Bake it and enjoy it for the next 4-5 days
It is simple, very healthy, and useful. Instead of buying pastry, filled with empty calories, bake a protein bread that can last up to 5 days. You can toast it or use croutons for salads. Now let’s start cooking!
· 7 g sachet of dried yeast
· 4 spoons of extra virgin olive oil
· 250 g gram flour
· 100 g ground almonds
· 50 g linseeds
· 100 g mixed grains, such as chia, poppy, sunflower, sesame, pumpkin
· A pinch of fresh rosemary
· 4 large free-range eggs
1. Preheat the oven to 190ºC/375ºF/gas 5. Line a 1.5-liter loaf tin with greaseproof paper.
2. Fill a jar with 375ml of warm water, add the yeast and oil, then mix with a fork until blended and leave aside for 5 minutes.
3. Pile the flour, almonds, and all the seeds into a big bowl, then add some sea salt and make a well in the middle. Pick, finely cut, and add the rosemary. Break in the eggs, then pour in the yeast mixture.
4. Whisking as you go, slowly bring in the flour from the outside until combined – it’ll be more like a paste than a dough. Pour into the tin and smooth out nice and evenly on top.
5. Now, you can bake it right away, and it’ll puff up a bit more and taste fantastic. Also, you can cover it and place it in the fridge overnight and allow some slightly more complex bitterish tastes to develop. Both are excellent, just different.
6. To bake, put in the center of the oven for 45 minutes. It will turn golden, cooked through, and an inserted skewer comes out clean. Transfer to a wire rack to cool for approximately 20 minutes before eating, then serve.