Super-food protein loaf

Name: Super-food protein loaf
Cook time: 60 min
Total time: 60 min
Ingredients: 1 x 7g sachet of dried yeast; 4 tablespoons extra virgin olive oil; 250g gram 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; optional: 3 teaspoons Marmite

Wheat-free, gluten-free & tasty

Dairy-free Gluten-free Vegetarian

1 hr plus cooling

Not Too Tricky

makes 14

About the recipe

For all you morning gym-goers this healthy protein bread is a great portable breakfast that will help with muscle repair and growth.

nutrition per serving

Calories

11%

Fat

21%

Saturates

10%

Sugars

Salt

Protein

20%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Everyday Super Food

By Jamie Oliver

Buy the book Watch the show

Ingredients

1 x 7g sachet of dried yeast

4 tablespoons extra virgin olive oil

250g gram 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

optional: 3 teaspoons Marmite

Top Tip

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.

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.

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

Tags

Healthy snacks Breakfast & brunch Entertaining Bread & doughs Baking Dairy-free Gluten-free Vegetarian Healthy Grains & pulses

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