Baking your own wholemeal bread can give you a better, healthier and tastier loaf, and is so easy to do, especially if you have a mixer with a dough hook.
Compared to wheat flour, spelt is richer in many nutrients and minerals, and makes a very tasty bread.
Putting polenta into bread dough with wheat flour to make polenta bread means that the bread will take on a slightly grainier texture, have a lovely golden yellow appearance and will also last longer before becoming stale.
This breakfast bread is easy to make – just make sure to soak the barley overnight for the most tender and flavourful results.
This bread will become stale within one day, so it’s best eaten as soon as possible.
Filling and wholesome, I defy anyone not to absolutely love this lunchtime treat!
This flatbread, made without yeast, is covered with an exquisite blend of seasonings.
These naan taste authentic and make a great accompaniment to an Indian curry.
This addictive flatbread is the perfect complement to any curry dish. Naan is traditionally baked by being slapped onto the wall of a tandoor oven.
Dosas, traditionally served as breakfast food, are made from a batter of split, skinned urad beans that have soaked overnight. It is important to use the creamy white split beans and not the strong flavoured and tougher black beans, and to soak the beans overnight.
This spongy Ethiopian flatbread is made from a batter that has fermented for at least 24 hours. Injera is the ultimate finger food; it is placed on the plate beneath several portions of various stews and is used to scoop up mouthfuls.
If you don’t have a tortilla press, simply roll these with a rolling pin. Just get them nice and thin, and the result will be perfect.
Pittas are best eaten immediately, and freeze well, but you can store them in an airtight container for 1–2 days, and reheat in the toaster.
Amazingly these rolls actually feel and taste like real bread! The dough is very soft, so they are formed into rolls rather than kneaded or rolled out.
Focaccia is an Italian flatbread, fast to make and just as quick to disappear.
These crunchy Italian breadsticks are delicious eaten as they are or served with a tangy dip. If you’re feeling adventurous, try making a few different varieties to serve together.
This bread is especially delicious when sliced and buttered to accompany an omelette.
This deliciously oily, salty flat bread comes from the sunny region of Liguria on the Italian Riviera. Focaccia can be thick or thin, stuffed, topped or plain – finished off with just oil and coarse salt. Everyone has their own favourite!
Cornbread is a popular bread enjoyed all over the Americas. It is easy to make and satisfying with chilli or other spicy stews.
This pretty flatbread uses easy-blend dried yeast, which is fast acting, so the combined rising time is less than one hour.
Bannock originated in Scotland and were introduced to the United States by early settlers. They can be cooked in a cast-iron frying pan over a campfire, or even wrapped around a stick and held 20 cm (8 in) above the flames until cooked.
This Jamaican speciality is soaked in coconut milk before being fried a second time. It is traditionally enjoyed with fried fish.
In Mexico, corn is soaked in a water and quicklime mixture to soften the grain and help remove the husks before it is ground into flour for corn tortillas. To skip this step, buy prepared masa harina from a deli or on-line supplier. This type of flour has been developed specifically for tortillas.
You could serve these traditional German white rolls as part of a continental breakfast, with lots of butter and strawberry jam. They also make great dinner rolls.
Lavash is a paper-thin Armenian flatbread that is soft and supple when warm and dry and brittle when cooled.
This delicious cracker bread makes an excellent accompaniment for soups and dips.
This spicy cornbread is really colourful and extremely good with a chilli dish. Use as much mild or hot chilli as you like.
This deep-fried Navajo bread is often served at powwows and First Nations gatherings around North America.
Brioche is a slightly sweet French bread, highly enriched with butter and eggs. You will need 12 x 8cm (3in) fluted brioche tins for these little individual rolls.
This is a luscious and rich dessert, ideal for a special occasion.
This is one of the easiest hot desserts to make, and a great way to use up stale bread.
Cardamom is the spice made from grinding the aromatic seeds from a plant in the ginger family. It lends a delicate flavour to this sweet stuffed flatbread.
This crisp flatbread, known as “knackebrod” in Norway, became popular because it dries well and can be stored for long periods of time.
You can vary the flavour of this bread with your choice of olive, so try Kalamata olives today and niçoise next week!
This easy and aromatic hearth bread will satisfy the deepest craving for roasted garlic.
This fruit bread, made with as little oil possible, is light and quite delicious. If you don’t have low-fat Greek yoghurt on hand, use half-fat crème fraîche.
Similar in taste and texture to sugar doughnuts, this cinnamon-dusted fried flatbread is sure to please.
This version of the classic date and nut bread is simple and flavourful without being too sweet. It contains less butter than many loaf cakes, making it a great option if you’re looking for a treat without too much guilt.
Slightly sweet and flavoured with cranberries, this loaf is terrific toasted with butter.
This bread has the advantage of being made very quickly. It is easy to throw together just before lunch, perhaps to go with soup or a salad. As soon as the buttermilk mixes with the bicarbonate of soda, it will start to react, so work quickly, but do not overwork the dough.
This dough is quite wet, so do not be tempted to add more flour during mixing.
This butter-rich French-style loaf is ideal for breakfast. It is also excellent for making French toast.
You’ll find yourself drawn to the breakfast table by the aroma of these sweet breads, a perfect accompaniment to steaming hot coffee.
These delicious mini pizzas are perfect for making for or with kids. Once you've made the dough even the littlest of hands can roll out their own base and add topping. And they're the perfect food for parties.
This is an ingenious recipe, which offers a very simple - and delicious - way of cooking pizza. You can be as creative as you like with the toppings.
Home-cooked pizza just doesn’t get simpler than this. With this amazing quick base, the dough is made and the pizza cooked in well under half an hour.
Za'atar, a Middle Eastern spice blend, is so versatile that it can be used on meats, vegetables, rice and breads.