27+ Delicious Bread and Grain Recipes to Elevate Your Baking Game

Bread and grains are essential staples in many kitchens, loved for their versatility, satisfying texture, and comforting nature.

Whether you’re kneading dough for a homemade loaf, whipping up a quick cornbread, or experimenting with new grains like quinoa or farro, these recipes offer something for everyone.

Bread and grains can be transformed into sweet treats, savory sides, or hearty meals, adding variety to your menu.

In this collection of 27+ bread and grain recipes, you’ll find everything from classic artisan loaves and fluffy dinner rolls to unique grain salads and mouthwatering baked goods.

These recipes will inspire you to experiment with different flavors, textures, and cooking methods, all while enjoying the timeless comfort of bread and grains in your home.

27+ Delicious Bread and Grain Recipes to Elevate Your Baking Game

No matter the occasion, bread and grains bring a comforting and satisfying element to any meal.

From homemade focaccia to creative grain-based salads, these 27+ recipes showcase the diversity of bread and grains in all their glory. Whether you’re baking for a special dinner, preparing a casual snack, or looking for new ways to incorporate wholesome grains into your diet, these recipes offer plenty of options.

The beauty of bread and grains lies in their versatility, allowing you to tailor them to your taste preferences and dietary needs.

So, gather your ingredients, preheat your oven, and start exploring the endless possibilities that bread and grains have to offer—your taste buds will thank you!

This format combines a welcoming introduction to the vast array of bread and grain recipes, highlighting the variety and flexibility of these ingredients, and wraps up with an encouraging conclusion to inspire readers to start baking.

Herbed Whole Wheat Focaccia

Whole wheat focaccia is a savory, slightly nutty twist on the traditional Italian flatbread. Infused with fresh herbs and a drizzle of olive oil, this bread is a perfect accompaniment to soups, salads, or as a stand-alone snack. The whole wheat flour adds a wholesome touch, making it a healthier alternative without compromising on taste.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 tsp salt
• 1 tbsp sugar
• 3/4 cup warm water
• 3 tbsp olive oil, plus extra for drizzling
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Coarse sea salt, for sprinkling

Instructions:

1. In a bowl, combine warm water and sugar, then sprinkle yeast on top. Let it sit for 5 minutes until frothy.
2. In a large bowl, mix the whole wheat flour, all-purpose flour, and salt.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture and 3 tablespoons of olive oil.
4. Mix until a dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat the oven to 375°F (190°C). Punch down the dough and transfer it to a greased baking sheet. Gently stretch and press the dough into a flat, even shape.
7. Sprinkle with fresh rosemary, thyme, and a drizzle of olive oil. Let it rest for 15 minutes.
8. Bake for 20-25 minutes or until golden brown. Sprinkle with coarse sea salt before serving.

This herbed whole wheat focaccia offers a delightful balance of flavors with its earthy whole wheat base and fragrant herbs. The texture is soft yet slightly chewy, and the olive oil and coarse salt add an irresistible finish. It’s an ideal bread for any occasion, whether you’re hosting a dinner party or enjoying a cozy meal at home. Serve it with your favorite dips or alongside a hearty salad for a truly satisfying experience.

Classic Oatmeal Bread

Oatmeal bread is a comforting and hearty loaf that combines the goodness of oats with the richness of bread. It has a slightly sweet flavor and a tender, moist crumb thanks to the oats and honey. This bread is perfect for breakfast, sandwiches, or served as a side with soups and stews.

Ingredients:

• 2 cups rolled oats
• 2 cups warm water
• 1/4 cup honey
• 1 packet (2 1/4 tsp) active dry yeast
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp salt
• 1/4 cup unsalted butter, softened

Instructions:

1. In a large bowl, pour the warm water over the rolled oats and honey. Stir well and let it sit for 10 minutes to allow the oats to soften.
2. Sprinkle the yeast over the oat mixture, stir gently, and let it sit for 5 minutes, allowing the yeast to activate.
3. Add the all-purpose flour, whole wheat flour, and salt to the mixture. Stir until a dough begins to form, then add the softened butter.
4. Knead the dough on a lightly floured surface for 6-8 minutes, until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
7. Let the dough rise for another 20 minutes before baking for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
8. Remove from the pan and cool on a wire rack.

This classic oatmeal bread is the perfect balance of moistness and flavor, with the oats contributing to both texture and taste. The slight sweetness from the honey pairs beautifully with the nutty oats, making it a versatile bread that can be enjoyed in both sweet and savory dishes. Whether you serve it for breakfast or use it for sandwiches, this oatmeal bread will surely become a staple in your kitchen.

Cornbread Muffins

Cornbread muffins are a golden, slightly crumbly treat that brings together the comforting flavors of cornmeal and a hint of sweetness. These muffins are incredibly easy to make and pair wonderfully with chili, barbecue, or any southern-inspired dish. Their moist interior and crispy edges make them irresistible.

