Rosemary, Parsnip & Parmesan Loaf Cake from Modern Baker: A New Way To Bake by Melissa Sharp & Lindsay Stark While this is perhaps more of a savoury cake than bread, this classic cheese, vegetable and herb combination is a delicious accompaniment to soup or even eaten on its own with butter. Using nutty spelt flour, this is a quick alternative to bread that puts seasonal root veg to good use. Quinoa & Chia Bread from Naturally Sassy by Saskia Gregson-Williams This nutty gluten-free bread swaps regular flour for wholesome quinoa and chia seeds, enriched with honey, fresh lemon and mixed seeds. It’s a good idea to make a double batch, then slice and freeze it to use as you go. Order a copy of Naturally Sassy here. Walnut Rye from The Recipe Wheel by Rosie Ramsden “Rye flour gives this loaf a tight, dense crumb and a sharp, nutty flavour”, says Rosie Ramsden about this dark, crumbly and complex loaf. Using majority rye flour, this is great if you still have a little wholemeal and strong white bread flour in your cupboards to use up. This is even better toasted with creamy burrata or mozzarella and pesto for a springtime lunch. Order a copy of The Recipe Wheel here. Rye & Malt Sourdough from Bread, Cake, Doughnut, Pudding by Justin Gellatly For the aspiring bakers among you, Britain’s best baker himself, Justin Gellatly, shares his rye and malt sourdough – an impressive loaf using rye grain and flour, liquid malt extract and a sourdough starter. The perfect sandwich loaf. Order a copy of Bread, Cake, Doughnut, Pudding here. Wholemeal Griddle Bread (Parathas) from My Kitchen Table: 100 Essential Curries by Madhur Jaffrey These flat, wholemeal breads are quick to make using either wholemeal and plain flour or chapati flour. No rising necessary, whip these up to eat with curries or stews. Order a copy of My Kitchen Table here. Sweet Coconut Loaf from Superfood Breakfasts by DK Publishing This sweet coconut and rice flour loaf is ideal for breakfast. Experiment with your toppings – yoghurt with berries and nuts, peanut butter or jam. You could make your own fruit compote using any berries or apples leftover in your fruit bowl – simply add to a pan and simmer down over a low heat with a squeeze of honey or a sprinkling of sugar, if you like. Order a copy of Superfood Breakfasts here. Fried Pizza from The River Cafe Classic Italian Cookbook by Rose Gray & Ruth Rogers OK so this isn’t your typical loaf but it’s definitely a carb we’d happily put in the ‘bread’ category. Make these thin, crispy fried pizzas with rye flour and top with whatever cheese, tomatoes or odds and ends you’ve got in the fridge. Order a copy of The River Cafe Classic Italian Cookbook here.
