These breads will help to stave off hunger and can be kept on hand to grab throughout the week. They are so tasty, you can just eat them on their own.
Salt and pepper bannock bread with pears
This recipe requires an oven-proof non-stick frying pan so that the bannock will soak up any remaining pear juices left from cooking. However, if your frying pan is not oven-proof you can simply bake the bannock on a baking tray lined with a piece of parchment paper or silicone for slightly longer.
Makes 1 bannock
Ingredients:
2 pears, peeled and diced
Salt and cracked black pepper
1 tsp sugar
300g seeded wholemeal flour
½ tsp bicarbonate of soda
1 tsp baking powder
25g butter + a small knob for greasing
50g blue, stilton or your favourite sharp cheese
130-140ml buttermilk
Method:
- Preheat an oven to 200˚C. Heat an oven-proof non-stick frying pan on medium-high heat. Place the pears in the pan and sprinkle generously with salt, freshly ground pepper and 1tsp sugar. Stir into the pears then leave them to sizzle and caramelise before gently turning them again until they are all slightly golden. Remove the frying pan from the heat to cool.
- Place the flour, bicarbonate of soda and baking powder into a large bowl and mix together. Rub in the butter until it resembles fine breadcrumbs. Crumble in the cheese and stir to mix.
- Tip the pears and any of its juices into the dry ingredients but set aside the frying pan. Mix the pears until coated with flour. Add around 100ml of the buttermilk to the bowl and mix everything together carefully. Mix in additional buttermilk as required a little at a time until it forms a soft dough the consistency of a scone mixture. Form the dough gently into a ball and then pat it into a circle about 2-3cm in thickness.
- Reheat the same frying pan used earlier to medium heat and melt a small knob of butter. Place the dough in the centre of the pan. Cook for around 3-4 minutes until it is nicely browned underneath. Flip the bread over onto the other side and immediately place the frying pan into the hot oven. Let bake for another 25-30min until risen and cooked through.
- Remove from the oven and let it rest for 5min before flipping it onto a board to slice into wedges.
Banana scones
These scones are quicker to make than using the traditional method of rubbing in butter but they are just as tasty.
Makes 12 scones
Ingredients:
500g wholemeal self-raising flour
Extra flour for rolling
½ tsp cinnamon
½ tsp nutmeg
1 very large banana or 2 small
50ml sunflower oil
300ml skimmed milk
Method:
- Set the oven to 200˚C and line 2 baking trays with parchment paper.
- Mix the flour and spices in a large bowl.
- Chop the banana into circles ½ cm thick and fold into the dry ingredients. Measure out the oil and milk together and add to the dry ingredients all at once. Stir thoroughly together until fully mixed (don’t worry if the bananas get a bit mashed).
- Place the mixture on to a floured surface and roll out to approx. 2cm thickness. Cut into 12 scones and cook for 15 minutes until just starting to turn golden brown.
Variation: Make peanut butter and banana scones by substituting peanut butter for the sunflower oil.
Cornbread with courgette and cheese
Courgette?! No, it’s not a mistake! The courgette makes this cornbread very moist and gives it a lighter texture (so it is more than just a sneaky way to get in more veg).
Makes 1 loaf
Ingredients:
200g wholemeal flour
200g cornmeal (polenta)
1 tsp baking powder
1 tsp bicarbonate of soda
50ml sunflower oil
250ml buttermilk
2 large eggs, beaten
200g courgette, coarsely grated
4 tbsp grated cheese
Method:
- Preheat the oven to 190°C. Lightly grease a 20cm round cake tin or line with parchment paper.
- Mix the flour, cornmeal,baking powder and bicarbonate of soda together in a large bowl.
- In a separate bowl, beat the oil, buttermilk and eggs together. Add the grated courgette and mix.
- Pour the wet ingredients into the dry and stir until just combined. Spoon the mixture into the prepared tin, level the top, and sprinkle with cheese. Cook for about 40-45 minutes, until risen and golden. Remove from the tin and leave to cool for 5 minutes.
Fougasse
A French classic that is great for eating on its own or used for dipping.
Make 2 loaves
Ingredients:
1 tsp fast action dried yeast
500g wholemeal flour
½ tablespoon dried basil
½ tablespoon dried mint
½ tablespoon dried thyme
½ tablespoon dried rosemary
½ tsp salt
4 tbsp extra virgin olive oil
350ml warm water
2 tbsp coarse polenta
Method:
- Put yeast, ¼ the flour, half the herbs, salt and half the oil into a large bowl and mix. Add warm water and mix until well blended. Add the rest of the flour, a little at a time, until a thick and somewhat sticky dough forms.