Ingredients:

• 1 1/2 cups cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup vegetable oil

Instructions:

1. Preheat the oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
6. Bake for 15-20 minutes or until the tops are golden brown and a toothpick comes out clean when inserted.
7. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack.

Cornbread muffins are a delightful addition to any meal, with their crispy, golden tops and tender, flavorful centers. Their versatility makes them the perfect sidekick to a variety of dishes, from hearty stews to fresh salads. Whether served with butter, honey, or jam, these muffins are sure to become a favorite at your table, bringing warmth and comfort with every bite.

Sourdough Bread with Rye Flour

Sourdough bread with rye flour offers a hearty, tangy flavor profile thanks to the sourdough starter and the nutty, slightly earthy rye flour. This rustic bread has a chewy texture and a beautifully crisp crust, making it perfect for sandwiches, toasts, or served alongside soups. The natural fermentation process brings out its unique flavor, and it’s a great way to incorporate healthy grains into your diet.

Ingredients:

• 1/2 cup sourdough starter (active)
• 1 cup water
• 1 1/2 cups all-purpose flour
• 1 cup rye flour
• 2 tsp salt
• 1 tbsp honey
• 1 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine the sourdough starter with water and honey. Stir to dissolve the honey.
2. Gradually add in the all-purpose flour and rye flour, mixing until a sticky dough forms.
3. Add the salt and olive oil, and knead the dough on a lightly floured surface for about 8-10 minutes, until smooth.
4. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 4-6 hours, or until doubled in size.
5. Preheat the oven to 450°F (230°C). Punch the dough down, shape it into a round or oval loaf, and place it on a baking sheet lined with parchment paper.
6. Allow the dough to rest for another 30 minutes before placing it in the oven.
7. Bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
8. Let the bread cool on a wire rack before slicing.

This sourdough bread with rye flour offers the best of both worlds—the tangy depth of sourdough combined with the rich, nutty flavor of rye. The result is a dense, flavorful loaf with a satisfyingly chewy texture. It pairs wonderfully with a variety of toppings or fillings, from butter and cheese to meats and pickles. Whether you enjoy it as part of a charcuterie board or as a base for a hearty sandwich, this bread is a true culinary delight.

Garlic Parmesan Breadsticks

Garlic Parmesan breadsticks are the perfect combination of savory, cheesy goodness with a satisfying crunch. These breadsticks are easy to make and incredibly versatile, perfect for dipping in marinara sauce, enjoying alongside pasta, or just munching on as a snack. The garlic and Parmesan coating creates a flavorful, aromatic finish that will keep everyone coming back for more.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 3/4 cup warm water
• 1 tbsp olive oil
• 1/2 tsp sugar
• 1 tsp salt
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/4 cup unsalted butter, melted
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. In a bowl, dissolve sugar in warm water and sprinkle the yeast over the top. Let it sit for 5 minutes, or until frothy.
2. In a separate bowl, mix the flour and salt. Add the yeast mixture and olive oil to the dry ingredients and stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth. Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
4. Preheat the oven to 375°F (190°C). Punch down the dough and roll it out into a rectangle, about 1/2 inch thick.
5. Cut the dough into strips, about 1 inch wide, and place them on a greased baking sheet.
6. Brush the breadsticks with melted butter, then sprinkle with garlic powder and grated Parmesan.
7. Bake for 12-15 minutes, or until golden brown.
8. Optionally, sprinkle with chopped parsley before serving for added freshness.

Garlic Parmesan breadsticks offer the perfect blend of savory and cheesy flavors in every bite. They are easy to prepare and serve as a fantastic appetizer or side dish. The crispy texture and golden crust make them irresistible, especially when paired with your favorite dipping sauce. Whether you’re having an Italian feast or just need a quick snack, these breadsticks will be a hit at any gathering.

Quinoa and Brown Rice Pilaf

Quinoa and brown rice pilaf is a nutritious, hearty side dish packed with flavor and texture. Combining the nutty quinoa with the chewy brown rice creates a satisfying base for any meal. The dish is seasoned with herbs and vegetables for extra flavor, and the addition of toasted almonds adds a delightful crunch. This pilaf can serve as a wonderful side to chicken, fish, or as a light main course on its own.

Ingredients:

• 1/2 cup quinoa
• 1/2 cup brown rice
• 2 cups vegetable broth (or chicken broth)
• 1 small onion, finely chopped
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup slivered almonds, toasted
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add the onions, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
2. Add the garlic and cook for another minute, stirring frequently.
3. Stir in the quinoa, brown rice, and dried thyme. Cook for 2-3 minutes to toast the grains lightly.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 40 minutes, or until the grains are tender and the liquid is absorbed.
5. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
6. Stir in the toasted slivered almonds and season with salt and pepper to taste.

This quinoa and brown rice pilaf is the ultimate comfort food that is both satisfying and healthy. The combination of quinoa and brown rice offers a wonderful balance of texture and flavor, while the sautéed vegetables add a depth of savory taste. The toasted almonds provide a delightful crunch, making each bite even more enjoyable. This pilaf pairs well with a variety of dishes and makes a great addition to your weekly meal plan.

