Recipes

Peanut Spice Rolls

Peanut Spice Rolls

Especially suited to serve with savory foods, such as chili, these rolls have a wonderful texture, and the dough is so fun to play with that you might find yourself reluctant to stop kneading it. Don’t say we didn’t warn you!
Couverts6
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Equipment

  • medium mixing bowl
  • Large mixing bowl
  • Measuring cups
  • Parchment paper or silicone baking mat
  • plastic wrap
  • Baking sheet
  • Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the water, molasses, and yeast.
  • Let stand for about 10 minutes, until the mixture foams and bubbles up.
  • If it doesn’t, your yeast may not be fresh, and you should start over.
  • In a large mixing bowl, combine the flours, salt, cumin, ginger, and cayenne.
  • Add the peanut butter to the water and yeast mixture.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour a little at a time if the dough is too wet.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with canola oil.
  • Turn the dough in the bowl to coat it with oil.
  • Cover and let rise for 90 minutes, or until doubled in size.
  • Punch down the dough and divide it into 6 equal portions.
  • Shape into rolls and place them on a piece of parchment paper or a silicone baking mat (such as Silpat).
  • Loosely cover the rolls with plastic wrap and let rise for another 45 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap from the rolls and transfer the parchment paper to a baking sheet.
  • Bake for 24 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
  • Let the rolls cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:

These rolls pair perfectly with chili, curries, or a hearty stew. Try serving them with a side of vegan butter or a savory dip.

Wine Advice:

For a delightful pairing, serve with a medium-bodied red wine like Zinfandel or a spicy Shiraz to complement the cumin and cayenne flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 28 g | Eiwitten: 6 g | Vet: 6 g | Suiker: 3 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Dairy-Free / Soy Free / Vegan

Blooming Onion Rolls

Blooming Onion Rolls

These tasty onion rolls will surprise you with their amazing, almost croissant-like texture.
Couverts6
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Equipment

  • Small saucepan
  • Large mixing bowl
  • Measuring cups
  • Parchment paper or silicone baking mats
  • plastic wrap
  • Serrated knife or plastic knife
  • Baking sheet
  • Wire rack

Ingredients

Instructions

  • In a small saucepan over medium heat, melt the nondairy butter.
  • Add the caraway seeds and chopped onion, and cook for 5 minutes, until the onions are tender.
  • Combine the butter and onion mixture with the hot water in a small bowl.
  • In a large mixing bowl, combine the salt, sugar, 2 cups (240 g) of the flour, and yeast.
  • Stir the wet ingredients into the dry mixture.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding the remaining 1 cup (40 g) of flour a little at a time if the dough is too wet.
  • Shape into a ball.
  • Lightly coat a large bowl with oil.
  • Turn the dough in the bowl to coat it with oil, cover, and let rise for 90 minutes, or until doubled in size.
  • Prepare two pieces of parchment paper or silicone baking mats (such as Silpat).
  • Punch down the dough and flatten it onto a piece of parchment paper into a rectangle approximately 14 × 12 inches (36 × 30 cm) and ¼ inch (6 mm) thick.
  • Cut the dough lengthwise into six 14 × 2-inch (36 × 5-cm) strips with a plastic knife.
  • Roll each strip into a loose roll, like cinnamon rolls.
  • Place each rolled strip on the second piece of parchment paper.
  • Brush with warm water and sprinkle with coarse salt.
  • Transfer the parchment paper to a baking sheet.
  • Loosely cover with plastic wrap and let the rolls rise for 40 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 16 minutes, or until the rolls sound hollow when tapped on the bottom.
  • Let the rolls cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:

Serve these rolls warm with a side of olive oil for dipping or a vegan spread. Perfect for pairing with soups, stews, or salads.

Wine Advice:

Pair with a light red wine like Pinot Noir or a crisp white wine such as Chardonnay to balance the rich, savory flavors of the rolls.

Nutrition values

Calories: 150 kcal | koolhydraten: 27 g | Eiwitten: 4 g | Vet: 5 g | Suiker: 2 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Dairy-Free / Soy Free / Vegan

Garlic Rolls

Garlic Rolls

These rolls are quite a step up from your everyday garlic bread and make a nice addition to any meal.
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Mixing bowls
  • Measuring cups
  • 9 × 13-inch glass baking dish
  • Serrated knife
  • plastic wrap

