Recipe Catalog
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Wheat bread with onion is a traditional Italian bread with a tender texture and rich aroma. The light sweetness of wheat flour combined with the creamy softness of butter creates a harmony of flavors, while the fried onion adds spiciness and a hint of caramel. The history of this bread goes back centuries when it was baked in Italian households for everyday meals. It is perfect for breakfast, especially with cheese or olives, and complements warm soups and meat dishes. With its aromatic onion and airy structure, this bread becomes an ideal choice for cozy family dinners. Enjoy its crispy crust and soft, fragrant crumb!
10
8
60
Nut and oat-wheat unleavened bread is a true embodiment of simplicity and flavor. This recipe is rooted in European culinary traditions that value the naturalness of ingredients and rich taste. Oats soaked in buttermilk give the bread a tender texture, while walnuts and pumpkin seeds add crunch and a light buttery sweetness. The unleavened dough is lovingly shaped and baked to a golden crust that can be highlighted with olive oil or egg yolk. This bread pairs wonderfully with honey, cheese, or butter, perfectly complementing both a morning breakfast and a cozy evening dinner. Each slice carries the warmth of home and the taste of nature.
10
4
80
Wheat bread for sandwiches, made in a bread maker, is a symbol of home comfort and the perfection of European cuisine. Its airy, soft texture perfectly complements the dense crust, creating an ideal base for various sandwiches. The origins of such bread trace back to Italian baking traditions where harmony of flavors and simplicity of preparation are important. Delicate butter adds subtle richness, while a balanced amount of salt and sugar enhances the natural flavor of wheat flour. This bread is convenient for both morning sandwiches and exquisite snacks, and making it in a bread maker ensures consistently perfect results. The home aroma of fresh bread fills the kitchen with warmth and creates a sense of coziness, inviting enjoyment with every bite.
6
10
300
Dark rye-wheat bread is a symbol of home comfort and age-old traditions. Its recipe is based on the harmony of two types of flour: rye, which adds depth of flavor, and wheat, which provides softness of texture. The long fermentation process reveals complex aroma nuances, creating bread with a crispy crust and rich, slightly sour taste. This bread pairs perfectly with butters, cheeses, smoked meats, and honey. It has become an integral part of world cuisine, embodying the spirit of European villages and the coziness of old bakeries. In baked form, it retains freshness for a long time, allowing enjoyment of its flavor for several days. Each loaf carries the warmth of the master's hands and the breath of traditions that connect generations.
5
12
540
Irish rye-wheat bread is the heart of traditional Irish cuisine. Its history dates back centuries when the people of Ireland baked bread without yeast using available ingredients. The delicate blend of wheat and rye flour gives the bread lightness, while kefir makes the crumb soft and aromatic. The crispy crust, subtle hint of caraway, and slight tang make it an ideal addition to a morning breakfast or hearty dinner. This bread is especially good with butter and honey, as well as paired with traditional Irish soups and stews. It is easy to prepare, and its natural flavor brings comfort and warmth to every home.
7
12
60
Yeast wheat bread is a symbol of home comfort and Russian culinary traditions. Its history goes back centuries when bread was the staple of nutrition. This aromatic, airy, and tender bread with a thin crispy crust pairs well with any dish—from soups to sweet jams. It has a soft, slightly sweet taste due to the sugar added, while the yeast gives it a pleasant porous texture. Such bread is perfect for a hearty breakfast, sandwiches, or simply with tea and honey. During the preparation process, the dough goes through several stages that allow it to expand and become incredibly airy. The smell of fresh bread filling the home creates a cozy atmosphere, and a slice of warm yeast bread becomes a true gastronomic delight.
6
11
120
Whole grain bread is a traditional European product deeply rooted in home baking. Its texture is dense yet airy, and its flavor is rich with subtle nutty notes from the whole grain flour. This bread is healthy, high in fiber, and perfect for morning toasts or sandwiches with cheeses and pâtés. Baking it with steam creates a crispy crust, while slow cooling under a towel makes it especially soft inside. Such bread is not just a staple of the meal but a symbol of comfort and home warmth.
5
4
100
Recipe by Andrey Krasov, chef of the Greek restaurant Eva.
