No kneading, no waiting for the dough to rise - these breads can be mixed and ready for putting in the oven in less than 15 minutes. Linda Collister, baking expert, tells you how to make a variety of quick breads using fresh herbs, spices, seeds, nuts, fresh fruit and vegetables for texture and taste. There are Savoury Breads to serve with soups and salads. These include Quick Rye Bread and Sri Lankan Coconut Roti. In Cornbreads, you will find recipes such as Buttermilk Cornbread that use milled and fresh corn. Breakfast Breads are a delicious way to start the day, but you can also eat them for brunch or tea. Old-fashioned Blueberry Gingerbread and Sultana Almond Bread are among the novel ideas. For snacks and lunchbox treats you can try Small Breads, from Spring Onion Rounds to Quick Spiced-cider Doughnuts.