Ingredients

Instructions

  • In a small bowl, combine the yeast, sugar, and warm water.
  • Let stand for 10 minutes until foamy.
  • If it doesn’t foam, discard and start over with fresh yeast.
  • In a mixing bowl, combine the flour, wheat gluten, garlic powder, and salt.
  • Add the yeast mixture, water, and ¼ cup olive oil.
  • Knead the dough until smooth and elastic.
  • If the dough is too sticky, add extra flour; if too dry, add a little more water.
  • Shape into a ball.
  • Transfer to a plate and brush lightly with olive oil.
  • Cover loosely with plastic wrap and let rise for 1 hour.
  • Preheat the oven to 400°F (200°C, gas mark 6).
  • Grease a 9 × 13-inch glass baking dish.
  • Punch down the dough and roll it out on a floured surface into a rectangle about 9 × 12 inches (23 × 30.
  • 5 cm).
  • Spread the Easy Garlic Spread on the dough, leaving a ½ inch (1.
  • 3 cm) border on the long sides.
  • Roll the dough up from the long side and seal the edges by crimping.
  • Using a serrated knife, cut the dough into 12 equal pieces.
  • Place the rolls, cut side up, into the prepared baking dish.
  • Bake for 15 to 20 minutes, or until golden brown.
  • Let rest for 5 minutes to soak up the juices before serving.

Notes & Wine Advice

Serving Tip:

Serve warm with extra garlic spread or vegan butter for an extra indulgent treat. These also pair well with soups or salads.

Wine Advice:

Pair with a light Italian red wine, such as Chianti, or a crisp white wine like Pinot Grigio, to complement the garlicky richness.

Nutrition values

Calories: 170 kcal | koolhydraten: 25 g | Eiwitten: 4 g | Vet: 7 g | Suiker: 2 g
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Course; Bread / Side Dish / Snack
Cuisine; Italian
Diets; Dairy-Free / Vegetarian

Dried Fruit Bread

Dried Fruit Bread

A fruity loaf with a subtle rum flavor, this fluffy bread is perfect for breakfast or as a satisfying afternoon snack.
Couverts8
Deel op Facebook Print Recipe

Equipment

  • Mixing bowls
  • Measuring cups
  • Loaf pan (8 × 4-inch / 20 × 10-cm)
  • plastic wrap
  • Pastry brush
  • Wire rack

Ingredients

Instructions

  • In a small bowl, soak the dried fruit in the rum for 1 hour, stirring once halfway through.
  • Combine the soymilk and vinegar in a medium bowl; it will curdle and become like buttermilk.
  • In a large bowl, combine the flour, salt, sugar, and yeast.
  • Stir the 1 tablespoon of canola oil and the dried fruit and rum mixture into the buttermilk mixture.
  • Stir the wet ingredients into the dry.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
  • Add more flour if needed.
  • Shape into a ball.
  • Lightly coat a large bowl with the remaining ½ teaspoon oil and turn the dough around to coat.
  • Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • Punch down the dough and press it into the prepared pan.
  • Loosely cover with plastic wrap and let rise for another 45 minutes.
  • Preheat the oven to 400°F (200°C, gas mark 6).
  • Combine the orange spread and water in a small bowl.
  • Remove the plastic wrap and lightly brush the orange spread mixture on top of the loaf.
  • Bake for 30 minutes, or until the loaf sounds hollow when tapped on the bottom.
  • Let cool on a wire rack before slicing.

Notes & Wine Advice

Serving Tip:

Serve warm with a spread of vegan butter or a drizzle of honey for extra flavor.

Wine Advice:

Pair with a sweet dessert wine, such as a Jamaican rum-based liqueur or a spiced mulled wine.

Nutrition values

Calories: 180 kcal | koolhydraten: 32 g | Eiwitten: 4 g | Vet: 4 g | Suiker: 8 g
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Course; Bread / Breakfast / Cake / Snack
Cuisine; Jamaica
Diets; Dairy-Free / Soy Free / Vegan

Mole Whole Wheat Bread

Mole Whole Wheat Bread

A flavorful whole wheat bread with warm mole spices. Perfect with chili or your favorite nut butter.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • 8 x 4-inch loaf pan
  • Large mixing bowl
  • medium mixing bowl
  • Measuring cups
  • plastic wrap
  • Wire rack

Ingredients

Instructions

  • In a medium bowl, combine the heated nondairy milk or water, 2 tablespoons (30 ml) canola oil, molasses, chili powder, cumin, cocoa powder, cayenne, crushed chile peppers, and cinnamon.
  • In a large bowl, combine the bread flour, whole wheat flour, salt, and yeast.
  • Stir the wet ingredients into the dry ingredients until combined.
  • Transfer the dough to a lightly floured surface.
  • Knead the dough for 8 to 10 minutes, adding more flour as needed, until smooth and pliable.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with the remaining ½ teaspoon canola oil and turn the dough to coat.
  • Cover the bowl tightly with plastic wrap and let the dough rise for 60 to 90 minutes, or until doubled.
  • Lightly coat an 8 x 4-inch loaf pan with nonstick cooking spray.
  • Punch down the risen dough and press it into the prepared loaf pan.
  • Loosely cover the pan with plastic wrap and let the dough rise for another 60 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap from the loaf pan.
  • Bake the bread for 30 minutes, or until the loaf sounds hollow when tapped on the bottom.
  • Let the bread cool on a wire rack.

