Easy Homemade Bread Recipes

For kids easy homemade bread recipes are fun to get involved in baking. It is a great opportunity to bake a variety of breads or buns for the whole family and with that to spice up breakfasts and lunch boxes.

The bread recipes are:

  • free of additional sugar
  • ferment the spelt flour to reduce phytate levels
  • reduced gluten content by adding a gluten free component

My family experimented with bread making quite a bit.The simple spelt bread recipe is the best result we achieved. So it is only natural that the spelt bread dough is used as a base recipe for the following:

One sixth of the flour is replaced by whatever you choose your bread to become and some distinctive spices are added. These additions make an ordinary bread special.

Rushing when tackling homemade bread recipes compromises the result.

The bread dough needs at least about 7 hours to ferment and rise in a warm place. Longer is fine. We left it up to 12 hours depending on how the day went. If in the rare occasion something comes in between the baking there is no reason to worry just punch the dough back and leave for up to two days in the fridge (that is the time we already tried). Usually the dough is prepared either in the morning to bake in the evening, or in the evening to enjoy the easy bread recipe freshly baked in the morning.

New bread recipes:

Got to buckwheat bread
Go to sweet carrot bread recipe
Go to pumpkin bread
Go to naan bread
Go to pita bread recipe

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Homemade bread recipes:

Himalayan crystal saltSalt

List of ingredients to prepare the base recipe:

Makes: two loafs of 13 by 22 cm baking forms or 20 buns

  • 5 cups of white spelt flour
  • 1 teaspoon of dried yeast
  • 1 cup luke warm water
  • 3 teaspoons Himalayan salt
  • 1 cup of  kefir

After the fermentation and rising time add the ingredients that make the chosen bread.

Got to buckwheat bread
Go to pumpkin bread
Go to sweet potato bread
Go to olive onion bread
Go to zucchini bread
Go to carrot bread

Directions to the homemade bread recipes:

  1. Measure the flour into a large kneading bowl (or salad bowl) that takes about 5 litres.
  2. Press a hole into the middle of the flour and mix the teaspoon of yeast with about a cup of luke warm water into the middle hole. Wait 5-10 minutes or until bubbles are visible.
  3. Around the flour heap add the 3 teaspoons of Himalayan salt, and the cup of kefir.
  4. When the bubbles are visible knead everything together until a smooth mass has formed. If the dough seems too dry and it is difficult to bind all flour in one flour ball add one or two tablespoons of additional water.
  5. Let the dough ferment and rise in a warm place for 7-12 hours. (If something comes in between punch back and keep the dough for up to 2 days in the fridge.)
  6. When the dough is punched back work under the cup of ingredients that make the bread of your choice with its particular spice or seeds. (One cup is the easiest to handle without it getting to sticky more up to two cups works but is a lot more difficult as the dough becomes more sticky and runnier. It forces to work a lot faster.) Half the dough and form two loafs to place into two 13 by 22 cm baking forms or about 20 buns.
  7. Covered with a towel, let the bread loafs (buns) rise for another 30 minutes.
  8. Preheat the oven to 200 C° (Convert!) and bake the bread for 20 minutes. When the timer goes off cover the bread with foil (shiny side towards the bread) and reduce the heat to 180 (Convert!). Bake the bread for another 40 minutes. The finished bread should have a honey coloured crust.

Buns:  are finished baking after 20-25 minutes at 180(Convert!)

Bread: Before enjoying the freshly baked bread let it cool down for 20 minutes to make a cleaner cut. The bread will be soft and fluffy. You might want to cut the slices a bit thicker because it is so fresh.

Rushing when baking bread results in a dense outcome:

The rising time is important. There are no short cuts in bread baking, if the dough didn’t rise at least to double its size the result will be most certainly be a lot denser.

Buckwheat bread

buckwheat bread
buckwheat flourBuckwheat Flour
ground cardamom

  • 1 cup of buckwheat flour
  • 1/2 cup of walnuts, chopped
  • 1 teaspoon of cardamom

Knead the above ingredient under the basic fermented dough, let rise and bake.

Pumpkin bread

pumpkin bread
buttercup squash
ground cumin

Take one cup of steamed buttercup squash or any other winter squash and mash it up. Then knead it under the pre-fermented dough with 1/2 cup of pumpkin seeds and a teaspoon of ground cumin.

Sweet potato bread/buns also known under kumara bread/buns

sweet potato bread
Burger buns with sweet potato
sweet potatoesKumara

Steam, cool and mash sweet potatoes/kumaras (about 2 small sweet potatoes/kumaras) and knead them well under the pre-fermented dough. We tested the orange ones.

This mix is at the moment our favourite. It also makes for especially nice burger buns.

Olive bread

Olive/onion bread
onionYellow onion

Knead under the basic pre-fermented dough a cup of finely diced onion with 16 pitted and diced olives and a teaspoon of dried rosemary and dried sage.

Sugar free bread recipes:

The zucchini bread and the carrot bread were responses to the widely known sweet bread variations of both. After we read in the book “Cure your tooth decay” by Ramiel Nagel how sugar and phytate levels negatively influence the ability of nutrients to be assimilated by the body, we had to try a sugar free and fermented version.

Both attempts were a success and can be recommended.

Zucchini bread

sugar free zucchini bread

Or choose to knead a cup of shredded zucchini with 2 teaspoons of dried basil.

Carrot bread

carrot bread, sugar free

An other good result of our homemade bread recipes was a carrot bread.

One cup of finely grated carrots with ½ a cup of chopped walnuts and a teaspoon of cinnamon are added to the basic dough.

If you have more exciting ideas on delicious homemade bread recipes why not share the journey to its creation, the recipe and a photo?

More recipes to indulge on

go to kefir bread recipe
Go to zucchini bread recipe
Go to homemade breads and rolls
Go to easy banana bread recipe
Go to home baked yeast bread

Bread is one of the most varied staple food. Each country has its own way of preferred grain and method to prepare it. There are the German sour-dough breads, the French baguette, the English white loafs or the Middle Eastern flat breads like pita and Indian naan breads.

What is your favourite bread and why? Do you have a special way to prepare it?

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