Cinnamon Swirl Bread

Cinnamon swirl bread is a sweet, fragrant loaf that’s perfect for breakfast or a light dessert. The soft, buttery bread is swirled with a cinnamon-sugar mixture, creating an irresistible swirl pattern throughout. It’s easy to make and fills your kitchen with a warm, inviting aroma. Whether enjoyed toasted with a bit of butter or simply sliced, this cinnamon bread is sure to become a favorite in your household.

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/4 cup sugar
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp unsalted butter, softened (for greasing)

Instructions:

1. In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture, melted butter, and egg. Stir until the dough begins to form.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise for about 1 hour, or until doubled in size.
5. Punch down the dough, then roll it out into a rectangular shape on a floured surface.
6. In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the dough.
7. Roll the dough up tightly and pinch the edges to seal. Place the dough seam-side down in a greased loaf pan.
8. Let it rise for another 30 minutes while preheating the oven to 350°F (175°C).
9. Bake for 30-35 minutes, or until golden brown. Remove from the pan and let it cool on a wire rack before slicing.

Cinnamon swirl bread is the ultimate comfort food, with its soft, buttery texture and the perfect balance of sweet cinnamon flavor. The bread’s warm aroma and melt-in-your-mouth quality make it ideal for a leisurely breakfast or afternoon snack. Whether enjoyed with a cup of coffee or paired with your favorite fruit preserves, this cinnamon bread is sure to delight your taste buds with every bite.

Spelt and Honey Sandwich Bread

Spelt and honey sandwich bread offers a wholesome alternative to traditional bread, with a mild, nutty flavor from spelt flour. The natural sweetness of honey enhances the flavor without being overpowering, making this bread perfect for everything from savory sandwiches to sweet spreads. It’s soft and light, with a slightly chewy texture that holds up well to fillings like vegetables, meats, and cheeses.

Ingredients:

• 2 cups spelt flour
• 1 cup all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp lemon juice (optional, for flavor balance)

Instructions:

1. In a small bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
2. In a large bowl, mix the spelt flour, all-purpose flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.
4. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
6. Preheat the oven to 350°F (175°C). Punch down the dough, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
7. Let the dough rise for another 30 minutes before baking for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
8. Cool on a wire rack before slicing.

Spelt and honey sandwich bread provides a delightful twist on the classic loaf, offering a more robust flavor thanks to the spelt flour. The natural sweetness of honey adds a subtle richness that makes this bread perfect for all occasions. It holds up beautifully as a base for sandwiches, yet is equally delicious on its own with a little butter or jam. This bread is a great way to enjoy a healthier, yet equally delicious, alternative to traditional white bread.

Savory Cheese and Herb Bread

Savory cheese and herb bread is a flavor-packed, aromatic loaf that combines the richness of cheese with the freshness of herbs. With sharp cheddar and fragrant rosemary, this bread has a beautiful balance of flavors and is perfect for pairing with soups, stews, or simply enjoyed on its own. The crust is golden and slightly crunchy, while the interior is soft and flavorful, making each slice irresistible.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water
• 1/4 cup olive oil
• 1 1/2 tsp salt
• 1 tsp sugar
• 1 cup sharp cheddar cheese, grated
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
• 1 tbsp garlic powder (optional for extra flavor)

Instructions:

1. In a small bowl, dissolve sugar in warm water and sprinkle yeast over the top. Let it sit for 5 minutes until frothy.
2. In a large bowl, combine the all-purpose flour, whole wheat flour, and salt. Add the yeast mixture and olive oil, then stir until a dough forms.
3. Add the grated cheddar cheese, chopped rosemary, and garlic powder (if using) to the dough, and knead for 8-10 minutes until smooth.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper.
6. Let the dough rise for another 20 minutes before baking for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped.
7. Cool on a wire rack before slicing.

This savory cheese and herb bread is a true crowd-pleaser with its bold flavors and tender texture. The sharpness of the cheddar and the aromatic rosemary create a wonderful pairing that enhances the bread’s rich, savory taste. It’s perfect for dipping in olive oil, pairing with a hearty soup, or just enjoying fresh out of the oven with a pat of butter. Each bite brings comfort and satisfaction, making it an excellent addition to any meal.

Zucchini Cornbread

Zucchini cornbread is a wonderfully moist and flavorful twist on the classic cornbread. The addition of shredded zucchini helps to keep the bread soft and adds a subtle, earthy flavor that complements the sweetness of the cornmeal. This cornbread is perfect as a side dish for chili, barbecues, or simply as a snack with a dollop of honey or butter.

Ingredients:

• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup shredded zucchini, excess moisture squeezed out
• 2 large eggs
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, milk, melted butter, and sour cream together until smooth.
4. Stir in the shredded zucchini and shredded cheddar cheese (if using) into the wet ingredients.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for a few minutes before slicing and serving.

