Want to bake more than your basic loaf?

Love to try new flavours but not sure where to start when adding them to your loaf?

Adding new flavours to a basic dough that you’ve already mastered is the simplest way to create new breads without having to learn lots of new recipes.

In today’s video, I show you at least five different ways to add more flavours to your bread. From sweet cinnamon rolls, to roasted nuts and seeds, cheese, herbs, spices and more – here’s how to move on from baking a basic loaf to creating a range of flavoured breads.

Watch the video below or read on to find out more.

Five ways to add flavours to your bread

Create sweet cinnamon rolls

The Epsom Bakehouse cinnamon buns

Flatten out your dough into a rectangle approximately 30cm by 40cm and 1 – 2cm thick. Sprinkle the dough with cinnamon, brown sugar and butter. Roll the dough back up and slice the roll into buns. Lay the buns out to prove before baking.

Add grated cheese to your dough

You could repeat the rolls above but make a savoury version – sprinkle the dough with grated cheese and perhaps pair it with pesto, or yeast extract spread.


Alternatively, grate the cheese directly into the flour before mixing and kneading your final dough. You could also add spices such as paprika, or some mustard powder.

Use spices and herbs to complement other flavours

A whole range of herbs and spices can be added with the flour and kneaded into your dough. These will often complement other flavours, so have fun experimenting.

Some simple combinations could be fresh thyme with grated cheese and roasted walnuts. Or add ground cardamom and orange zest to a sweet dough. These hot cross buns are a delicious recipe to try. #

The Epsom Bakehouse chocolate orange cardamom hot cross bun recipe

Adding seeds and nuts to your dough

If you love a seeded loaf, you’re not alone – it was my most popular bread when I baked and sold bread locally. Choose a mix of your favourite seeds and soak them, ideally overnight but for at least an hour before adding them to your dough. Soaking will simply make your seeds softer in the final loaf. You could try this seeded loaf recipe.

Nuts also make a great addition. Try roasting them before chopping them up and adding them once you’ve completed the first rise of your dough.

Using fresh ingredients to flavour your dough

Fresh vegetables such as peppers and cherry tomatoes work really well in bread dough. But don’t add them in raw – they’ll add too much moisture to your dough.

Instead, roast them in the oven to both increase their flavour and dry them out. Then mash them or blitz them in a food processor to create a paste that you can add to your dough. Try this recipe as a start.

Using these tips?

So will you be using any of these flavour suggestions in your next loaf? Or making up your own combination? Let me know in the comments what you’re planning to bake.

If you’ve enjoyed this blog, or have any further breadmaking questions, do let me know in the comments! Or why not check out more breadmaking recipes, hints and tips on the blog.

You can also join my supportive community of home bread bakers over on Facebook. From sharing great bakes and recipes to asking and answering key breadmaking questions, there’s plenty to learn and join in with.

Want to learn more about baking your own great bread at home?

Tired of turning out loaves that resemble bricks and instead want to know the secrets to light, fluffy bread? Want to see the steps I take to bake great bread in my home kitchen?

If you’re new to bread baking or just want to sharpen your skills, you can learn to bake great bread on my new online bread making course, launching soon.

Want to be the first to know more? Join the waitlist here and you wil be!