Notes & Wine Advice

Serving Tip:

Slice and serve warm with nondairy butter, nut butter, or alongside a bowl of chili.

Wine Advice:

(Leave blank – bread is generally not paired with wine, however if served with chili a Merlot, or other medium bodied red would be appropriate)

Nutrition values

Calories: 190 kcal | koolhydraten: 38 g | Eiwitten: 6 g | Vet: 4 g | Suiker: 3 g
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Course; Basic recipe / Bread / Breakfast / Side Dish
Cuisine; Mexican
Diets; Vegan / Vegetarian

Agave Sweet Bread

Agave Sweet Bread

Sweet, fluffy whole grain bread with agave. Simple, healthy, and delicious for any occasion.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • 8 x 4-inch loaf pan
  • Large mixing bowl
  • medium mixing bowl
  • Measuring cups
  • plastic wrap
  • Wire rack

Ingredients

Instructions

  • In a medium bowl, combine the heated nondairy milk, agave nectar, and softened nondairy butter.
  • In a large bowl, combine 2½ cups (300 g) of the flour, yeast, and salt.
  • Stir the wet ingredients into the dry ingredients until combined.
  • Transfer the dough to a lightly floured surface.
  • Knead the dough for 8 to 10 minutes, adding the remaining ½ cup (60 g) flour as needed, until smooth and pliable.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with canola oil and turn the dough to coat.
  • Cover the bowl tightly with plastic wrap and let the dough rise for 60 to 90 minutes, or until doubled.
  • Lightly coat an 8 x 4-inch loaf pan with nonstick cooking spray.
  • Punch down the risen dough and press it into the prepared loaf pan.
  • Loosely cover the pan with plastic wrap and let the dough rise for another 60 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap from the loaf pan.
  • Bake the bread for 15 minutes.
  • Cover the bread with foil to prevent excessive browning.
  • Bake for another 10 to 15 minutes, or until the loaf sounds hollow when tapped on the bottom.
  • Let the bread cool on a wire rack.

Notes & Wine Advice

Serving Tip:

Slice and serve warm with nondairy butter or jam. Excellent for breakfast or as a sweet snack.

Wine Advice:

White and Rosé wines are much more versatile than red wines, and often are a much safer choice.

Nutrition values

Calories: 180 kcal | koolhydraten: 35 g | Eiwitten: 5 g | Vet: 3 g | Suiker: 10 g
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Course; Basic recipe / Bread / Bread Machine / Breakfast
Cuisine; Mexican
Diets; Vegan / Vegetarian

Multigrain Marvel Loaf

Multigrain Marvel Loaf

A hearty multigrain loaf with a blend of flours, perfect for sandwiches. Soft and sturdy, with a hint of maple.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl, Medium mixing bowl, 8×4 inch loaf pan, Wire rack, Measuring cups and spoons, Plastic wrap.

Ingredients

Instructions

  • In a medium bowl, combine water, olive oil, agave, and maple extract.
  • In a large bowl, combine bread flour, whole wheat flour, rye flour, spelt flour, wheat germ, vital wheat gluten, soymilk powder (if using), salt, and yeast.
  • Stir wet ingredients into dry ingredients.
  • Transfer dough to a lightly floured surface.
  • Knead for 8-10 minutes until smooth and pliable.
  • Add flour as needed if dough is too wet.
  • Shape dough into a ball.
  • Lightly coat a large bowl with canola oil.
  • Turn dough to coat, cover, and let rise for 90 minutes, until doubled.
  • Lightly coat an 8×4 inch loaf pan with nonstick spray.
  • Punch down the dough.
  • Press dough into the prepared pan.
  • Loosely cover with plastic wrap.
  • Let rise for 60 minutes.
  • Preheat oven to 375°F (190°C).
  • Remove plastic wrap.
  • Bake for 30-35 minutes until hollow-sounding when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:

Slice and serve warm or at room temperature. Ideal for hearty sandwiches or toast.

Wine Advice:

A medium-bodied white wine, such as a Chardonnay, or a light-bodied red wine, like a Pinot Noir.

Nutrition values

Calories: 200 kcal | koolhydraten: 35 g | Eiwitten: 8 g | Vet: 5 g | Suiker: 4 g
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Course; Basic recipe / Bread
Cuisine; International / Global
Diets; Vegetarian

Dijon Thyme Loaf

Dijon Thyme Loaf

A soft, flavorful loaf with Dijon and thyme, perfect for sandwiches. Sourdough-like texture with a unique twist.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl, Medium mixing bowl, 8×4 inch loaf pan, Wire rack, Measuring cups and spoons, Plastic wrap.

Ingredients

Instructions

  • In a medium bowl, combine warm water, agave, and yeast.
  • Let stand for 10 minutes until foamy.
  • In a large bowl, combine flours, thyme, and salt.
  • Add mustard and olive oil to the yeast mixture.
  • Stir wet ingredients into the dry ingredients.
  • Transfer dough to a lightly floured surface.
  • Knead for 8-10 minutes until smooth and pliable.
  • Add flour as needed if dough is too wet.
  • Shape dough into a ball.
  • Lightly coat a large bowl with canola oil.
  • Turn dough to coat, cover, and let rise for 90 minutes.
  • Lightly coat an 8×4 inch loaf pan with nonstick spray.
  • Punch down the dough.
  • Press dough into the prepared pan.
  • Loosely cover with plastic wrap.
  • Let rise for 60 minutes.
  • Preheat oven to 375°F (190°C).
  • Remove plastic wrap.
  • Bake for 26-28 minutes until golden brown and hollow-sounding.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:

Slice and serve warm or at room temperature. Excellent for sandwiches or toasted with butter.

Wine Advice:

A light-bodied white wine, such as a dry Riesling or Pinot Grigio.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 5 g | Suiker: 3 g
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Course; Basic recipe / Bread
Cuisine; International / Global
Diets; Vegetarian

Tuber Seeded Loaves

Tuber Seeded Loaves

Hearty potato bread with seeds or nuts, perfect for sandwiches or sides.
Couverts2
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Large bowl, Medium bowl, Parchment paper or silicone mat, Wire rack

Ingredients

Instructions

  • In a medium bowl, combine water, molasses, and yeast.
  • Let stand for 10 minutes, until foamy.
  • In a large bowl, combine bread flour, whole wheat flour, and salt.
  • Add potato puree and 1 tablespoon canola oil to yeast mixture.
  • Stir wet ingredients into dry ingredients.
  • Transfer to a lightly floured surface and knead for 6 minutes.
  • Incorporate seeds or walnuts and knead 2-4 minutes until smooth.
  • Add flour if dough is too wet.
  • Shape into a ball.
  • Lightly coat large bowl with ½ teaspoon oil.
  • Turn dough to coat, cover, and let rise for 90 minutes.
  • Line baking sheet with parchment paper or silicone mat.
  • Punch down dough and divide into 2 equal portions.
  • Shape each into 8-inch loaves.
  • Place on baking sheet.
  • Sprinkle loaves with bread flour.
  • Loosely cover with plastic wrap and let rise for 30 minutes.
  • Preheat oven to 400°F (200°C).
  • Remove plastic wrap.
  • Bake for 24 minutes, until golden brown and hollow-sounding.
  • Let cool on wire rack.

Notes & Wine Advice

Serving Tip:

Slice and serve warm with butter or use for sandwiches.

Wine Advice:

A light-bodied red wine, such as Pinot Noir, or a dry rosé.

Nutrition values

Calories: 350 kcal | koolhydraten: 60 g | Eiwitten: 12 g | Vet: 8 g | Suiker: 4 g
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Course; Basic recipe / Bread / Nuts
Cuisine; Germany / Ireland
Diets; Soy Free / Vegan / Vegetarian

Sesame Faux Caccia

Sesame Faux Caccia

This addictive sesame faux-caccia combines a peanut-flavored dough with sesame seeds and sea salt for a unique and savory twist on traditional bread.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • Bowl, Baking sheet, Parchment paper, Rolling pin, Measuring cups and spoons, Plastic wrap, Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the orange juice, peanut butter, garlic, tamari, vinegar, sesame oil, agave, ginger, and chile peppers.
  • In a large-size bowl, combine the whole wheat flour, 1 cup (120 g) of the spelt flour, and yeast.
  • Stir the wet ingredients into the dry ingredients until combined.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and pliable, adding the remaining ¼ cup (30 g) spelt flour if necessary.
  • Shape into a ball.
  • Lightly coat a large-size bowl with canola oil and turn the dough to coat.
  • Cover with plastic wrap and let rise for 60 to 90 minutes, or until doubled.
  • Line a rimless baking sheet with parchment paper or a silicone baking mat.
  • Punch down the dough, then roll it out directly onto the parchment paper into a rectangle about 8 × 10 inches and ½ inch thick.
  • Lightly brush the dough with warm water and sprinkle with sesame seeds and coarse sea salt (if using).
  • Cover with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Remove the plastic wrap and bake for 16 to 20 minutes, until golden brown and sounds hollow when tapped on the bottom.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Serve as a delicious snack, with a side of fresh veggies or as part of a savory sandwich.
Wine Advice:
Pair with a light, crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Nutrition values

Calories: 180 kcal | koolhydraten: 27 g | Eiwitten: 5 g | Vet: 7 g | Suiker: 5 g
————————————————————————————————–
Course; Bread / Snack
Cuisine; American
Diets; Soy Free / Vegan / Vegetarian