Zucchini cornbread offers a unique, moisture-packed twist on a classic comfort food. The slight sweetness of the cornmeal pairs beautifully with the earthy zucchini, while the sour cream ensures a soft, tender crumb. This cornbread is perfect for soaking up savory dishes or enjoyed on its own with a little butter. It’s a great way to incorporate vegetables into your diet without sacrificing flavor, and it’s sure to become a favorite at your next meal.

Brown Butter Sage Biscuits

Brown butter sage biscuits are a luxurious take on the traditional biscuit, combining the nutty richness of brown butter with the earthy aroma of fresh sage. These biscuits are light and flaky on the inside, with a crispy golden exterior, perfect for pairing with gravy, soups, or enjoying on their own with a pat of butter.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup cold unsalted butter
• 1/4 cup brown butter (see instructions below)
• 1/2 cup buttermilk
• 2 tbsp fresh sage, finely chopped
• 1 tbsp honey (optional for a hint of sweetness)

Instructions:

1. To brown the butter, melt it in a small saucepan over medium heat. Continue to cook, swirling occasionally, until the butter turns a golden brown and develops a nutty aroma. Remove from heat and set aside to cool.
2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. In a large bowl, combine the flour, baking powder, and salt.
4. Add the cold butter and brown butter to the flour mixture, using a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
5. Stir in the buttermilk and chopped sage, mixing until just combined.
6. Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle, then cut into rounds using a biscuit cutter.
7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
8. Optional: Drizzle a little honey over the biscuits before serving for a sweet-savory finish.

Brown butter sage biscuits are a delightful combination of savory and nutty flavors, perfect for any occasion. The richness of the brown butter and the earthy sage create a biscuit that’s both tender and flavorful. These biscuits are ideal for pairing with roasted meats, soups, or even enjoying on their own with a drizzle of honey. Their unique taste and texture will impress your guests and become a staple in your recipe repertoire.

Sweet Potato and Oatmeal Bread

Sweet potato and oatmeal bread is a hearty, slightly sweet loaf that’s packed with nutrients. The addition of cooked sweet potatoes gives the bread a soft, tender crumb, while the oatmeal adds a pleasant texture and nutty flavor. It’s perfect for breakfast, served with a spread of butter or jam, or as a side for soups and stews.

Ingredients:

• 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
• 1 1/2 cups rolled oats
• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the oats, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the mashed sweet potato, brown sugar, eggs, milk, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sweet potato and oatmeal bread is a comforting, wholesome loaf that is perfect for any time of the day. The natural sweetness of the sweet potato gives the bread a lovely richness, while the oats add a hearty texture. It’s a great choice for a nutritious breakfast or as a delicious snack with a cup of tea or coffee. This bread combines simple ingredients to create something truly satisfying, and it’s sure to become a favorite in your baking rotation.

Herbed Whole Wheat Focaccia

Herbed whole wheat focaccia is a savory Italian bread that’s both hearty and flavorful. The use of whole wheat flour adds a nutty richness to the classic focaccia, while the fresh herbs create an aromatic, flavorful crust. Topped with olive oil, sea salt, and rosemary, this focaccia is perfect as a side dish for pasta, soups, or served with a cheese board. The crispy golden crust and soft, airy interior make it a delightful treat.

Ingredients:

• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 1 1/4 cups warm water
• 1/4 cup olive oil (plus extra for drizzling)
• 2 tbsp fresh rosemary, finely chopped
• Sea salt, for sprinkling

Instructions:

1. In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine the whole wheat flour, all-purpose flour, and salt. Add the yeast mixture and olive oil, mixing to form a dough.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C) and grease a baking sheet.
6. Punch down the dough and transfer it to the baking sheet. Stretch the dough to fit the sheet and use your fingers to create dimples across the surface.
7. Drizzle the dough with olive oil and sprinkle with chopped rosemary and sea salt.
8. Let the dough rise for another 20 minutes before baking for 20-25 minutes, or until golden brown.
9. Remove from the oven, let it cool slightly, and slice to serve.

Herbed whole wheat focaccia is a wonderful variation of the traditional Italian bread, bringing a deeper, nuttier flavor thanks to the whole wheat flour. The fresh rosemary adds a fragrant, herbal touch, while the olive oil gives it a rich, tender crumb. This focaccia is perfect for dipping in balsamic vinegar, pairing with a hearty soup, or as a base for a savory sandwich. Its simple ingredients and satisfying texture make it a great addition to any meal.

Lemon and Poppy Seed Bread

Lemon and poppy seed bread is a zesty, fragrant loaf with a delightful crunch from the poppy seeds. The bright lemon flavor infuses the bread, giving it a refreshing and tangy taste that balances out the sweetness of the sugar. This quick bread is perfect for breakfast, brunch, or as a light dessert. It’s easy to make, and the combination of lemon and poppy seeds creates a wonderfully aromatic treat that’s sure to brighten your day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 2 tbsp fresh lemon juice
• 2 tsp lemon zest
• 2 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, poppy seeds, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Lemon and poppy seed bread is a delightful and refreshing treat that’s both simple to make and incredibly flavorful. The zesty lemon flavor pairs perfectly with the slight crunch of the poppy seeds, creating a light and airy bread that’s perfect for any time of day. Whether served for breakfast, as an afternoon snack, or as a dessert, this bread adds a bright and cheerful touch to your table. Its tender crumb and tangy lemon glaze make it a crowd-pleaser.

