Recipes

Parsley Pesto Bread Rolls

Parsley Pesto Bread Rolls

Soft, savory, and full of flavor, these parsley pesto bread rolls are perfect for any occasion. Serve them on their own or alongside soup, salad, or sandwiches!
Couverts6
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Equipment

  • medium-size bowl
  • Large-size bowl
  • Parchment paper or silicone baking mat
  • Baking sheet
  • plastic wrap
  • Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the water, agave nectar, and yeast.
  • Let stand for 10 minutes until the mixture foams.
  • In a large-size bowl, mix 1¼ cups (150 g) of bread flour, 1¼ cups (150 g) of whole wheat flour, and salt.
  • Stir the pesto spread and 2 tablespoons (30 ml) of oil into the yeast mixture.
  • Combine the wet and dry ingredients, mixing until fully incorporated.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding more flour if necessary.
  • Shape into a ball.
  • Coat a large bowl with the remaining ½ teaspoon oil.
  • Turn the dough around to coat, cover, and let rise for 90 minutes, until doubled in size.
  • Punch down the dough, divide into 6 portions, and shape into rolls.
  • Place on parchment or a silicone mat.
  • Loosely cover with plastic wrap and let rise for 45 minutes.
  • Preheat the oven to 375°F (190°C).
  • Remove the plastic wrap, transfer parchment to a baking sheet, and bake for 24 minutes, or until golden and hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Pair these rolls with a light salad or a bowl of tomato soup for a perfect meal.
Wine Advice:
Try a crisp white wine like Sauvignon Blanc to complement the pesto flavor.

Nutrition values

Calories: 140 kcal | koolhydraten: 27 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 3 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Low Fat / Vegan

Peanut and Spice Rolls

Peanut and Spice Rolls

These aromatic peanut and spice rolls are perfect for savory dishes like chili. The dough has a fun, playful texture that you’ll enjoy kneading!
Couverts6
Deel op Facebook Print Recipe

Equipment

  • medium-size bowl
  • Large-size bowl
  • Parchment paper or silicone baking mat
  • Baking sheet
  • plastic wrap
  • Wire rack

Ingredients

Instructions

  • In a medium bowl, combine the water, molasses, and yeast.
  • Let sit for about 10 minutes, until the mixture foams and bubbles.
  • In a large bowl, mix the flours, salt, cumin, ginger, and cayenne.
  • Add the peanut butter to the yeast mixture and stir.
  • Combine the wet and dry ingredients, mixing until fully incorporated.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding flour if the dough is too wet.
  • Shape the dough into a ball.

Notes & Wine Advice

Serving Tip:
Serve these flavorful rolls alongside a bowl of spicy chili or a hearty stew for a delicious meal.
Wine Advice:
Pair with a bold red wine like Cabernet Sauvignon to complement the spicy flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 7 g | Suiker: 4 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Soy Free / Vegan

Pumpkin Yeast Bread

Pumpkin Yeast Bread

This slightly orange-hued pumpkin yeast bread is perfect for sandwiches, toasting, or enjoying with butter and jam.
Couverts8
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Equipment

  • Large bowl
  • medium bowl
  • Loaf pan (8 × 4-inch / 20 × 10-cm)
  • plastic wrap
  • Wire rack

Ingredients

Instructions

  • In a medium bowl, combine the milk, pumpkin purée, 2 tablespoons of oil, and agave nectar.
  • In a large bowl, combine the flours, salt, and yeast.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
  • Add more flour if needed.
  • Shape into a ball.
  • Lightly coat a large bowl with the remaining ½ teaspoon of oil.
  • Place the dough in the bowl, turning to coat.
  • Cover and let rise for 90 minutes, until doubled in size.
  • 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 60 minutes.
  • Preheat the oven to 375°F (190°C).
  • Remove the plastic wrap and bake for 15 minutes.
  • Cover with foil to prevent excessive browning.
  • Bake for another 15 minutes, or until the bottom sounds hollow when tapped.
  • Cool on a wire rack before slicing.

Notes & Wine Advice

Serving Tip:
Enjoy warm with vegan butter and a drizzle of agave or jam.
Wine Advice:
Pair with a lightly oaked Chardonnay or a dry Riesling.

Nutrition values

Calories: 140 kcal | koolhydraten: 25 g | Eiwitten: 4 g | Vet: 3 g | Suiker: 3 g
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Course; Bread / Breakfast / Sandwiches
Cuisine; American
Diets; Dairy-Free / Vegan

Mole Bread

Mole Bread

This wonderfully spicy bread, infused with chili and cocoa flavors, is perfect with chili or topped with non-dairy butter or nut butter for a unique breakfast experience.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • Large-size bowl, Medium-size bowl, Nonstick cooking spray, Plastic wrap, 8 × 4-inch (20 × 10-cm) loaf pan, Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the milk, 2 tablespoons (30 ml) oil, molasses, chili powder, cumin, cocoa powder, cayenne, chile peppers, and cinnamon.
  • In a large-size bowl, combine the flours, salt, and yeast.
  • 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, adding more flour if necessary.
  • Shape into a ball.
  • Lightly coat a large-size 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 spray.
  • Punch down the dough.
  • Press down into the prepared pan.
  • Loosely cover with plastic wrap and let rise for another 60 minutes.

