British celebrity chef Jamie Oliver's protein bread recipe from his book 'Everyday Super Food'
Ingredients (one loaf, 14 servings)
1 sachet of 7 g of dry yeast
4 tablespoons of extra virgin olive oil
250 grams of flour
100 g of ground almonds
50 g of flax seeds
100 g of mixed seeds, such as chia, poppy, sunflower, sesame, pumpkin
1 sprig of fresh rosemary
4 large free range eggs
3 teaspoons Marmite (optional)
Preparation
- Preheat the oven to 190ºC.
- Line a 1.5 liter loaf pan with baking paper.
- Fill a pitcher with 375ml of warm water, add the yeast and oil, then stir with a fork until well blended and let sit for 5 minutes.
- Place the flour, ground almonds, and all the seeds in a large bowl with a pinch of sea salt and poke a hole in the center. Rinse, chop finely and add the rosemary.
- Crack the eggs, add the Marmite (if you want to use it) and whisk everything together then add the yeast mixture.
- Always beating, gradually add the flour until it is blended: it will be more like a batter than a dough. Pour into the prepared pan and level well and evenly on top.
- You now have two choices: Bake the bread right away and it will puff up a bit more and taste fantastic, or cover it and refrigerate it overnight and let slightly more complex sour flavors develop.
- To bake, place in the center of the oven for 45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Transfer it to a wire rack to chill for at least 20 minutes before eating, then serve.
This bread is good fresh for a couple of days and toasted for a few more days. You can use leftovers to make croutons.
Nutritional values per serving (1/14)
213kcal
14.5g fat (of which 2g saturated)
10.2g carbohydrates (of which 0.9g sugars)
5.1g fibers
0.3g salt
