Super-food protein loaf
Wheat-free, gluten-free & tasty
Super-food protein loaf
Wheat-free, gluten-free & tasty
“For all you morning gym-goers this healthy protein bread is a great portable breakfast that will help with muscle repair and growth. ”
Makes 14
Cooks In1 hour plus cooling
DifficultyNot too tricky
Nutrition per serving
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Calories 213 11%
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Fat 14.5g 21%
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Saturates 2g 10%
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Sugars 0.9g 1%
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Salt 0.3g 5%
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Protein 10g 20%
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Carbs 10.2g 4%
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Fibre 5.1g -
Of an adult's reference intake
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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
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Method
- Preheat the oven to 190ºC/375ºF/gas 5. Line a 1.5-litre 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.
- 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.
- 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.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited