Marmite bread
Item 1 of 1
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.
First published in 2016
Ingredients
Metric
Imperial
Marmite bread
- 860g of flour
- 25g of salt
- 40g of fresh yeast
- 250g of Marmite
- 420ml of water, warm
SAVE RECIPE
Method
1
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
2
Cover the bowl and transfer to the fridge to prove for at least 8–10 hours, or overnight
3
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
4
Preheat the oven to 210°C/gas mark 6.5
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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