Jamie Oliver’s Protein Bread

Just a super quick post today all about this amazingly easy and tasty protein packed bread from Jamie Oliver’s Everyday Super Food cookbook. I whipped this up the other Sunday and had a super snacky tea with some ham, cheese and chutneys and it was just delicious. You can find the recipe here but I’ll go through it quickly now too!

It’s packed full of seeds and is full of flavour. It’s definitely not sandwich bread as it doesn’t hold as well as your average Warburtons loaf but it’s fab if you’ve got people over and really want to impress with the buffet spread! This isn’t my recipe, it’s Jamie’s and that’s why it’s so good, I just really wanted to share it.

Ingredients:

  • 1 x 7 g sachet of dried yeast
  • 4 tablespoons extra virgin olive oil
  • 250g flour
  • 100g ground almonds
  • 50g linseeds
  • 100g mixed seeds, such as chia, poppy, sunflower, sesame, pumpkin
  • 1 sprig of fresh rosemary
  • 4 large free-range eggs
  • 3 teaspoons Marmite , optional

Method (Straight from Jamie’s website!)

Preheat the oven to 190ºC. Line a loaf tin with greaseproof paper.

Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave aside for 5 minutes.

Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle.

Pick, finely chop and add the rosemary leaves. Crack in the eggs, add the Marmite (if using – simply leave it out for a gluten-free friendly loaf) and beat together, then pour in the yeast mixture.

Whisking as you go, gradually bring in the flour from the outside until combined – it’ll be more like a batter than a dough.

Pour into the prepared tin and smooth out nice and evenly on top.

Now you’ve got two choices – bake it straight away and it’ll puff up a bit more and taste fantastic, or cover and place it in the fridge overnight and allow some slightly more complex sour flavours to develop. Both are brilliant, just different.

To bake, place in the middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool for at least 20 minutes before eating, then serve.

Bread 1

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