- Turn the dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 min. Divide the dough in half and shape into a baguette or for a traditional fougasse, roll into a rectangle and make some diagonal slashes to form a shaft of wheat.
- Sprinkle polenta over 2 baking trays and place the loaves on top. Brush the dough with the remaining olive oil, and sprinkle the rest of the herbs on top. Cover the loaves loosely with cling film and let rise until double in size, for about 1 hour.
- Place baking trays into a preheated 220˚C oven. Quickly splash a small amount of water onto the bottom of the oven to create steam, and close the oven door. Bake until golden, about 20 minutes.
Blueberry ricotta scones
Makes 12-15 scones
Ingredients:
500g self-raising brown flour
½ tsp cinnamon
225g ricotta cheese
1 egg
240ml skimmed milk
300g fresh or defrosted blueberries
Method:
- Preheat oven to 200˚C and line a baking tray with parchment paper. Place the flour and cinnamon in a large bowl and mix together.
- In another bowl, beat the ricotta cheese until smooth. Beat in the egg and milk. Add the blueberries and stir through.
- Add the wet ingredients to the dry and mix until it forms a soft dough. Gently roll it out onto a floured surface and cut into scones. Don’t worry if the blueberries get slightly crushed. Place on the baking tray and bake for 18-20 min until golden. Remove from the oven and serve at once.
Mango muesli muffins
These are muffins worth fighting for!
Makes around 30 muffins
Ingredients:
450g wholewheat flour
200g large oats + extra for sprinkling
100g wheatgerm
50g bran
1½ tsp bicarbonate of soda
40g sugar
1 tsp cinnamon
2 medium mangos, chopped
100g raisins
500g plain fat-free yoghurt
550ml buttermilk
3 large eggs
50ml sunflower oil
Method:
- Preheat the oven to 190°C.
- Combine the flour, oats, wheatgerm, bran, bicarbonate of soda, sugar and cinnamon together in a large bowl. Add the mango and raisins and carefully mix through.
- In another bowl, add the yoghurt, buttermilk, eggs and sunflower oil and mix together.
- Pour the wet ingredients into the dry and stir until all of the ingredients are just combined. Add a little skimmed milk, if needed.
- Spoon into muffin cups and sprinkle the tops with some extra oats. Bake for 20-25 min until golden brown. Leave in the tin for 2 minutes, then remove and serve.
Peanut butter and banana muffins
Another great combination of flavours that also makes these a perfect after sport snack.
Makes 18-20
Ingredients:
400g wholemeal flour
150g rolled porridge oats
3 tsp baking powder
40g sugar
1 tsp ground cinnamon
2 very ripe bananas
450ml skimmed milk
150g crunchy peanut butter
2 medium eggs, beaten
Method:
- Preheat the oven to 190°C. Combine the flour, oats, baking powder, sugar and cinnamon together in a large bowl. Add the bananas and use a fork to mash them into the dry ingredients.
- In another bowl, mix the milk, peanut butter and eggs. Pour the wet ingredients into the dry and stir until all of the ingredients are just combined.
- Spoon into muffin cups and bake for 20-25 minutes until golden brown. Leave for 2 minutes before removing.
Banana apple bread
This makes a great breakfast or snack at any time of the day.
Makes 1 very large loaf (or 2 small)
Ingredients:
300g wholemeal self-raising flour (or wholemeal flour+1½ tsp baking powder)
300g rolled porridge oats, plus extra for topping
150g wheatgerm
1 tsp bicarbonate of soda
1 tsp ground cinnamon
100g sultanas
2 apples, unpeeled and chopped
100g walnuts, chopped
2 ripe bananas
675ml buttermilk
2 medium eggs, beaten
50ml sunflower oil
Method:
- Preheat the oven to 190°C and line a loaf pan.
- Combine the flour, oats, wheatgerm, bicarbonate of soda and cinnamon together in a large bowl. Add the sultanas, chopped apple, walnuts and mix until coated with the dry ingredients.
- Add the bananas to the large bowl and mash them completely with a fork. Don’t worry about mixing them with the rest of the ingredients.
- In another bowl, mix the buttermilk, eggs and sunflower oil. Pour the wet ingredients into the dry and stir until all of the ingredients are just combined.
- Pour into the loaf pan and sprinkle the top with some extra oats. Bake for 45-55 min until golden brown. Leave in the tin for 5 minutes, then remove and cool until room temperature before slicing.
