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
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.