Oat and Honey Rye Bread

Oat and honey rye bread combines the rustic flavors of rye flour with the natural sweetness of honey, resulting in a hearty and slightly sweet loaf. The addition of oats gives the bread a lovely texture, while the honey balances out the slight tang of the rye. This bread is perfect for hearty sandwiches or served with soups and stews, adding depth and flavor to any meal.

Ingredients:

• 1 cup rye flour
• 2 cups all-purpose flour
• 1 cup rolled oats
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 1/2 cup warm water
• 1/4 cup honey
• 2 tbsp olive oil
• 1/2 cup milk
• 1/2 tsp caraway seeds (optional)

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, mix together the rye flour, all-purpose flour, oats, and salt. If using, add the caraway seeds.
3. Stir in the yeast mixture, honey, olive oil, and milk. Mix until a dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour, or until doubled in size.
6. Preheat the oven to 375°F (190°C) and grease a 9×5-inch loaf pan.
7. Punch down the dough and shape it into a loaf. Place it in the prepared pan and let it rise for 30 minutes.
8. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

Oat and honey rye bread is a deliciously hearty loaf with a wonderful balance of flavors. The rye flour provides a rustic taste, while the oats and honey give the bread a tender, slightly sweet texture. Perfect for sandwiches, toasts, or just enjoyed with a bit of butter, this bread is a great choice for anyone who loves a flavorful and satisfying loaf. Its wholesome ingredients make it both nourishing and delicious, and it’s sure to be a hit at any table.

Chia Seed Banana Bread

Chia seed banana bread is a healthy twist on a classic favorite, packed with the goodness of chia seeds and ripe bananas. The chia seeds add a slight crunch and provide a boost of fiber, omega-3 fatty acids, and antioxidants. This moist, flavorful bread is perfect for breakfast, a snack, or even a light dessert. With the sweetness of ripe bananas, it’s a naturally sweetened option that’s both nutritious and indulgent.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/4 cup unsweetened applesauce or yogurt
• 1/4 cup chia seeds
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
3. In a separate bowl, mix the mashed bananas, honey or maple syrup, eggs, applesauce or yogurt, and vanilla extract until well combined.
4. Stir in the chia seeds to the wet ingredients.
5. Add the wet mixture to the dry ingredients and mix until just combined. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Chia seed banana bread is a healthier alternative to traditional banana bread without sacrificing flavor. The chia seeds not only provide a crunchy texture but also enhance the bread with their nutritional benefits. It’s moist, slightly sweet, and perfect for a quick breakfast or snack. Whether you enjoy it plain, with a smear of nut butter, or topped with fresh fruit, this banana bread is a great way to enjoy a nutritious treat without compromising on taste.

Cinnamon Raisin Swirl Bread

Cinnamon raisin swirl bread is a soft, sweet, and slightly spiced loaf that’s perfect for breakfast or a snack. The combination of cinnamon, sugar, and plump raisins creates a delightful swirl throughout the bread, making each slice both flavorful and comforting. This bread is perfect for toasting, spreading with butter, or using to make a warm cinnamon raisin French toast.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 tbsp ground cinnamon
• 1/4 cup granulated sugar
• 1/2 cup warm milk
• 1/4 cup unsalted butter, melted
• 1/2 cup warm water
• 1 large egg
• 1 cup raisins
• 1/4 cup brown sugar (for the swirl)

Instructions:

1. In a small bowl, dissolve the sugar in the warm milk and water, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine the flour, salt, and cinnamon. Add the yeast mixture, melted butter, and egg, stirring to form a dough.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
5. Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface.
6. Sprinkle the dough with brown sugar and cinnamon. Evenly distribute the raisins on top.
7. Carefully roll the dough into a log, pinching the edges to seal.
8. Place the rolled dough into a greased loaf pan, cover, and let it rise for another 30 minutes.
9. Preheat the oven to 350°F (175°C) and bake the bread for 30-35 minutes, or until golden brown.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Cinnamon raisin swirl bread is a comforting and fragrant loaf with a delightful combination of sweet cinnamon and plump raisins. Each slice offers a bit of sweetness and warmth, making it a great choice for breakfast or an afternoon snack. It’s perfect when toasted and topped with a pat of butter or cream cheese. This cinnamon raisin bread is a classic that’s sure to become a family favorite, filling your kitchen with the warm, inviting aroma of fresh-baked bread.

