Category Archives: Recipe

Marmite Bread

Last week, in my post about my top three books for beginner bread makers I mentioned Marmite bread, with reference to James Morton’s book Brilliant Bread, where I got the initial idea for this recipe. (It’s a great book that should be on everyone’s shelf.) I offer Marmite bread as a choice for people to make on my full day Bread Basics course and it will be a recipe that will be included in my upcoming online course because it one of my absolute favourites.

My mentioning Marmite bread prompted Tony to get in touch and ask if I had published the recipe on here yet. It is included in my recipe book but Tony was one of the first people to attend one of my bread making courses, way back in May 2015, and as learning to make bread is a lifelong adventure I hadn’t come across James’ Marmite Bread at that point.

So this post is especially for Tony, as a thank you for his support for all of this time.

Even if you hate Marmite I urge you to try this recipe just once because I promise that it doesn’t have to taste marmitey, if you reduce the Marmite to 30g (don’t go lower or there is no point in adding it at all) all you get is a deep savoury taste to your loaf which is absolutely delicious and fantastic with soups and stews, but please try the 40-45g first as it really is lovely even for the Marmite haters amongst us (weird creatures). It also makes delicious toast which can, of course, be spread with yet more marmite for a double hit. Can you tell I am a Marmite lover?

Note of caution though – Marmite is salty so reduce the salt that you would normally add otherwise the loaf will be too salty. Also, don’t do what I did once and overdo it on the marmite front. I got cocky in a class one day and added two spoonfuls instead of my usual one spoonful and whilst everyone else’s loaves rose beautifully mine remained as flat as a pancake. The saltiness of the Marmite will kill the yeast if you go overboard. Lesson, well and truly learned.

500g strong white flour or you could replace 100g with 100g wholemeal or 50g rye & 50g wholemeal
5g easy bake/ instant yeast or 15g fresh yeast (remember that you can reduce the yeast and allow the bread to rise longer)
5g fine salt
45g Marmite
340-380g water (depending on flour choice)

Place the flour, salt and yeast in a large bowl and mix together. Weigh the Marmite out in a jug and pour over 100g hot water and stir to dissolve. Allow to cool a little and then add to the flour. Add another 200g of warm or cool water (if you use cool water your dough will take longer to prove which improves the texture and flavour). Start to mix, adding splashes of water in until you get a dough that is soft and slightly sticky. Make sure that there are no dry bits in your dough. Leave to rest for at least ten minutes or up to an hour depending on how your day is going.

Knead your dough or use the stretch and fold method as I demonstrate in this video.

Cover well and leave to prove until airy, remember it will take longer for it to prove if you used less yeast or cooler water. You can also pop it in the fridge at this point for several hours or overnight if that fits better into your day.

Shape your dough. I show you how to shape for a loaf tin or as a batard/ bloomer in this video.

Cover with clingfilm or similar, remember to oil it well so it doesn’t stick to the loaf and deflate it. Allow to prove, again this can happen overnight in the fridge if it suits you.

Preheat the oven to 220 degrees centigrade, gas mark 7 or use the floor of the roasting oven of the Aga. Steam the oven well as you put your loaf in, I like to use a plant mister to do this, spraying several times (avoiding the glass door and light). Bake for 30 minutes, check that it is baked by tapping on the bottom, it should sound hollow or insert a temperature probe and check that it reaches 90 degrees centigrade. Leave to cool completely on a wire rack and I promise you will love it even if you hate Marmite.

Making Bread The Easy Way

I have been busy filming videos for my new online courses to teach you how to make bread the easy way. Some of these videos will be available to watch on my YouTube channel and some will be exclusively available as part of the new online course. The new online course will be available in the autumn, (if I can get my head around all of the new technology).

You can now watch my first bread making video. Part One shows you how to mix and develop a dough using the stretch and fold method which is the way we make all of the doughs in my classes. Using this method makes it really easy to fit making a loaf into your daily (or twice weekly) routine. It is less messy and waits for you to be ready rather than you trying to structure your day around your loaf. Part Two shows you how to shape your loaf for a good rise, how to know when it is ready to be baked, how to slash your loaf and how to tell when your loaf is properly baked. It is a great beginning point for anyone wanting to learn how to make bread for the first and a fantastic refresher for anyone that is already making bread regularly but would like a few tips.

With this basic white dough you can make the loaf that I make in Part Two or you can make pizza bases, rolls or naan breads.

More videos will be added to help you with your bread making adventures soon. You can also subscribe to my newsletter to receive my new e-book that shows you my 3 tops tips for improving your bread.

You can find more top tips and recipes on my blog.

marmite bread
Marmite Bread

You can find the recipe for my Marmite bread on the blog.

What to do with leftover bread…

One of the things that we have plenty of in this household is bread.  If I don’t have a course then I am either making bread for us to eat or I am experimenting with new techniques and new flavours. We often have three (or more) crusts of various loaves sitting on the bread board.  Our chickens are good at eating the leftovers but sometimes even they go on strike. To be honest, I prefer it if we eat the leftovers rather than give them to the chickens. So, this is what I do with them.

Rip it into chunks and add it to the next loaf.  This way of recycling the bread makes your next loaf taste even more delicious.  I place the chunks of bread in the bowl that I am going to make the loaf in and add the water that I am going to use for the loaf and let it soak for about twenty minutes. Then make the loaf as normal, you may need a little extra water to make your dough softly sticky, as it should be.

Bread sauce. Next to bread, this may be my favourite thing to eat. Having said that I don’t tend to eat it that often, usually at Christmas and then maybe a couple of times of year. However, each time I eat it I wonder why I don’t make it at least every week, if not every day. My recipe is here.

Panzanella salad. Rip your leftover loaf into chunks, slice a few really tasty tomatoes (this really should be  made with the best tomatoes you can find and only when in season, if homegrown, then even better) into chunks and mix them with the bread, mush them together to release the juices of the tomatoes into the bread. Add salt, pepper, thinly sliced red onion, some fresh herbs ( basil, oregano, marjoram, thyme, parsley, whatever you have to hand and like the taste of), a good slug of olive oil and really anything else that you want to add.

Bread pudding. This is stodgy, fruity and delicious. My recipe is here.

Savoury bread pudding aka Mozzarella and tomato strata. I tried this after reading about it on Nancy’s website and was converted. It is a wonderful way to use up stale bread.

Bread and butter pudding is always a favourite after Sunday dinner. There is something very comforting about the contrast between the oozy custardy bread underneath the crusty (almost burnt) sugary topping. My recipe is here.

In winter Aromatic Shropshire Pudding takes some beating. Unless you make Queen of Puddings

One that I have always wanted to try but somehow never managed to get round to it is Brown Bread Ice Cream. I must get round to righting that wrong.

If all else fails, let the loaf dry out and then pulse in a food processor or cut up finely with a knife to make breadcrumbs. Place in a food bag and pop in the freezer for the next time a recipe calls for breadcrumbs.

Whatever you decide to use your ends of loaf for, please don’t put them in the bin. If you have any other recipes that makes good use of leftover bread let me know.