Bread Recipes Archives

Honey Nut Fruit Muffins

These amazing muffins have no eggs, yeast, or white sugar in them and are pretty low fat. They are very moist and I always get compliments whenever I make them. Plus they make an awesome breakfast! Can be served with cottage cheese mixed with honey.

Amaranth Pancakes

These pancakes were developed to be dairy- and gluten-free. The slight crunch of amaranth makes these memorably delicious! Soy milk can be substituted for almond milk if desired.

Quick Whole Wheat Chapati

Chapati is an unleavened whole wheat bread that is eaten in India. We love to use it as a wrap.

Aunt Kathy’s Irish Soda Bread

My aunt’s Irish soda bread which we all loved. Family from the County Cork.

Buttermilk Banana Pancakes

These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.

Healthy Multigrain Chia Waffles

These waffles are a little bit crunchy and super filling, with ingredients proven to regulate blood sugar. The chia seeds and flax add extra fiber and Omega-3 to your diet. My kids love these waffles with chocolate chips!

Gluten-Free Beer Bread

I’ve made this several times, and it hasn’t failed me yet. I have a problem keeping it in the kitchen to make sandwiches with!

Paleo Bread

This grain-free bread can be part of a paleo or grain-free lifestyle. Try adding different seasonings to the dough before baking. Works well as a pizza crust or flatbread.

Whole Wheat Crumpets

These are a little like an English muffin, except a bit more dense and cake-like with a hint of sweetness. They are good eaten warm and soft, or you can let them sit out a bit for a more European crusty texture, then slice and toast them. Serve in the manner of biscuits or English muffins. Good for sandwiches, too! Especially good is an egg sandwich made with these.

Best Ever Pumpernickel Loaf

I have been looking and looking for a GREAT pumpernickel recipe since my bread machine broke. This is a conglomeration of a number of different recipes, tweaked until it is just right. I think I finally found the perfect loaf! Serve with honey butter.

Raised Griddle Cakes

This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make.

Garbanzo-Oat Pancakes

Beans and grains combined make a nice combination. This recipe was developed for those on a wheat sensitive diet who can have gluten. It’s great for people who need to be dairy and egg free. These do not form bubbles on the first side like ‘normal’ wheat pancakes. They do not brown like regular pancakes, either.

Anise Bread

A dark, slightly sticky, sweet bread. You MUST like the anise flavor to like this bread.

Healthier Basic Crepes

I love this recipe because it is so simple to make. I have made it healthier by substituting whole wheat flour and 1% milk. I like to fill them with non-fat plain Greek yogurt and blueberries warmed in maple syrup. Yum!

Four Provinces Brown Soda Bread

A soda bread recognizable in Irish households! Easy to make, right densitiy/lightness ratio, with just enough sweetness.

Staffordshire Oatcakes

These are pancakes and a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.

Essene Bread

This is a sprouted bread recipe – very old, and said to have been created back in the biblical days. Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a couple of the most singular breads-solid, sweet, and moist. Wheat berries are available from your local natural foods store. Traditionally, Essene bread was probably baked on hot rocks under scorching sunlight, but where I and most of us live, this is not possible. Baking at the oven temperatures which I suggest might destroy the sprout enzymes, but monitoring baking loaves for much longer than 2 hours is too long for me. Guaranteeing the preservation of the enzymes might require baking at a very low temperature for perhaps 4 hours. If you have the stamina, then go for it.