Sunflower Seed Bread

A beautifully plated loaf of Sunflower Seed Bread served on a rustic wooden table. The bread has a golden-brown crust with a soft, slightly dense interior filled with crunchy sunflower seeds. Topped with a generous sprinkle of sunflower seeds and lightly dusted with flour. Sliced and arranged on a wooden cutting board, served with a side of butter and honey. The warm wooden table is more visible, providing a cozy and inviting setting.

Sunflower Seed Bread

I was asked to make a bread for Spyros, a friend in Cyprus; he loved sunflower seeds so I came up with this. I hope you like it.
It will last longer if the butter is omitted, but it gives it a richer flavour
Portions:1 loaf
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Ingrediënten

  • 250 g wholemeal flour
  • 250 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 50 g butter optional
  • 300 ml water
  • 150 g sunflower seeds

Instructies

  • Put the flours, salt, yeast, butter (if using) and water into a large bowl and mix to a soft pliable dough (add a little extra water if necessary).
  • Tip out onto a lightly floured surface and knead for 5–6 minutes until you have a very smooth dough, then put the dough back in the bowl and leave to rest for 1 hour.
  • Line a baking tray.
  • Incorporate the sunflower seeds into the dough, then shape the dough into a ball and flatten with your hands.
  • Using a knife, make vertical slashes around the sides of the dough, from top to bottom, then roll the dough in any remaining seeds.
  • Put onto the baking tray and leave to rise in a warm place for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the loaf for 30 minutes until golden brown, then transfer to a wire rack to cool.
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Recipe Category Bread
Country Cyprus / European

Sesame Rings

A beautifully plated batch of Sesame Rings served on a rustic wooden table. The rings are golden-brown, crispy on the outside, and coated with toasted sesame seeds. Arranged on a white ceramic plate and garnished with extra sesame seeds. Served with a side of honey or a light dipping sauce. The warm wooden table is more visible, providing a cozy and inviting setting.

Sesame Rings

These breads have been spotted in bakeries around the Middle East, Greece and in the tombs of the Pharoahs.
The rings can be cut open and filled with cheese and onion, to make a great snack.
Portions:15
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • teaspoons salt
  • 20 g yeast
  • 30 ml olive oil
  • 300 ml water
  • sesame seeds to coat

Instructies

  • Put all the ingredients except the sesame seeds into a bowl and roughly mix together.
  • When the dough has formed, tip it onto a lightly floured surface and knead for 5 minutes.
  • Put the dough back into the bowl and leave to double in size.
  • Line two baking trays.
  • Divide the dough into 75 g/3 oz pieces and roll them out to about 10 cm/4 inch-long sausage shapes, then join the ends to form a ring.
  • When all the rings have been made roll them in the sesame seeds, place them on the baking trays and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the rings for 25 minutes until golden brown, then transfer to a wire rack to cool.
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Recipe Category Bread
Country European / Greece

Cereal Rye

A beautifully plated batch of Sesame Rings served on a rustic wooden table. The rings are golden-brown, crispy on the outside, and coated with toasted sesame seeds. Arranged on a white ceramic plate and garnished with extra sesame seeds. Served with a side of honey or a light dipping sauce. The warm wooden table is more visible, providing a cozy and inviting setting.

Cereal Rye

A German-based rye bread, full of seeds.
If this was a wine it would be a full-bodied red.
Portions:2 450 g
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Ingrediënten

  • 350 g dark rye flour
  • 150 g strong white flour plus extra for dusting
  • teaspoon salt
  • 20 g yeast
  • 75 ml malt extract
  • 300 ml water
  • 2 teaspoons caraway seeds
  • 75 g sunflower seeds
  • 75 g sesame seeds
  • 1 tablespoon poppy seeds

