Excellent recipes for baking in the home bakery in one place. Try the best variants!

Looking for more home bakery recipe tips?

Here are some of them!

With us, you can easily bake several different types of bread, as well as buttermilk.

So let’s do it!

Classic white bread

Bread from the home bakery tastes great. This recipe resembles a light toasted bread. You can treat yourself to it for breakfast spread with your favorite marmalade, for example.

Ingredients:

• 1 cup of lukewarm water (approx. 45 °C)
• 2 tablespoons of white sugar
• 1 packet of dry yeast
• 2 tablespoons of melted butter
• 2 tablespoons of oil
• 2 cups light bread flour
• 1 teaspoon of salt

Method:

• Pour water into the home bakery, pour sugar into it and add yeast.
• Let sit for 10 minutes.
• Then add butter, oil, flour and salt.
• Bake on the basic program (light loaf).

Homemade whole wheat bread

Homemade bread has never been easier. Just pour everything into the baking pan and let it rest. And in addition, you can expect great taste enjoyment.

Ingredients:

• 1 and ⅓ cup of water
• 2 tablespoons of oil
• 1 and ¼ plain flour
• 1 and ¼ semi-coarse flour
• 1 cup whole wheat flour
• 3 tablespoons of sunflower oil
• 2 spoons of sugar
• 1 teaspoon of salt
• 2 tablespoons of dry yeast
• 3 spoons of ground flax seeds

Method:

• Put all the ingredients in the oven according to the manual.
• Select the dough function.
• Then take the finished dough out of the oven, put it in the bread pan and let it rise in a warm place, covered, for about 1 hour.
• Bake in a preheated 350°C oven for 30 minutes.

Spelled bread from the home bakery

Spelled flour is a healthier option for our intestines. It contains less gluten than classic wheat flour. Try this spelled bread recipe and you won’t want another!

Ingredients:

• 1 teaspoon of dry yeast
• 500 g of whole grain spelled flour
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 1 tablespoon of oil
• 360 ml of water

Method:

• Put all the ingredients in the bakery according to their preferences.
• Set it to whole grain bread, quick program, 900g loaf and toast as desired.

Homemade rye bread with sourdough

You can bake rye bread from the home bakery as early as the 4th day after starting the leaven. Although it does not yet have the true fermentation effect, it gives the loaf a perfect taste.

Ingredients:

• ¾ cup of water
• 1 cup sourdough
• 1 and ½ teaspoons of salt
• 2 and ⅔ cup bread rye flour
• 1 and ½ teaspoons of dry yeast

Method:

• Put all the ingredients in the oven.
• Bake on the basic program.

Sourdough bread without yeast

You can bake this wonderful and crispy bread from mature sourdough. The fermentation process takes your baked creation to the next level. This is because you will achieve a more dietary and digestible version of the pastry.

Ingredients:

• 450 g of rye bread flour
• 125 g sourdough (approx. 9 spoons)
• 280 ml of water
• 1 and ½ teaspoons of salt
• seeds of your choice (sesame, pumpkin, flax, …)

Method:

• Place the ingredients in the oven, including the seeds.
• Set the oven according to their capabilities so that the dough rises for 4 to 6 hours (you can start baking as soon as the dough is almost at the height of the end of the container).
• Bake like dark bread for about 70 minutes.

Homemade sourdough recipe

Ingredients:

• 1 cup whole grain rye flour
• 1 cup lukewarm water

Method:

• On the first day, start your yeast by mixing these two ingredients.
• Choose a larger mason jar.
• The leaven should have a thicker consistency (like pancake batter).
• Cover it with a towel and leave it at room temperature until the next day.
• The next day, the yeast should contain bubbles (If it doesn’t, let it sit until the next day).
• On the third day, add about 80 ml of water and 80 g of flour to it, mix, cover and let it ferment until the next day.
• Repeat everything on the fourth day.
• If you want to start using yeast from the 4th day, you can flavor your bread with it.
• Otherwise, put it in the fridge an hour after feeding.
• If you don’t take anything from him, you only need to feed him in about 4 days.
• Take it out of the fridge, leave it at room temperature for an hour, then feed it, let it rest for an hour, then put it in the fridge.
• Do this for a total of 14 days until the yeast is ready.
• When removing yeast, you must always saturate it.
• You can tell if the yeast is hungry when it drops.
• It should taste sour and have a grayish color.

Dumplings from the home bakery

Prepare even dumplings in the home bakery! It’s quick, easy and you’re sure to enjoy it.

Ingredients:

• 1⁄2 liter of milk
• 2 eggs
• 1 kg coarse flour
• 1 and 1⁄2 teaspoons salt
• 20 g of yeast
• 2 rolls

Method:

• Put everything in the home bakery and turn on the “Dough” program.
• At the end of the program, remove the dough and shape the dumplings.
• Cook the dumplings in boiling water for 10 minutes on each side.