Roasted nut and nectarine buttermilk scones
Makes 22-24 scones
Ingredients:
650g seeded wholewheat flour
2½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
400g nectarines or peaches, chopped (around 4)
200g roasted mixed nuts, roughly chopped
500ml buttermilk
40ml sunflower oil
Method:
- Set the oven to 200˚C and line 2 baking trays with parchment paper.
- Mix the flour, baking powder, bicarbonate of soda and cinnamon in a large bowl.
- Add the fruit and nuts and fold into the dry ingredients. Add the buttermilk and oil all at once and stir until just mixed. If you find that the dough is too sticky to handle due to some extra juicy fruit, simply add a little more flour to the mix.
- Place the dough onto a floured surface and pat out to approx. 2cm thickness. Cut into scones and bake for 18-20 minutes until they are just starting to turn golden brown.
Oatmeal soda bread
This easy bread is slightly addictive and is perfect to eat with a soup or salad but it is more often munched as soon as it is sliced.
Makes 1 round loaf
Ingredients:
450g wholewheat flour
115g stoneground oatmeal, medium or fine
1 ½ tsp cream of tartar
1 tsp bicarbonate of soda
½ tsp salt
25g butter
425ml buttermilk
Method:
- Set an oven to 180˚C and line a baking tray with parchment paper. Place the dry ingredients in a large bowl and mix together. Rub in the butter until blended and the mixture resembles fine breadcrumbs.
- Add around ⅔ of the buttermilk and mix to form a dough. Add a little more buttermilk until you get a pliable but slightly sticky dough. Knead a couple of times gently on a floured surface to form the dough into a round loaf. Score the top of the dough with a knife to make a cross and place on the baking tray. Bake 35-40 minutes until golden and cooked through. Let it rest 15min before slicing into wedges.
Olive bread
This bread can be stuffed with just about anything but one of my favourite versions is with olives. Green and black olives work equally well.
Makes 1 large baguette
Ingredients:
500g strong wholewheat flour
10g easy bake yeast
½ tbsp sugar
1 tsp salt
300ml tepid water
80g pitted olives
1 garlic clove, crushed
Extra virgin olive oil for greasing
Method:
- Place the flour, yeast, sugar and salt into a large bowl and mix together. Add the tepid water and stir in to form a dough. If the dough is too dry, you can add a little water.
- Knead for 5-10min until the dough is elastic. Add the olives and garlic and lightly to distribute evenly. Use the olive oil to grease a large bowl and place the dough inside. Cover with cling film and let rise for an hour until doubled in size.
- Heat an oven to 200˚C and line a baking sheet with parchment paper. Turn the dough out onto a lightly floured countertop and knead lightly. Form the dough into a wide baguette and place onto the baking sheet. Bake for 35-40min or until nicely browned and cooked through. Let rest for 5 min before slicing.
Spiced pear and walnut bread
This bread tastes great on its own but is also a perfect pairing with a piece of cheese. You can use any old, neglected, bruised pears that are slightly mushy so it’s a good way to avoid food waste.
Makes 1 loaf
Ingredients:
700g Wholemeal seeded flour (+extra, if needed)
50g oats
7g fast action yeast
½ tsp salt
½ tsp sugar
1 tsp cinnamon
1 tsp mixed spice
3 pears, chopped (you do not have to peel them)
100g walnuts, roughly chopped
½ tsp extra virgin olive oil
Method:
- Place the flour, oats, yeast, salt, sugar and spices in a large bowl and mix together. Add 490-500ml of tepid water and mix until it forms a dough. Knead on a floured surface for 5 min until elastic.
- Add the pears and walnuts and knead to mix. If the pears are very juicy, you may need to add some more flour to bind everything together. Form the dough into a ball and place in a large bowl. Brush a little olive oil on top and cover loosely with cling film. Leave in a warm place to rise for 1 hour.
- Punch down the dough and knead lightly. Form into a loaf shape and place on a lined baking tray.
- Preheat an oven to 200˚ Bake for 30-35 minutes until browned and cooked through. Cool slightly before slicing.
Wholemeal cheese bread
Makes 1 loaf
Ingredients:
300ml tepid water
500g strong wholewheat flour
10g easy bake yeast
½ tbsp sugar
½ tsp salt
1 tsp olive oil
100g cheese, grated or crumbled
Method:
- Pour 300ml tepid water into a bowl and add the yeast. Stir in half the flour and blend to a thick batter.
