Jamie Oliver Bread Recipes

High protein bread recipe Jamie Oliver bread recipes

WEBJan 15, 2016 · 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 …

1. 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 mi
2. 1. Chopped hard-boiled free-range egg, yoghurt, paprika & cress
3. 2. Ripe beef tomatoes, Swiss cheese & black pepper
4. 3. Skinny cream cheese, ripe cherry tomatoes & fresh basil

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Best 6 Delicious Low Sodium Bread Varieties The Kidney Dietitian

500 15Minute Low Sodium Recipes: Fast And Flavorful Lowsalt Recipes That Save You …Time, Keep You On Track, And Taste Delicious By Logue, Dick By Thriftbooks

1. Pour 650ml of tepid water into a large bowl.
2. Add the yeast and mix with a fork for a couple of minutes.
3. Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can’t move it anymore.
4. Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking.Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough.

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