Pumpkin Spice Whole Wheat Muffins

Pumpkin spice whole wheat muffins are the ultimate fall treat, bringing together the warmth of pumpkin, cinnamon, and nutmeg in a soft, wholesome muffin. Made with whole wheat flour, these muffins are healthier and more filling than traditional versions. They are naturally sweetened with honey and flavored with pumpkin puree, making them an excellent choice for breakfast or a mid-day snack.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup honey or maple syrup
• 1/2 cup pumpkin puree
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup walnuts or pecans, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin.
2. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk the honey or maple syrup, pumpkin puree, applesauce, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If you’re using nuts, fold them in at this point.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin spice whole wheat muffins are a warm and comforting treat that perfectly captures the flavors of fall. The use of whole wheat flour makes them a heartier, more nutritious option, while the pumpkin and spice combination offers a satisfying sweetness. These muffins are perfect for breakfast, as a snack, or even as a dessert. With their tender crumb and rich flavor, they’ll quickly become a favorite during the cooler months.

Garlic Herb Focaccia Bread

Garlic herb focaccia bread is a savory, fluffy Italian flatbread, enriched with the aroma of fresh garlic and herbs. With its golden, crisp crust and soft, airy interior, this bread makes the perfect side dish for soups, salads, or as a base for sandwiches. Topped with olive oil, rosemary, and garlic, it brings a delightful fragrance to your kitchen and will be the star of any meal.

Ingredients:

• 3 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1 1/2 tsp salt
• 1 tsp sugar
• 1/4 cup olive oil (plus more for drizzling)
• 1 cup warm water
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
• Coarse sea salt (for topping)

Instructions:

1. In a bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring to form a dough.
3. Knead the dough for about 7-8 minutes on a floured surface, or until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise for 1-1.5 hours, or until it has doubled in size.
5. Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
6. Once the dough has risen, punch it down and transfer it to the baking dish. Press it out evenly to fill the dish.
7. Drizzle olive oil over the dough, then sprinkle with minced garlic, chopped rosemary, and a pinch of coarse sea salt.
8. Using your fingers, make dimples all over the dough.
9. Bake for 20-25 minutes, or until the bread is golden brown and has a crisp crust.
10. Let it cool slightly before serving.

Garlic herb focaccia bread is a simple yet flavorful addition to any meal. The combination of olive oil, rosemary, and garlic creates a savory aroma that fills the kitchen, and the soft, airy texture of the bread makes each bite satisfying. It’s versatile enough to be served with Italian dishes or enjoyed on its own with a drizzle of extra olive oil or balsamic vinegar. This focaccia is a true crowd-pleaser that elevates any meal, perfect for gatherings or weeknight dinners.

Sweet Potato and Quinoa Bread

Sweet potato and quinoa bread is a wholesome, nutrient-packed loaf that combines the richness of sweet potatoes with the protein power of quinoa. This gluten-free bread is naturally sweetened and offers a tender crumb with a subtle earthy flavor. It’s perfect for those seeking a healthier bread alternative, whether you enjoy it toasted with butter or as part of a sandwich.

Ingredients:

• 1 cup cooked quinoa
• 1 cup mashed sweet potato (about 1 medium potato)
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup olive oil or melted coconut oil
• 1 1/2 cups gluten-free flour blend
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the quinoa, mashed sweet potato, eggs, honey or maple syrup, and oil until smooth and combined.
3. In a separate bowl, combine the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sweet potato and quinoa bread is a nourishing and delicious option for those looking for a gluten-free, nutrient-dense bread. The combination of quinoa and sweet potato creates a unique, subtly sweet loaf with a tender texture that’s perfect for sandwiches, toasts, or simply enjoyed on its own. Packed with fiber, protein, and healthy fats, this bread will keep you feeling satisfied and energized. It’s a great way to incorporate more wholesome ingredients into your diet while still enjoying a satisfying baked good.

Spelt and Honey Flatbread

Spelt and honey flatbread is a lightly sweet, nutty, and whole-grain flatbread that pairs perfectly with savory dips or can be enjoyed as a side with soups and salads. Spelt flour offers a mild flavor and is a great alternative to regular wheat flour, while honey adds a natural sweetness. This soft, slightly chewy flatbread is simple to make and can be customized with your favorite herbs or seasonings.

Ingredients:

• 2 cups spelt flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp honey
• 1/4 cup olive oil
• 1/2 cup warm water (adjust as needed)
• 1 tsp dried rosemary or thyme (optional)
• Extra olive oil for brushing (optional)

Instructions:

1. In a large bowl, combine the spelt flour, baking powder, salt, and optional dried herbs.
2. In a separate bowl, whisk together the honey, olive oil, and warm water.
3. Gradually add the wet ingredients to the dry ingredients, stirring until the dough comes together. If the dough is too dry, add a little more warm water.
4. Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic.
5. Divide the dough into 4-6 equal portions, depending on how large you want your flatbreads.
6. Roll each portion into a thin round or oval shape.
7. Heat a skillet or griddle over medium-high heat and cook the flatbreads for 2-3 minutes per side, or until lightly golden brown.
8. If desired, brush the cooked flatbreads with olive oil for extra flavor.
9. Serve warm with your favorite dips or alongside a meal.