- Stir in the sugar, salt, oil and most of the remaining flour, mixing well. Bring together on a lightly floured surface, adding more flour or water to give a soft, but not sticky, dough. Knead until smooth and elastic (10 minutes).
- Shape the dough into a round. Cover the dough with cling film and leave in a warm place for at least 1 hour to rise or until double in size.
- Punch down the dough and roll it out to a rectangle, roughly the width of your loaf pan and around 1cm in depth. Sprinkle the dough with the cheese and roll up like a Swiss roll. Line or grease the loaf pan and carefully place the dough inside it. Cover with clingfilm and leave for another 30min to rise.
- Preheat the oven to 200°C, gas mark 7. Bake 30–35 minutes for a loaf, until the bread sounds hollow when rapped. Cool for 10 minutes before slicing and eating.
Banana walnut Chelsea buns
Makes 8 buns
Ingredients:
250g strong wholewheat flour
1 tbsp easy bake yeast
½ tsp cinnamon + more to sprinkle
¼ tbsp sugar
¼ tsp salt
2 tbsp butter
150-175ml skimmed milk, tepid
2 ripe bananas
100g walnuts
Method:
- Place the flour, yeast, sugar, salt and cinnamon in a large bowl and mix together. Add the butter and rub in until blended. Add 150ml milk and mix until it forms a dough. Add more milk as needed. Knead on a floured surface for 5 min until elastic. Place into a bowl and cover the dough with cling film. Leave in a warm place for at least 1 hour to rise or until double in size.
- When the dough has doubled, place the bananas in a small bowl and mash them. Chop the walnuts roughly. Put both aside.
- Line a baking tray with parchment. Place the dough on a floured service and punch it down. Roll it out into the shape of a rectangle, roughly 1cm in depth (around 30 x 23 cm).
- Spread the dough with the mashed bananas evenly taking care to leave a slight edge to prevent leakage. Sprinkle the dough with the chopped walnuts and a generous amount of cinnamon. Roll the dough up like a Swiss roll and cut into 8 portions. Place on the baking tray, cover and leave to rise for 30min.
- Heat the oven to 200°C and bake 20–25 minutes or until golden brown and cooked through.
Banana walnut loaf
Makes 1 large loaf
Ingredients:
300g wholemeal self-raising flour (or wholemeal flour+1½ tsp baking powder)
¼ tsp bicarbonate of soda
1½ tsp ground cinnamon
100g walnuts, chopped
4 ripe bananas
300g fat free plain yoghurt
2 medium eggs, beaten
25ml vegetable oil
Method:
- Preheat the oven to 180°C and line a loaf pan.
- Combine the flour, bicarbonate of soda and cinnamon together in a large bowl. Add the walnuts and mix together.
- Add 3 of the bananas to the bowl (reserving 1) and mash them completely with a fork. Don’t worry about mixing them with the rest of the ingredients at this point.
- In another bowl, mix the yoghurt, eggs and oil. Pour the wet ingredients into the dry and stir everything until all of the ingredients are just combined.
- Pour into the loaf pan. Slice the last banana lengthwise into thin slices and place on top of the batter in one layer. Bake for 40-50 min until golden brown. Leave in the tin for 5 minutes, then remove and cool until room temperature before slicing.
Banana raspberry nut loaf
This healthy loaf does not contain any added sugar but the fruit makes it sweet enough. It makes a great addition to a lunchbox or a teatime snack. Just store it in the fridge to keep it fresh.
Makes 1 large loaf
Ingredients:
300g wholemeal self-raising flour (or wholemeal flour+1½ tsp baking powder)
¼ tsp bicarbonate of soda
1½ tsp ground cinnamon
100g walnuts, pecans, hazelnuts (or a mix) roughly chopped
4 ripe bananas
300g fat free plain yoghurt
2 medium eggs, beaten
25ml vegetable oil
150g fresh raspberries
Method:
- Preheat the oven to 180°C and line a loaf pan.
- Combine the flour, bicarbonate of soda and cinnamon together in a large bowl. Add the walnuts and mix together.
- Add 3 of the bananas to the bowl (reserving 1) and mash them completely with a fork. Don’t worry about mixing them with the rest of the ingredients at this point.
- In another bowl, beat the yoghurt, eggs and oil. Stir in the raspberries carefully. Pour the wet ingredients into the dry and fold everything together until all of the ingredients are just combined.
