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1 hour
- 1 x 7 g sachet of dried yeast
- 4 tablespoons extra virgin olive oil
- 250 g gram flour
- 100 g ground almonds
- 50 g linseeds
- 100 g mixed seeds, such as chia, poppy, sunflower, sesame, pumpkin
- 1 sprig of fresh rosemary
- 4 large free-range eggs
- 3 teaspoons Marmite optional
- Preheat the oven to 190ºC/375ºF/gas 5 and line a 1.5-litre loaf tin with greaseproof paper. In a jug, mix 375ml lukewarm water with yeast and oil. Let it sit for 5 minutes. In a large bowl, combine flour, ground almonds, seeds, salt, and chopped rosemary. Add eggs, Marmite (if using), and yeast mixture. Whisk until combined. Pour the batter into the tin and smooth the top evenly. Bake for 45 minutes until golden and cooked through. Cool on a wire rack for 20 minutes before serving. Enjoy fresh or toasted and get creative with a variety of topping ideas provided.
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