Notes & Wine Advice

Serving Tip:
This bread pairs wonderfully with a rich bowl of chili or spreads like non-dairy butter or nut butter for a hearty breakfast.
Wine Advice:
A lightly chilled white wine like Sauvignon Blanc would complement the spiciness of the bread.

Nutrition values

Calories: 150 kcal | koolhydraten: 32 g | Eiwitten: 5 g | Vet: 2 g | Suiker: 6 g
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Course; Bread / Pie / Side Dish / Snack
Cuisine; International / Global
Diets; Lactose Free / Vegan / Vegetarian

Agave Bread

Agave Bread

A sweet, light, and fluffy bread made entirely with whole grain. The sweetness of agave nectar gives it a unique and delightful flavor.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the milk, agave, and butter.
  • In a large-size bowl, combine 2½ cups (300 g) of the flour, yeast, and salt.
  • Stir the wet ingredients into the dry.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding the remaining ½ cup (60 g) flour if the dough is too wet.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with canola oil.
  • Turn the dough around to coat, cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
  • Coat an 8 × 4-inch 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 60 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 15 minutes.
  • Cover with foil and bake for an additional 10 to 15 minutes, or until the loaf sounds hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Perfect for breakfast or as a sweet side for a savory dish.
Wine Advice:
Pairs well with a slightly sweet white wine such as Riesling or Gewürztraminer.

Nutrition values

Calories: 120 kcal | koolhydraten: 22 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 5 g
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Course; Bread / Side Dish
Cuisine; International / Global
Diets; Dairy-Free / Vegetarian

Hodgepodge o’ Flours Bread

Hodgepodge o’ Flours Bread

A hearty, multi-flour bread perfect for sandwiches, with a satisfying texture and rich flavor from rye, spelt, and wheat germ.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the water, olive oil, agave, and maple extract.
  • In a large-size bowl, combine the flours, wheat germ, wheat gluten, soymilk powder (if using), salt, and yeast.
  • Stir the wet ingredients into the dry.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and pliable, adding more flour if needed.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with canola oil.
  • Turn the dough around to coat, cover, and let rise for 90 minutes until doubled in size.
  • Coat an 8 × 4-inch 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 60 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 30 to 35 minutes, or until the loaf sounds hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Best used for sandwiches, with a spread of butter or favorite toppings.
Wine Advice:
Pairs nicely with a light red wine such as Pinot Noir or a crisp white wine like Chardonnay.

Nutrition values

Calories: 120 kcal | koolhydraten: 22 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 2 g
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Course; Bread / Side Dish
Cuisine; International / Global
Diets; Vegetarian

Dijon Thyme Bread

Dijon Thyme Bread

This soft, flavorful bread combines the tang of Dijon mustard with the herby goodness of thyme. Perfect for sandwiches or as a side.
Deel op Facebook Print Recipe

Equipment

  • Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the water, agave, and yeast.
  • Let stand for about 10 minutes until it foams.
  • In a large bowl, combine the flours, thyme, and salt.
  • Add the mustard and olive oil to the yeast mixture.
  • Stir the wet ingredients into the dry.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
  • Add more flour if needed.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with canola oil, add the dough, and cover.
  • Let rise for 90 minutes.
  • Coat an 8 × 4-inch loaf pan with nonstick spray.
  • Punch down the dough, press into the pan, cover loosely with plastic wrap, and let rise for another 60 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 26 to 28 minutes, or until golden brown and hollow-sounding when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Serve with a dollop of butter or as a base for savory sandwiches.
Wine Advice:
A light, crisp white wine such as Sauvignon Blanc pairs nicely with the tang of the Dijon mustard.