Instructies

  • Put all the ingredients into a bowl and mix well.
  • Knead gently for 5 minutes to bring together, then tip out onto a lightly floured surface and knead with your fingers and palms for 6 minutes.
  • Put the dough back in the bowl and leave to rest for 2 hours.
  • Grease two 450 g/1 lb loaf tins.
  • Divide the dough into two pieces and form each into a sausage shape.
  • Put into the tins and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the loaves for 30 minutes, then turn out onto a wire rack to cool.
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Recipe Category Bread
Country European / German

Potato and Dill Bread

A beautifully plated loaf of Potato and Dill Bread served on a rustic wooden table. The bread has a golden-brown crust with a soft, fluffy interior infused with mashed potatoes and fresh dill. Topped with a light dusting of flour and garnished with sprigs of dill. Sliced and arranged on a wooden cutting board, served with a side of butter and sea salt. The warm wooden table is more visible, providing a cozy and inviting setting.

Potato and Dill Bread

This bread is definitely a meal on its own – serve it as a sandwich, sliced thinly, filled with roast garlic lamb and salad leaves with a lemon dressing. It also makes a great accompaniment to a thick soup topped with cheese. You need to start this bread the day before.
Portions:2 loaves
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Ingrediënten

  • 20 g yeast water to mix
  • 500 g strong white flour
  • 11 ⁄2 teaspoons salt
  • 8 medium new potatoes scrubbed
  • 1 garlic clove peeled and chopped
  • butter for frying
  • olive oil for frying
  • 30 g fresh dill destalked and chopped

Instructies

  • Dilute the yeast in a little warm water.
  • Put the flour and salt into a bowl, and add the diluted yeast.
  • Slowly add enough water to the flour until you have a malleable dough, then leave to rest overnight.
  • Boil the potatoes for 5 minutes, leave to cool, then cut into quarters.
  • Fry the potatoes and garlic in a little butter and oil until golden brown, then leave them to cool.
  • Grease a baking tray.
  • Divide your dough into two pieces and flatten them into an oval shape.
  • Place on the baking tray and leave to rise for 1–2 hours.
  • Preheat the oven to 230°C/450°F/gas mark 8.
  • Cover the two pieces of dough equally with the potato mixture, pressing it in firmly.
  • Sprinkle some dill over the top and bake in the oven for 25–30 minutes until golden brown.
  • Transfer to a wire rack to cool.
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Recipe Category Bread

Ricotta and Chive Loaf

A beautifully plated Ricotta and Chive Loaf served on a rustic wooden table. The dish features a golden-brown, freshly baked loaf infused with creamy ricotta cheese and finely chopped chives. The loaf has a soft, fluffy interior and a slightly crisp crust. Sliced and arranged on a white ceramic plate, garnished with fresh chives. Served with a side of butter and a small dish of honey. The warm wooden table is more visible, providing a cozy and inviting setting.

Ricotta and Chive Loaf

Portions:1 loaf
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Ingrediënten

  • 500 gstrong white flour plus extra for sprinkling
  • 11 ⁄2 teaspoons salt
  • 20 g yeast
  • 75 ml olive oil
  • 300 ml water
  • 125 gricotta cheese
  • 2 tablespoons snipped chives

Instructies

  • Put the flour, salt, yeast, olive oil, water and cheese into a large bowl and mix with your hands for 3 minutes.
  • Tip out onto a lightly floured surface and knead for 2 minutes, then add the chives and knead for 3 minutes more.
  • Put the dough back in the bowl and leave to rest for 1 hour.
  • Line a baking tray.
  • Tip the dough out onto a lightly floured surface and shape into a sausage shape, tapered at each end.
  • Place the bread on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the bread for 25 minutes, then transfer to a wire rack to cool.
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Recipe Category Bread / Cheese

Herb Bread

A freshly baked herb bread on a rustic wooden table, featuring a golden, crusty exterior with fresh herbs like rosemary, thyme, and parsley baked into the surface. A few slices are cut to reveal the soft, airy interior speckled with finely chopped herbs. The loaf rests on a wooden cutting board, accompanied by sprigs of fresh herbs, a small dish of olive oil, and a butter knife. Soft natural lighting enhances the warm, inviting tones.

