Super-food protein loaf

Super-food protein loaf

Wheat-free, gluten-free & tasty

Wheat-free, gluten-free & tasty

Makes 14

Cooks In1 hour plus cooling

DifficultyNot too tricky

Nutrition per serving

• Calories 213 11%

• Fat 14.5g 21%

• Saturates 2g 10%

• Sugars 0.9g 1%

• Salt 0.3g 5%

• Protein 10g 20%

• Carbs 10.2g 4%

• Fibre 5.1g -

Of an adult's reference intake

Ingredients

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

recipe adapted from

Everyday Super Food

By Jamie Oliver

Method

1. Preheat the oven to 190ºC/375ºF/gas 5. Line a 1.5-litre loaf tin with greaseproof paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. This bread is good fresh for a couple of days, and delicious toasted for a few days after that. You could even use any leftovers to make croutons.
8. TOPPING IDEAS GALORE – these suggestions are all about giving you loads of colourful inspiration for tasty topping combos that’ll fill you with goodness – choose your favourites and tuck in:
   1. Chopped hard-boiled free-range egg, yoghurt, paprika & cress
   2. Ripe beef tomatoes, Swiss cheese & black pepper
   3. Skinny cream cheese, ripe cherry tomatoes & fresh basil
   4. Cottage cheese, soft-boiled free-range egg, paprika & spring onions
   5. Wilted spinach & cottage cheese
   6. Squashed beetroot, natural yoghurt & balsamic
   7. Grated cucumber & cottage cheese with quality smoked salmon
   8. Skinny cream cheese, cherries & cinnamon
   9. Skinny cream cheese, cucumber & hot chilli sauce
   10. Skinny cream cheese, lemony grilled asparagus, fresh mint & chilli
   11. Natural yoghurt, banana & cinnamon
   12. Fried free-range egg, natural yoghurt, ripe cherry tomatoes & curry powder
   13. Avocado, cottage cheese & Tabasco chipotle sauce
   14. Houmous, pomegranate seeds & rocket
   15. Marmite, ripe avocado & natural yoghurt

Tips

This bread is good fresh for a couple of days, and delicious toasted for a few days after that. You could even us any leftovers to make croutons.