Spelt and honey flatbread is a wonderful addition to any meal. The spelt flour gives the flatbread a gentle, nutty flavor, while the honey offers a touch of sweetness. Whether served with hummus, tzatziki, or alongside a hearty stew, this flatbread is a versatile and healthier alternative to traditional white bread. It’s perfect for gatherings, making a great appetizer or side dish, and is easy to customize with various herbs or toppings to suit your taste.

Cheese and Chive Scones

Cheese and chive scones are savory, buttery treats perfect for breakfast or a snack. The sharpness of the cheese pairs beautifully with the fresh, earthy flavor of chives, while the scones themselves are light, flaky, and irresistibly tender. These scones are incredibly easy to make and can be served warm with butter, jam, or a cup of tea for a truly comforting experience.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup unsalted butter, cold and cubed
• 1 cup grated sharp cheddar cheese
• 1/4 cup chopped fresh chives
• 1 large egg
• 1/2 cup milk (plus extra for brushing)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, sift together the flour, baking powder, salt, and pepper.
3. Add the cold cubed butter and rub it into the flour mixture with your fingers or a pastry cutter until it resembles coarse breadcrumbs.
4. Stir in the grated cheese and chopped chives.
5. In a separate small bowl, whisk together the egg and milk. Add this to the dry ingredients, stirring until just combined.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
7. Pat the dough into a 1-inch thick circle and use a sharp knife to cut it into wedges (about 8 pieces).
8. Place the scones on the prepared baking sheet and brush the tops with a little extra milk.
9. Bake for 12-15 minutes, or until golden brown on top.
10. Let cool for a few minutes before serving.

Cheese and chive scones are a deliciously savory option for breakfast, brunch, or even a savory snack. Their crumbly texture and rich flavor make them a standout dish that pairs perfectly with soups, salads, or a cup of tea. Whether enjoyed fresh from the oven or as leftovers, these scones are incredibly versatile and can be customized by adding your favorite herbs or spices. With a balance of sharp cheese and fragrant chives, they offer a delightful twist on the traditional scone.

Whole Wheat Honey Oat Bread

Whole wheat honey oat bread is a hearty, naturally sweetened loaf that combines the richness of whole wheat flour with the wholesome texture of oats. The addition of honey adds a delicate sweetness while providing a tender crumb. This bread is perfect for toasting, making sandwiches, or serving as a side with soups and salads. It’s an easy-to-make, healthier alternative to traditional white bread, packed with fiber and nutrients.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 cup rolled oats (plus extra for topping)
• 1/4 cup honey
• 2 tbsp olive oil
• 1 1/4 cups warm water
• 2 1/4 tsp active dry yeast
• 1 tsp salt
• 1/4 tsp ground cinnamon (optional)

Instructions:

1. In a small bowl, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until it becomes frothy.
2. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, oats, salt, and cinnamon (if using).
3. Pour the yeast mixture and olive oil into the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 8 minutes, or until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1 hour, or until it has doubled in size.
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
7. Cover the pan and let the dough rise again for 30-45 minutes, or until it has risen above the rim of the pan.
8. Preheat the oven to 375°F (190°C). Before baking, sprinkle the top of the loaf with extra oats for a decorative finish.
9. Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
10. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Whole wheat honey oat bread is a wholesome, nutritious choice that delivers both flavor and texture. The nutty taste of whole wheat combined with the chewiness of oats creates a satisfying bread, while the subtle sweetness of honey enhances its flavor profile. This bread is perfect for a wide range of uses, from making a hearty sandwich to simply enjoying it with butter and jam. It’s an ideal bread for anyone seeking a healthy, easy-to-make loaf that’s full of natural goodness.

Multigrain Dinner Rolls

Multigrain dinner rolls are soft, fluffy, and packed with wholesome grains like oats, flaxseed, and wheat germ. These rolls make a great addition to any meal, offering a nutty flavor and a boost of nutrition. With a light and airy texture, they are perfect for serving alongside dinner or for making mini sandwiches. The slight sweetness from the honey complements the hearty grains, making each bite satisfying and flavorful.

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup ground flaxseeds
• 1/4 cup wheat germ
• 1 1/2 tsp active dry yeast
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 cup olive oil
• 3/4 cup warm water
• 1/4 cup milk
• 1 egg (for egg wash, optional)

Instructions:

1. In a small bowl, combine the warm water, honey, and yeast. Let it sit for about 5-10 minutes, until the yeast becomes frothy.
2. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, oats, flaxseeds, wheat germ, and salt.
3. Pour the yeast mixture, olive oil, and milk into the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
6. Punch the dough down and divide it into 12 equal portions. Shape each portion into a ball and place them in a greased 9×13-inch baking dish.
7. Cover the rolls with a towel and let them rise for another 30-45 minutes, or until they have puffed up.
8. Preheat the oven to 375°F (190°C). If desired, brush the tops of the rolls with a beaten egg for a golden finish.
9. Bake for 15-18 minutes, or until the rolls are golden brown.
10. Allow the rolls to cool slightly before serving.