Herb Bread

Portions:2 loaves
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 75 ml olive oil
  • 300 ml water
  • 1 packet fresh basil
  • 1 packet fresh coriander
  • 1 packet fresh dill

Instructies

  • Put the flour, salt, yeast, olive oil and water into a bowl and, using your hands, mix together for 3 minutes.
  • When the dough has formed, tip out onto a lightly floured surface and, using your fingers and heel of your palm, knead for 6 minutes.
  • Put the dough back in the bowl and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Line a baking tray.
  • Destalk all the herbs, then rip them up roughly and mix into the dough.
  • Divide the dough into two pieces and shape each into a ball.
  • Flatten slightly with your hands and cut two slashes across the top of each one.
  • Place on the baking tray and bake for 30 minutes.
  • Transfer to a wire rack to cool.
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Recipe Category Bread

Pepper and Onion Flowerpot Bread

A freshly baked pepper and onion flowerpot bread on a rustic wooden table, featuring a golden-brown crust baked in a terracotta flowerpot. Pieces of roasted red and green peppers and caramelized onions are visible on the surface. A few slices are cut to reveal the soft, airy interior filled with colorful peppers and onion bits. The bread rests on a wooden cutting board, accompanied by scattered chopped peppers, onion slices, and fresh herbs. Soft natural lighting enhances the warm, inviting tones.

Pepper and Onion Flowerpot Bread

The ancient Egyptians used to bake their bread in cone-shaped terracotta pots and this is the updated version, although the herbs and onions are authentic ingredients. This bread is particularly good for dinner parties – the little pots are very eye-catching and you could even try painting them for extra effect.
Portions:3 loaves
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Ingrediënten

  • teaspoons salt
  • 50 g butter softened
  • 500 g strong white flour
  • 20 g yeast warm water to mix
  • 2 large onions peeled and finely chopped
  • olive oil for frying
  • 30 g fresh basil leaves roughly chopped
  • 3 red peppers deseeded and finely chopped

Instructies

  • You will need three flowerpots for this recipe, each 10 cm/4 inches in diameter and 25. 5 cm/10 inches high.
  • Add the salt and butter to the flour and rub together.
  • Dilute the yeast in a little water and add this to the flour, then mix in enough warm water to make the dough pliable.
  • Knead the dough well for 5 minutes, until elasticated.
  • Place in a bowl, cover and leave in a warm place to rest for 1 hour.
  • Fry the onions in a little olive oil until translucent, then set aside to cool.
  • When cool, mix with the basil and peppers, add to the dough and blend together.
  • Divide the dough into three equal pieces and mould them into rounds.
  • Line the insides and bottoms of the flowerpots with silicone paper.
  • Place a ball of dough inside each pot and leave to prove for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the flowerpots for 30 minutes.
  • Turn the breads out onto a wire rack to cool, then return them to the unlined flowerpots for display on your dining table.
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Recipe Category Bread
Country Egyptian

Pitta Bread

A freshly baked pitta bread on a rustic wooden table, featuring golden brown, slightly puffy bread with a few charred spots. Some are stacked, while others are cut open to reveal the airy pocket inside. The bread rests on a wooden platter, accompanied by a small dish of hummus, a bowl of olives, and scattered fresh herbs. Soft natural lighting enhances the warm, inviting tones.