Nutrition values

Calories: 100 kcal | koolhydraten: 18 g | Eiwitten: 3 g | Vet: 2 g | Suiker: 1 g
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Course; Bread / Side Dish
Cuisine; International / Global
Diets; Vegetarian

Potato Bread

Potato Bread

This moist and hearty Potato Bread, made with sweet potato or mashed potatoes, is the perfect addition to any meal, with an optional crunch from walnuts or sunflower seeds.
Couverts2
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Large bowl, Medium-size bowl, Parchment paper, Plastic wrap, Rolling pin, Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the water, molasses, and yeast.
  • Let stand for about 10 minutes, until it foams and bubbles up.
  • In a large-size bowl, combine the flours and salt.
  • Add the sweet potato purée or mashed potatoes, and 1 tablespoon canola oil to the yeast mixture.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer to a lightly floured surface and knead for 6 minutes.
  • Incorporate the seeds or walnuts, and knead for an additional 2 to 4 minutes until the dough is smooth and pliable.
  • Add more flour if necessary.
  • Shape into a ball.
  • Coat a large bowl with the remaining ½ teaspoon canola oil.
  • Turn the dough to coat, cover, and let rise for 90 minutes.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Punch down the dough, divide it into 2 equal portions, and shape each into an 8-inch loaf.
  • Place on the prepared baking sheet.
  • Sprinkle the loaves with a little bread flour.
  • Loosely cover with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Remove plastic wrap and bake for 24 minutes until the loaves are golden brown and the bottom sounds hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Slice and enjoy with butter or dip into your favorite spread. Perfect for a hearty sandwich or served alongside a salad.
Wine Advice:
A medium-bodied white wine like Chardonnay complements the nutty flavors of the bread, while a light red such as Pinot Noir pairs well with the earthy sweetness of the potato.

Nutrition values

Calories: 210 kcal | koolhydraten: 39 g | Eiwitten: 6 g | Vet: 5 g | Suiker: 4 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Soy Free / Vegan / Vegetarian

Spelt Pesto Bread

Spelt Pesto Bread

Perfect for garlic lovers, this Spelt Pesto Bread combines earthy spelt with vibrant pesto flavor in a soft, delicious loaf. Enjoy as a savory snack or alongside your favorite meal.
Couverts4
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Large bowl, Medium-size bowl, Parchment paper, Plastic wrap, Rolling pin, Wire rack

Ingredients

Instructions

  • In a medium-size bowl, combine the water and pesto.
  • In a large-size bowl, combine the 3 cups spelt flour, wheat gluten, Sucanat, salt, and yeast.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and pliable, adding more flour if necessary.
  • Shape into a ball.
  • Coat a large bowl with canola oil and turn the dough to coat.
  • Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Punch down the dough and divide it into 4 equal parts.
  • Shape each part into a loaf and place on the prepared baking sheet.
  • Loosely cover with plastic wrap and let rise for 45 minutes.
  • Preheat the oven to 375°F (190°C).
  • Remove plastic wrap and bake for 20 minutes, until golden brown and the bottom sounds hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Slice and serve this bread warm with olive oil or your favorite dipping sauce for a delightful appetizer or snack.
Wine Advice:
A crisp, light white wine such as Pinot Grigio pairs well with the pesto and garlic flavor of this bread.

Nutrition values

Calories: 210 kcal | koolhydraten: 40 g | Eiwitten: 7 g | Vet: 4 g | Suiker: 3 g
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Course; Bread / Side Dish / Snack
Cuisine; International / Global / Italian
Diets; Soy Free / Vegan / Vegetarian

Espresso Chocolate Chip Quick Breads

Espresso Chocolate Chip Quick Breads

Rich, chocolatey, and infused with espresso, these quick breads are perfect for gift-giving or indulging with a cold glass of soymilk.
Couverts6
Deel op Facebook Print Recipe

Equipment

  • 6 mini loaf tins
  • Large bowl
  • medium bowl
  • Whisk
  • Sifter
  • Wire rack
  • Nonstick cooking spray

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Spray 6 mini loaf tins with nonstick cooking spray.
  • In a large bowl, mix together the soy yogurt, oil, vanilla extract, chocolate extract, sugar, molasses, coffee liqueur, nondairy milk, and instant coffee crystals.
  • In a separate bowl, sift together the all-purpose flour, whole wheat pastry flour, cocoa powder, baking powder, baking soda, cornstarch, and salt.
  • Fold the dry ingredients into the wet mixture, being careful not to overmix.
  • Gently fold in the chocolate chips.
  • Fill the mini loaf tins about two-thirds full.
  • Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaves cool in the tins on a wire rack for about 10 minutes before transferring them directly to the rack to cool completely.

Notes & Wine Advice

Serving Tip:
Serve warm with a spread of dairy-free butter or alongside a scoop of vegan vanilla ice cream.
Wine Advice:
Pair this rich espresso chocolate chip bread with a Tawny Port for its caramel and nutty notes or a Merlot for a smooth, fruit-forward contrast. For a bold pairing, try a Barolo Chinato, which has herbal and chocolate undertones.

Nutrition values

Calories: 620 kcal | koolhydraten: 90 g | Eiwitten: 8 g | Vet: 28 g | Suiker: 55 g
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Course; Bread / Cake / Dessert / Snack
Cuisine; American
Diets; Dairy-Free / Vegan / Vegetarian