- Pour into the loaf pan. Slice the last banana into thin circles and place on top of the batter in one layer. Bake for 40-50 min until golden brown. Leave in the tin for 5 minutes, then remove and cool until room temperature before slicing.
Irish soda bread with Guinness
Makes one tasty loaf
Ingredients:
150g white flour
360g wholemeal flour
100g porridge oats + extra for sprinkling
1 tsp bicarbonate of soda
30g butter
440ml Guinness (or other stout)
Method:
- Preheat an oven to 200˚C and line a baking tray with parchment paper
- Place the flours and bicarbonate in a large bowl and mix together. Rub the butter in until crumbly.
- Add the Guinness and mix together until it forms a slightly sticky dough. Lightly knead it on a floured counter top and form it into a round. Place on top of the baking tray and cut a cross on top of it. Sprinkle with a little oats and bakes 35-45 min until cooked through and golden. Leave it for around 10 min before cutting and serving.
This bread is especially good spread with a little salted butter or a piece of sharp cheese.
Pumpkin bread
I was inspired to come up with a pumpkin bread recipe after eating a fantastic one at the Camphill Café, in Milton Keynes.
Makes 1 loaf
Ingredients:
500g seeded wholemeal flour
1 tbsp 7g fast action yeast
4 tbsp pumpkin seeds
1 tbsp sugar
1 tsp salt
212g (or ½ 425g can) pumpkin puree
150ml very warm milk
Method:
- Place the flour, yeast, pumpkin seeds, sugar and salt into a large bowl and mix. Add the pumpkin puree and warm milk and mix until well blended and it comes together. Add more flour as necessary to make a soft but not too sticky dough.
- Turn the dough out onto a lightly floured surface, and knead until smooth and elastic, about 7 min. Form into a ball and place into a greased boil. Cover with clingfilm and leave in a warm place to rise for 1 hour or until doubled.
- Heat an oven to 190°C and line or grease a baking sheet with a little olive oil. Turn the dough out onto the countertop and knead lightly. Form into a round and place onto the baking tray. Use a knife to make a cross on the top of the dough.
- Bake for 35-40 min until browned and cooked through. Remove from the oven and cool on a rack for 10min before slicing up.
Easy seedy crackers
Makes 30-35 little crackers (4cm x 3cm)
Ingredients:
125g seeded wholemeal flour
⅛ tsp bicarbonate of soda
⅛ tsp black pepper
Pinch of salt
1 tbsp mixed seeds
1 tbsp fresh chives
½ tbsp fresh lemon thyme
½ tbsp fresh oregano
1 tbsp olive oil
70-75g fat-free plain yoghurt
Method:
- Heat oven to 200˚C and line a baking tray with baking parchment or silicone.
- Place the flour, bicarbonate of soda, pepper, salt and mixed seeds in bowl and mix until blended. Roughly chop the fresh herbs, add to the bowl and mix in.
- Add the olive oil and 70g yoghurt and mix together until it forms a dough, adding the extra yoghurt, if needed. Place on a countertop and shape into a ball. Place a large piece of clingfilm over the top and roll out with a rolling pin as thin as you can.
- Cut the dough into little crackers or larger dippers and place on the baking tray. Cook for 8-10 minutes until crisp and golden (they will also harden as they cool). Store in an airtight container to retain their crispness. You can also reheat them in the oven to re-crisp.
Seedy breadsticks
You can use any seeds to make these easy breadsticks but if you want an even quicker version, add the seeds to the dough before rising and omit the sprinkling stage (step 3).
Makes 14
Ingredients:
375g strong wholewheat flour, plus extra for dusting
7g sachet fast action yeast
½ tsp salt
240ml warm water
1 tsp sugar
1 tbsp olive oil
3tbsp mixed seeds
Method:
- Mix the flour, yeast, sugar and salt together in a bowl. Add the water and oil and mix until it forms a dough. Knead the dough until elastic. Leave covered in a greased bowl with cling film and let rise 1hr or until doubled.
- Preheat an oven to 200°C and line a baking tray. Place the dough on a flour dusted countertop and knead it lightly. Roll it out into a rough rectangle around ½ cm in height.
- Sprinkle the seeds over half of the dough starting from the short end of the rectangle. Fold the other half of the dough over the top of the seedy side to cover. Press lightly to seal everything together.
- Cut the dough into long breadsticks around the width of a finger (you can half the length if you prefer them shorter). Twist each piece into a long spiralled breadstick or bake as cut. Place each breadstick on the baking tray slightly apart. Bake for 15-17min until just browned and cooked through. Cool slightly before serving.
