Jamie Oliver Protein Loaf

Ingredients

• Yeast

  Leavening agents, baker's, active dry

  7g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Chickpea flour

  (besan)

  250g

• Rosemary

  Fresh

  1 tbsp or 2g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Flaxseed

  Seeds

  50g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  100g

Directions

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 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 middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool for at least 20 minutes before eating, then serve.

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