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Breads

Recipes 

Delicious Breads of all kindsThese recipes are all Vegetarian or Vegan. We are looking for some reliable and tasty Glutenfree Bread recipes and will add them as soon as we can. In the meantime, please browse our Glutenfree range, e.g. Glutenfree White Bread & Pizza Mix. If you have tried and tested alternatives we would love to hear from you - just give us your feedback

Our Ingredients are GMO-free, ethically sourced and most are Organic. 

Cheela Flatbread   Spicy Millet Bread    Lavash    Panini Rolls    Linseed Rolls

Cheela Flatbread

Vegetarian,*Vegan
(*Vegan substitute butter with dairy-free alternative e.g. soy/sunflower)
 

Ingredients

1 cup Rice Flour
1/2 cup Gram Flour (Chickpea, Besan, Garbanzo)
1 medium size Onion, finely chopped
1 medium size Tomato, finely chopped
1 grated Carrot
1-2 chopped Green Chillies, finely chopped
Coriander leaves (Cilantro),finely chopped
Salt to taste
Vegetable Oil to fry

Method:

  1. Put all ingredients in a bowl, except the oil. 
  2. Gradually add Water until mixture has consistency of a thick batter
  3. Heat oil in flat frying pan (Tava/cast-iron if you have one) and spread 1/2 cup of batter over it for each bread. Pour into centre and spread with spatula/spoon.
  4. Fry on one side and flip and cook on the other side as well. 
  5. Serve hot. Try with vegetable dish and chutney.

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Spicy Millet Bread

Vegetarian,*Vegan
(*Vegan substitute butter with dairy-free alternative e.g. soy/sunflower)
 

Ingredients

90g Millet
550g Strong unbleached Plain flour
2 tsp Sea salt
1 tsp sugar (Agave sugar alternative available)
1 tsp dried chilli flakes (optional)
7g sachet easy-blend dried yeast
25 g unsalted butter (or dairy-free alternative for Vegan)
1 onion, roughly chopped
1 Tbsp Organic Cumin seeds
1 tsp Organic Turmeric

Method

  1. Bring 200ml water to the boil, add the Millet, cover and simmer gently for 20 minutes until the grains are soft and the water is absorbed. Remove from heat and leave to cool until just warm.
  2. Mix together the flour, salt and sugar, chlli flakes and yeast in a large bowl. Stir in the Millet, then add 350ml warm water and mix to form a soft dough.
  3. Turn out the dough on to a floured work surface and knead for 10 minutes. If the dough seems a little dry, knead well until the dough is smooth and elastic.
  4. Place the dough in an oiled bowl and cover with oiled clear film or a dish towel. Leave to rise in a warm place for 1 hour until doubled in size.
  5. Meanwhile, melt the butter (or dairy-free substitute) in a heavy-based frying pan, add the onion and fry for 10 minutes until softened, stirring occasionally, Add the cumin seeds and turmeric, and fry for another 5-8 minutes, stirring constantly, until the cumin seeds begin to pop. Set aside.
  6. Knock back the dough by pressing down with your knuckles to deflate the dough (see tip), then shape into a round. Place the onion mixture in the middle of the dough and bring the sides over the filling to make a parcel then seal well.
  7. Place the loaf on an oiled baking sheet, seam-side down, cover with oiled clear film and leave in a warm place for 45 minutes until doubled in size. Preheat the oven to 220C/425F/Gas 7 during this time.
  8. Bake the bread for 30 minutes until golden. It should sound hollow when tapped underneath. Leave to cool on a wire rack.

Tip: To test if a dough has risen properly, press it gently with your finger. If it springs back at once, the dough is not ready and should be left for another 15 minutes before checking again. If it does not spring back all the way, then rising is complete. 

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Lavash

Vegetarian, Vegan

Easy Lavash Flatbreads great for Mezze evening

 Although these are made with yeast they are flat breads, cooked on a griddle or frying pan. The recipe is Armenian in origin and is good with lentil or curry dishes, or great for wraps. We tried them at our first Vegetarian Potluck evening in the shop, as a warm Tear 'n Share with Beetroot & Walnut Houmous.


Ingredients

350g strong plain white flour
1 tsp Sea salt
115g fine plain wholemeal flour
1 sachet 7g easy-blend dried yeast
300ml warm water approximately

Method

  1. Sift the white flour and salt into a large bowl. Stir in the wholemeal flour and yeast. Make a well in the middle and add enough water, mixing to form a soft dough.
  2. Turn the dough on to a lightly floured surface and knead it for about 10 minutes until smooth and elastic. Shape into a round, place in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
  3. Knock back the dough on a lightly floured surface, then divide into 12-15 portions. Shape each portion into a round, cover and leave to rest for 30 minutes.
  4. Take one ball of dough at a time and roll it out on a lightly floured surface as thinly as possible to make a large, almost translucent round (usually at least 15cm in diameter). Dust off any excess flour.
  5. Heat a griddle or heavy-based frying pan until very hot. Cook the dough round on the hot griddle for about 1 minute, then flip it over and cook the other side for about 30 seconds, or until the bread is lightly browned.
  6. Remove and place on a wire rack to cool. Repeat with the remaining balls of dough, rolling out and cooking each one individually. Serve warm or cold.

Makes:  12-15 lavash  Preparation time:  30 minutes, plus rising and resting.  Cooking time:  25 minutes.

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Panini rolls

Vegetarian, Vegan

Ingredients

450g strong plain white flour
1.5 tsp fine Sea salt
1 sachet 7g easy-blend dried yeast
4 Tbsp organic extra-virgin olive oil, plus extra for glazing
250ml warm water, approximately

Method

  1. Grease or flour 2 baking sheets and set aside. Sift the flour and salt into a large bowl, then stir in the yeast. Make a well in the middle and add the oil and enough water, mixing to form a soft dough.
  2. Turn the dough out on to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Shape the dough into a round, place  in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
  3. Knock back the dough on a lightly floured surface, then divide into 12 equal portions. Shape each portion into a ball and place on the baking sheets, spacing them well apart. Brush with olive oil, cover and leave to rest in a warm place for 20-30 minutes, or until doubled in size.
  4. Meanwhile, preheat the oven to 200C/400F/Gas mark 6. Using a sharp knife, cut a cross in the top of each roll. Bake the rolls for about 15 minutes, or until golden brown. Transfer to a wire rack to cool. Serve warm or cold.

Makes: 12 rolls  Preparation time: 25 minutes, plus rising. Cooking time: 15 minutes.

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Linseed rolls

Vegetarian, Vegan

Ingredients

250g strong plain white flour
1/2 tsp fine Sea salt
250g strong plain brown flour
2 tsp fast-action dried yeast
1 Tbsp light soft brown sugar
2 Tbsp linseeds, plus extra for sprinkling
300ml warm water, approximately

Method

  1. Grease or flour 2 baking sheets and set aside. Sift the white flour and salt into a large bowl, then stir in the brown flour, yeast, sugar and linseeds. Make a well in the centre, then add enough water, mixing to form a soft dough.
  2. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Divide the dough into 12 equal pieces and shape each piece into an oval shape. Place on the baking sheets, cover and leave to rise in a warm place until doubled in size.
  3. Meanwhile, preheat the oven to 220C/425F/Gas 7. Brush the rolls with a little water and sprinkle with linseeds. Bake the rolls for 15-20 minutes, or until risen and golden brown. Transfer to a wire rack to cool. Serve warm or cold.

Makes: 12 rolls  Preparation time: 25 minutes, plus rising. Cooking time: 15-20 minutes.

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