Category: 🍞 Bread

Get a nice plain bread loaf with some sour-sweet candied cranberry and kumquat flavors and a hint of anise. And it combines perfectly adding some chocolate on top of a toasted slice!

If you like the sour taste of fermented dough, but also the lightness of a spongy pancake you have to try this Ethiopian food staple made with teff flour called Injera.

Focaccia is one of the easiest breads to bake and it always turns out delicious. Taking advantage of some vegetables and fruits that are in peak season right now, I had some fun baking a “fall focaccia”.

Crispy outside with a soft, savory filling, Gözleme is one of the best flat bread dishes to eat on the go. I used to have one of the traditional beef, potato or spinach gözleme during my lunch break back in Berlin, so cooking gözleme home also brings some nice memories.

I wanted to try out a vegan alternative to the whole wheat sandwich bread dough I shared some time ago. I just replaced the butter with coconut oil and the honey with agave syrup and the result was great.

Focaccia has been around for many years, but I decorating a focaccia with herbs, vegetables, seeds and/or fruits has been one of the latest trends. Of course I couldn’t resist to try it out with a focaccia dough with a touch of fennel seed and thyme.

There isn’t any big secret behind baking Brezel, the base is a fresh yeast sweet dough with a texture similar to bread and the characteristic brown color and brezel taste comes from a 30 seconds dip in baking soda and water solution.

I was craving something quick and had some black figs and ricotta around. With a flammkuchen base and topped with lemon zest, honey and a pinch of salt.