Multigrain dinner rolls are a delicious and healthier alternative to traditional white bread rolls. The combination of whole grains provides extra fiber and nutrients, while the soft, fluffy texture makes them perfect for any meal. These rolls can be enjoyed warm with butter or used to make mini sandwiches. Whether you’re serving them for dinner or as part of a holiday spread, multigrain dinner rolls are a versatile and nourishing choice that’s sure to please any crowd.

Garlic and Rosemary Focaccia Bread

Garlic and rosemary focaccia bread is a classic Italian bread that combines the rich flavors of olive oil, garlic, and fresh rosemary. This bread is soft, airy on the inside, and golden-crisp on the outside, making it the perfect accompaniment to a variety of meals. The garlic infuses the dough with savory notes, while the rosemary adds a fragrant, earthy flavor. It’s simple to make and incredibly versatile, great for dipping in olive oil or using as a sandwich base.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp active dry yeast
• 1 cup warm water
• 1/4 cup olive oil (plus more for drizzling)
• 1 tsp salt
• 1 tsp sugar
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (plus extra for topping)
• Coarse sea salt for sprinkling

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture, 1/4 cup of olive oil, minced garlic, and rosemary. Stir until a dough forms.
3. Knead the dough for about 8-10 minutes on a lightly floured surface, or until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for 1-1.5 hours, or until doubled in size.
5. Preheat the oven to 400°F (200°C) and lightly oil a baking sheet.
6. Punch down the dough and transfer it to the baking sheet. Use your fingers to gently press the dough into a rectangle shape.
7. Drizzle a little olive oil over the top of the dough and sprinkle with additional rosemary and coarse sea salt.
8. Let the dough rise for another 20-30 minutes before baking.
9. Bake for 20-25 minutes, or until golden brown.
10. Let cool slightly before slicing and serving.

Garlic and rosemary focaccia bread is an aromatic and flavorful bread that pairs wonderfully with pasta, salads, or as a standalone snack. The combination of olive oil, garlic, and rosemary gives it a deliciously savory depth of flavor. The bread’s soft and fluffy texture, combined with its crispy crust, makes it an irresistible treat. Perfect for any occasion, this focaccia is a crowd-pleaser that elevates any meal.

Cinnamon Swirl Bread

Cinnamon swirl bread is a sweet, comforting bread that boasts layers of cinnamon-sugar filling wrapped inside soft, pillowy dough. This homemade bread is perfect for breakfast or as an afternoon snack with a cup of tea or coffee. The warm aroma of cinnamon fills the kitchen as it bakes, creating a cozy and inviting atmosphere. The bread has a rich, buttery flavor with just the right amount of sweetness, making it a perfect treat for all ages.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1 egg
• 1/2 tsp salt
• 1/2 cup brown sugar (for the filling)
• 1 tbsp ground cinnamon (for the filling)

Instructions:

1. In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let it sit for 5-10 minutes, until frothy.
2. In a large mixing bowl, combine the flour, remaining sugar, salt, and egg. Add the yeast mixture and melted butter, then mix to form a dough.
3. Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
4. Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise for 1 hour, or until doubled in size.
5. Preheat the oven to 350°F (175°C) and grease a loaf pan.
6. Punch down the dough and roll it out on a floured surface into a rectangle about 9×12 inches.
7. In a small bowl, mix the brown sugar and cinnamon. Sprinkle the mixture evenly over the dough.
8. Starting from one edge, roll the dough tightly into a log, then pinch the ends to seal.
9. Place the dough seam-side down in the prepared loaf pan. Cover and let it rise for 30 minutes.
10. Bake for 30-35 minutes, or until golden brown on top.
11. Allow the bread to cool for a few minutes before slicing and serving.

Cinnamon swirl bread is a delightful and comforting treat that fills your home with the scent of warm spices. The soft, buttery bread and the sweet, cinnamon-filled layers create a perfect balance of flavors and textures. Whether you serve it for breakfast, as a dessert, or with a cup of coffee, this cinnamon swirl bread will satisfy your sweet tooth and leave you craving more. It’s an easy yet indulgent homemade option that everyone will love.

Buttermilk Cornbread

Buttermilk cornbread is a classic Southern dish known for its moist texture and slightly tangy flavor from the buttermilk. This bread is rich with the earthy taste of cornmeal and is perfect for serving with chili, soups, or as a side dish for a hearty meal. The crumb is tender, yet the edges are slightly crispy, making it a satisfying bread that complements any savory dish. With its simple ingredients and quick preparation, buttermilk cornbread is a family favorite that’s always a hit.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 eggs
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 425°F (220°C) and grease an 8-inch square baking dish or cast-iron skillet.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk the buttermilk, eggs, and melted butter together.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.

Buttermilk cornbread is a comforting, flavorful side dish that adds a touch of Southern warmth to any meal. The combination of cornmeal and buttermilk creates a moist, tender crumb, while the slight sweetness balances the savory flavors. Whether paired with chili, served alongside roasted meats, or enjoyed on its own, this cornbread is a crowd-pleaser that will leave everyone satisfied. It’s a simple, classic recipe that never goes out of style.