Ollie Moore's simple Marmite bread is sure to win round even the most sceptical of tastebuds to this salty, savoury spread. Adding depth in both colour and flavour to a basic loaf, this tasty bread recipe is perfect served with a steaming bowl of soup, toasted and buttered, or as the base of a hearty sandwich or toastie.
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Begin the day before baking. Combine all of the ingredients in a bowl then knead for 10 minutes to create a smooth dough. Alternatively this can be done in a food mixer fitted with a dough hook – allow to mix for 5–6 minutes if using a machine
860g of flour
25g of salt
40g of fresh yeast
250g of Marmite
420ml of water, warm
Cover the bowl and transfer to the fridge to prove for at least 8–10 hours, or overnight
After this time, remove the dough from the fridge and cut into 2 portions. Shape each half into a long log-shaped loaf, about 3cm thick and place on a baking tray. Cover loosely and leave to prove for a further 2 hours, or until the loaves have doubled in size
Preheat the oven to 210°C/gas mark 6.5
Uncover the proved loaves and bake for 20 minutes in the hot oven. By this time the crust should be crisp and a dark golden brown colour. Transfer to a wire rack to cool before slicing and serving
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