Onion bread

This is an absolute treat! Bake homemade bread with onions and coriander in your bakery, which will make your ordinary breakfast or snack special.

Ingredients:

• 600 g plain flour
• 400 ml of milk
• 15 g of butter
• 2 teaspoons of salt
• 1 and 1/2 teaspoons of dry yeast
• 3 spoons of sugar
• 1 teaspoon ground coriander
• 1-2 onions
• 2 tablespoons of oil

Method:

• Clean the onion, cut it finely and fry it in oil until golden.
• Let it cool down.
• Pour the milk into the container from the bakery, gradually add the dry yeast, butter, sugar, salt and finally the flour.
• Place the filled container in the oven and set the basic program for baking bread, usually marked with the number 1, size 1000 g and medium browning.
• A standard program should last approximately three and a half hours.
• You can add onions to the dough right away or after the signal to add ingredients sounds between rising and kneading.
• Enjoy your meal!

Rolls baked in a home bakery

If you ever get a craving for fresh rolls, use your home bakery. This way you will achieve the most satisfactory result. And maybe they will evoke nostalgia in you and bring you back to your childhood.

Ingredients:

• 1 cup of lukewarm milk
• ½ cup melted butter
• 4 cups plain flour
• 2 eggs
• a pinch of sugar
• 1 teaspoon of salt
• 2 and ½ teaspoons of instant yeast

Method:

• Add the ingredients to the bakery.
• Select the dough program.
• Divide the finished dough into 2 loaves.
• Roll each loaf into a round pancake, then divide it into 8 pieces (like a pizza).
• Roll each piece starting with the widest side and place on a baking sheet lined with baking paper, with the flaps facing down.
• Cover the tray with a tea towel and let the rolls rise for about 2 hours at room temperature until they have doubled in size.
• Bake at 180°C for about 12 minutes.

Spread from the home bakery

Whether it’s Christmas or Easter, don’t be unprepared. You can easily make an amazing spread in your home bakery. In addition, the dough will be amazingly fluffy and pliable.

Ingredients:

Liquid

• 1 egg
• 200 ml of lukewarm milk
• 7 tablespoons of melted butter
• 5 tablespoons of vegetable oil

Dry

• 5 spoons of sugar
• ½ teaspoon of salt
• lemon peel
• 450 g semi-coarse flour
• 50 g of whole wheat flour
• 22 g of fresh yeast
• 1 and ½ teaspoons of dry yeast

Other ingredients

• raisins soaked in rum (ideally overnight
• almond

Method:

• Pour the liquid into the baking dish, then pour in the dry ingredients.
• Select the program for baking sweet, leave the crust to medium and select the weight to 750 g.
• Add raisins and almonds when announcing the addition of ingredients.

Homemade potato bread

Potato bread? A rarity today, a common thing in the past. If you have some leftover boiled potatoes, bread is the perfect way to use them up. They give the dough suppleness and a slightly earthy taste, which stands out especially in combination with butter and salt.

Ingredients:

• 300 ml of lukewarm water
• 25 g of butter
• 1 egg
• 3 boiled potatoes (approx. 150 g)
• 1 teaspoon of granulated sugar
• 2 teaspoons of salt
• 630 g wheat bread flour
• 2 teaspoons of dry yeast

Method:

• Pour lukewarm water into a large baking dish fitted with medium dough hooks, add softened butter and eggs.
• Grate peeled boiled potatoes on top, add sugar, salt, flour and finally yeast.
• Set program 6 – Fast, bread size 1000 g, light color.
• If the dough is too thin, add a little flour, it depends on the type of potato.
• Leave the baked bread to cool for a while and then turn it out onto a wire rack.
• It tastes best fresh on the first day.

In addition to baking, you can also cook or bake in the home bakery. In addition to jams, you can also prepare a fragrant lunch.

The ideas are unlimited.

Which flour to choose for home baking?

From a technical point of view, the home bakery generally has no requirements for the type of flour you will use for baking.

• For bread, you can use wheat flour of all degrees of grinding, which the home bakery can handle easily.
• Rye flour is also partly suitable for home baking. This flour is mostly used in heavy yeast doughs where the machine has to use more force to knead. However, most bakeries can handle it.
• Because of its texture , spelled flour is also somewhat more difficult to process than wheat flour. However, the home bakery can usually handle it very well.
• Quinoa flour comes from the South American grain quinoa and has a slightly nutty taste. In the bakery, it is usually used together with other types of gluten-free flour.
• Potato flour is also often sold as cornstarch and has good baking properties. When baking in a bakery, it is often mixed with other types of gluten-free flour.
• Rice flour tastes very mild, but does not have good baking properties. Therefore, it is usually just one ingredient among several types of gluten-free flour.
• It is very easy to process corn flour , which gives bread an exotic, yellow color.

And what recipes from the home bakery are your favorites?