a warm place.
• Use a sharp knife to cut slits on the surface of the loaf.
• Bake the loaf in a preheated oven at 200 C for 30-35 mins or until golden.

And because this bread is made with wholemeal flour it can make you feel fuller for longer. You can have this bread slightly toasted for breakfast drizzled with olive oil which I personally like or with butter if you like.

Seaweed bread is also easy to make and is sure to impress those who like Japanese cuisine or seafood in general.

To know how to make this bread please watch the video:

Ingredients:

• 300 grams wholemeal flour
• 200 grams AP flour
• 10 grams instant dried yeast
• 10 grams salt
• 10 grams shredded yaki nori
• 1, 1/2 cups lukewarm water
• sesame seeds to sprinkle “optional”

Tips:

• Knead the dough well before adding the seaweed.
• Add the seaweed in batches to make sure that they are distributed evenly in the dough.
• Leave the dough to rest for 1 hour. Then we form into a ball again and leave it to rest for 1 hour. Then we will form into a loaf and then leave to rest for yet another 1 hour.
• You can make slits on the loaf with a sharp knife. You can also brush it with water and sprinkle some sesame seeds.
• Bake the bread in a preheated oven at 250C for 30-45 mins or until the bread is golden.

To know how to make them watch the following video:

Ingredients:

• 500 grams whole wheat flour
• 1 3/4 cups lukewarm water
• 2 tsp instant dried yeast
• 2 tsp salt

Tips:

• Water should be around 40 C.
• Make sure that you knead the dough for enough time at least 10-15 mins.
• Leave the dough to prove in a warm place until it double in size. That will take 1 – 2 hours.
• After shaping the loaves leave them to prove again in a warm place for an hour.
• You can use sesame seeds, nigella seeds or any other seeds you like to sprinkle on top of the loaves.
• Bake the loaves in a preheated oven at 220 C for 15-20 mins or until they are golden.

This bread is consumed during the early meal “sahoor” and can be accompanied with sweet or savory dishes. I know for sure that it is great for dipping with Olive Oil and Thyme “Zeit and Za’atr” and with dates molasses and tahini. You should try them out.

This bread is easy to make and will give you a satisfactory results. If you make it why not share some with your family, neighbors, friends or in need strangers.

To know how to make it please watch this video:

Ingredients:

• 750 grams AP flour
• 2 cups lukewarm water
• 2 tbsp olive oil
• 3 tsp dried instant yeast
• 1 tsp salt
• 1 tsp sugar

Tips:

• Water should be around 40 C.
• Make sure that you knead the dough for enough time at least 10-15 mins.
• Leave the dough to prove in a warm place until it double in size. That will take 1 – 2 hours.
• After shaping the loaves leave them to prove again in a warm place for an hour.
• You can use sesame seeds, nigella seeds or any other seeds you like to sprinkle on top of the loaves.
• Bake the loaves in a preheated oven at 200 C for 15-20 mins or until they are golden.

Kozinjak; Козињак is a famous sweet bread that is usually baked around holidays in the Balkan region. The bread comes in different names and recipes. This bread is extra especial for its rich and has raisins and citrus zest in it. Also Kozinjak has a distinct form and shape that will adore your table.

I will be following a Macedonian recipe which you can watch in this video:

Ingredients:

• 1/3 cup lukewarm milk
• 2 tsp flour
• 1 tsp sugar
• 6 tsp dried instant yeast
• 5 cups flour
• 2/3 cup lukewarm milk
• 1/3 cup vegetable oil
• 2/3 cup sugar
• 3 eggs at room temperature
• 2 tsp vanilla extract
• 3 tsp lemon or orange zest
• 3/4 cup raisins

Tips:

• The milk should be around 40C and the eggs at room temperature.
• If the dough seems  a bit too dry you can add some milk one tablespoon at a time until the dough is soft and doesn’t stick to the hand.
• Knead the dough for 10-15 mins until it becomes elastic and smooth.
• Leave the dough to prove in a warm place until it double in size for 1,1/2 hours. After that we knead the dough again for 5 mins and leave again to prove for 45 mins.
• When shaping the bread you can use different braiding techniques. The one shown in the video is easy and traditional.
• After shaping the bread leave to rest for 45 mins.
• Bake the Kozinjak in a preheated oven at 180 C for 30-4 mins or until golden.

If you enjoy home-made bread but can’t bother to knead, then this recipe is your savior. This rustic looking and delicious bread will be the perfect addition to any feast you host. It will get your guests wondering how much effort you have put into baking this bread.

To know how to make it please watch this video:

Ingredients:

• 3 cups AP flour
• 1, 1/2 cups water
• 1 tsp instant dried yeast
• 1 1/2 tsp salt

Tips:

• There is no need to use lukewarm water, tab water is fine.
• Mix all the ingredients using a wooden spoon until everything is combined. No need to spend much time or knead the dough.
• Leave the dough to prove for 12-18 hours and up to 24 hours. This time is what is compensating for the need to knead.
• Use maize flour to dust the top of the bread as it will enhance the golden color of the baked bread and it will look more rustic as if baked in a wood oven.
• Deal with the dough very gently so as not take out the gas bubbles formed inside the proved dough.
• After shaping your loaf leave to prove in a warm place for 2 hours.
• This bread need to be baked while covered. Preferably use a cast iron pot or you can use a dutch oven or a stainless steel pot that you can use in the oven or just a baking tray and a stainless steel bowl. Please check the video.
• Preheat the oven for half an hour before baking at 220 C and put the pot inside it to heat as well.
• Bake the bread for half an hour covered and a further 20-30 mins uncovered.
• Leave the bread to cool slightly before cutting and serving.

Fougasse Bread is a French bread that is famous in the Province, south east of France. It will be a perfect addition to your table especially with its rustic appeal.

To know how to make it, watch this video:

Ingredients:

• 1 kg flour
• 700 ml lukewarm water
• 20 grams salt
• 20 grams instant dried yeast

Tips:

• Make sure the water is around 40 C.
• This dough contains a high percentage of water and thus tends to be sticky. Be patient when kneading the dough eventually it will be less sticky. This high content of water is what gives fougasse its distinct texture.
• Leave the dough to prove in a warm place until it doubles in size.
• Creating water vapor inside the oven is what will create that crunchy crust on the bread loaves.
• Using maize flour to dust the top of the bread will help the bread get a nice golden finish similar to those baked in a traditional oven.
• When you create your loaves make sure that the slits you open are wide as they tend to close up when baking.