Tested: Jamie Oliver Recipe for Protein Bread - THE FIT MUM FORMULA

Tested: Jamie Oliver Recipe for Protein Bread

jamie oliver protein bread 3

I went on a hunt for a decent protein bread loaf a while ago and came across this Jamie Oliver Recipe while he was promoting his Superfood Book.

 

Every protein loaf I’ve bought in the past has been dry and tasteless. And every gluten free bread I’ve tasted is like eating a bath sponge.

 

But bread is tasty and useful and makes a great accompaniment to many foods, from eggs to cheese to peanut butter.

 

Only white flour (or any wheat flour) isn’t particularly nutritious. The processing strips a lot of the nutrition found in the original grain, and some people find gluten in wheat doesn’t make them feel well. Coeliac sufferers can’t touch wheat with barge pole (or should that be a fork?)

 

But when Jamie Oliver brought out his  Superfood book I spotted this in a magazine promotion and gave it a try.

 

And the conclusion is, if you like bread but are healthy conscious, so should you!

 

Also check this out > 5 Healthy Options When You Need Comfort Food

 

Jamie Oliver’s Super-food Protein Loaf

Makes 14 slices, (around 213 calories/slice)

 

INGREDIENTS

7g instant dried yeast, gluten free (Dove’s Farm do a good one, in an orange pack)

4 tbsp extra virgin olive oil

250g gram (chickpea) flour

50g linseeds (I ground mine)

100g mixed seeds (I used chia and sunflower seeds)

1 sprig fresh rosemary (I omitted this, because laziness)

4 large eggs

3 tsp Marmite (optional)

 

METHOD

Preheat your oven to 190c. Grease and line a 2lb bread tin – no short cuts here, lining is essential for such a wet batter.

Rehydrate the heat with 375g luke warm water and oil. Set aside for five minutes or so whilst you assemble the other ingredients.

Combine the dry ingredients, add the eggs and beating as you go, add the yeast mixture. Mix really well in order to disperse small pockets of unmixed flour.

 

jamie oliver recipe - protein loaf 1

 

Pour the batter into your prepared tin and either bake for 45 minutes or cover and rest in your fridge overnight so that the flavours can develop. The rise will not be as pronounced as a loaf baked straight away, however the taste will be that bit more complex.

 

jamie oliver protein loaf 2

 

Once baked, golden and a skewer drawn clean, allow to cool on a wire grid for at least twenty minutes before slicing.

 

jamie oliver protein bread 3

 

As you can see by my yummy breakfast below, it can be toasted & used in the same way as ‘normal’ bread, but won’t leave you feeling so bloated, with quick energy dips soon after eating.

 

Super-loaf indeed! Well done Jamie!

 

jamie oliver gluten free bread

I have a free healthy baking cheat sheet that helps you recreate your own favourite baked treats using nutritious ingredients, you can grab it here!

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2 comments
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