17
1
20
Wheat-rye bread with raisins and caraway is a harmonious blend of European baking traditions and refined taste. Historically, this bread originated in the northern regions of Europe where rye flour was a staple food. The rich aroma of caraway adds spiciness, while dark raisins provide sweet notes, creating a balance between the deep density of rye dough and the softness of wheat flour. Thanks to a special mixing and baking method, the bread is airy inside and crispy outside. It perfectly complements cheese platters, is suitable for sandwiches with smoked meats, and pairs wonderfully with honey or butter for morning coffee. This bread not only delights the palate but also fills every meal with coziness.
6
4
160
Wheat yeast bread in a multicooker is a cozy symbol of home warmth and traditional Russian cuisine. Its history dates back to ancient recipes when housewives baked bread in ovens following age-old traditions. This bread has a soft and airy texture with a thin golden crust and a delicate wheat flavor complemented by light sweetness and subtle yeast notes. It is versatile – perfectly pairs with both butter and honey as well as savory snacks. Thanks to the multicooker, the cooking process becomes convenient, and the bread always turns out magnificent. A great choice for family breakfast or cozy tea time!
6
10
120
Bread made with wheat sourdough and rye malt is a true embodiment of Russian baking traditions. Its history dates back centuries when sourdough was the basis for bread making and rye malt added a rich aroma and sweet flavor to the baked goods. This bread is airy with a crispy crust and a rich grain bouquet, harmoniously combining the slight acidity of the sourdough with caramel notes of the malt. It pairs wonderfully with soups, meat appetizers, and cheeses, and serves as an excellent base for homemade sandwiches. Such bread is not only nutritious but also possesses a deep character that conveys the spirit of traditional Russian cuisine.
8
4
205
Wheat-rye bread is a symbol of home comfort and European baking traditions. It combines the softness of wheat flour with the subtle, slightly sour taste of rye. This bread was especially popular in Central and Eastern Europe, where rye flour has always held an important place in cooking. Its dense yet airy texture is perfect for sandwiches, soups, or simply as an accompaniment to fragrant butter and cheese. Preparation requires patience and care: the gradual maturation of the dough enriches its flavor, while steam baking gives the crust an appetizing crunch. This bread can be used as a base for rustic snacks, served with smoked products or enjoyed with honey and jam. It embodies the spirit of tradition and the cozy aroma of fresh baking familiar since childhood.
5
12
210
Wheat bread is the foundation of Russian cuisine, a symbol of home comfort and simple joys. Its history dates back to ancient times when each family baked bread with their unique recipe. Wheat bread has an airy crumb with a delicate aroma of fresh baking, a slightly sweet taste, and a crispy crust. It pairs perfectly with butter, honey, or traditional Russian soups. This bread can be enhanced with spices or seeds, giving it new flavor nuances. Suitable for breakfasts, lunches, and dinners, its preparation fills the home with coziness and warmth. It is made with patience as each stage is an art of transforming simple ingredients into a fragrant symbol of the home hearth.
6
12
195
Lenten bread made from spelt flour with onions is a fragrant and nutritious product that comes from deep European traditions. Spelt flour, known for its light nutty note and rich composition, gives the bread a dense texture and rich flavor. The added sautéed onions provide a gentle sweetness and appetizing aroma, making it an excellent complement to any dish. This bread is perfect for a lenten diet, pairing well with vegetable soups, pâtés, or simply with olive oil. Its simplicity in preparation and richness of taste make it a favorite choice among those who appreciate natural and healthy foods.
7
4
15
Baked chicken breast with pepper in lavash or pita with onion is a modern interpretation of traditional European street snacks. Inspired by Mediterranean motifs, this dish combines the freshness of vegetables with the aroma of spices and the tenderness of chicken fillet. The combination of sweet pepper, onion, and aromatic herbs creates a rich flavor, while lime juice adds a zesty freshness. Baking at high temperatures gives the chicken a caramelized crust that enhances its aroma. Slightly warmed lavash or pita becomes soft and elastic, perfectly encasing the juicy filling. This dish is versatile—ideal for a light lunch or a picnic. The finished roll is easy to hold in hand, and creamy sour cream adds pleasant softness and balance to the taste. Its simplicity and richness make this recipe perfect for everyday enjoyment.
10
4
30
