Marmite bread
by
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.
Ingredients
Marmite bread
- 860g of flour
- 25g of salt
- 40g of fresh yeast
- 250g of Marmite
- 420ml of water, warm
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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Marmite bread