Pitta Bread

A traditional Arabic bread that has been made for over 3,000 years.
Originally it was made with a sour culture in place of yeast and baked on olive domes set over fires.
Portions:7
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 1 tablespoon salt
  • 50 g caster sugar
  • 50 ml olive oil
  • 30 g yeast
  • 300 ml water

Instructies

  • Put all the ingredients into a bowl and mix with your hands to bind together.
  • When a dough has formed tip out onto a lightly floured surface and knead for 5 minutes.
  • Put back in the bowl and rest the dough for 1 hour.
  • Preheat the oven to 240°C/475°F/gas mark 9 and put a lined baking tray inside to heat up.
  • Tip the dough out onto the table and divide into 100 g/ 31⁄2 oz pieces.
  • Using a rolling pin, roll out the dough to about 1 cm/1⁄2 inch thickness.
  • Leave to rest on the table for 5 minutes, then place on the hot baking tray in the oven and bake for 5–10 minutes.
  • The bread will balloon up, but when you bring them out of the oven they will collapse, forming the characteristic pockets of air.
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Recipe Category Bread
Country Arabic

Pesach (Passover) Bread

A freshly baked Pesach (Passover) bread on a rustic wooden table, featuring thin, crisp, and slightly bubbled unleavened bread with a golden-brown hue. Some pieces are stacked, while others are broken to reveal the delicate, crunchy texture. The bread rests on a wooden platter, accompanied by a small dish of olive oil, a sprig of parsley, and scattered flour for a traditional touch. Soft natural lighting enhances the warm, rustic tones.

Pesach (Passover) Bread

This recipe was given to me by Sylvia Woolf when I appeared on the This Morning show.
It has a great texture and flavour.
Portions:1 loaf
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Ingrediënten

  • 250 gmedium matzo meal
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 240 ml water
  • 120 mloil
  • 4 medium eggs

Instructies

  • Put the matzo meal, salt and sugar into a bowl and mix well.
  • Put the water and oil in a large saucepan and bring to the boil.
  • Add the meal mixture and stir until the dough comes away from the sides.
  • Add the eggs, one at a time, and stir until the mixture is smooth and thick.
  • Leave to cool.
  • Line a baking tray.
  • Flatten the dough out onto the tray and prick all over with a knife.
  • Leave it to rest for 30 minutes.
  • Preheat the oven to 190°C/375°F/gas mark 5.
  • Bake the bread for about 30 minutes until browned.
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Recipe Category Bread

Kulich

A freshly baked Kulich on a rustic wooden table, featuring a tall, cylindrical shape with a golden-brown crust. The top is coated with glossy white sugar glaze and decorated with colorful sprinkles. A few slices are cut to reveal the soft, slightly sweet interior, studded with dried fruits and nuts. The bread rests on a wooden cutting board, with a small dish of honey, dried fruit pieces, and a sprig of fresh flowers nearby. Soft natural lighting enhances the festive, warm tones.

Kulich

A traditional bread made in Eastern Europe and shaped like the Russian Orthodox church. It makes a great afternoon treat.
Portions:2 loaves
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 1 teaspoons salt
  • 75 g caster sugar
  • 75 g butter softened
  • 60 g fresh yeast
  • vanilla essence
  • 2 oranges zest of it
  • 2 lemons zest of it
  • 2 medium eggs
  • 300 ml milk
  • 100 g sultanas
  • 75 g flaked almonds

for topping

  • lemon zest
  • icing sugar
  • water

Instructies

  • Put the flour, salt, sugar, butter, yeast, a dash of vanilla essence, the orange and lemon zests and eggs into a bowl and blend with a little milk just to bring the ingredients together.
  • Slowly add the rest of the milk, mixing with your hands, until you have a soft dough.
  • Tip the dough out onto a lightly floured surface and knead for a few minutes.
  • Put the dough back in the bowl and leave to rise for 1 hour.
  • Line two clean flowerpots or tins with silicone paper.
  • Incorporate the sultanas and almonds into the dough, then divide the dough into two and shape each piece so that it fits into the flowerpots or tins.
  • Leave to rise for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the flowerpots or tins in the oven for 25–30 minutes until golden brown, then turn out onto a wire rack to cool.
  • When cooled, top with a water icing made from lemon zest, icing sugar and water.
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Recipe Category Bread
Country Russian
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