Superfood loaf – Jamie Oliver (aka protein bread!)

(gluten-free bread!!)


Macros per 2 slices:  cals: 213 fat: 14.5 protein: 10g (13g with boost) carbs: 10.2g


1 x 7g sachet of fried yeast

4 tbsp. virgin olive oil

250g gram flour

100g ground almonds

50g linseeds

100g mixed seeds (chia, poppy, sunflower, pumpkin)

1 sprig rosemary

4 large eggs

optional: 2 scoops arbonne protein boost, 3 tsp Marmite


bread-3 bread-4

  1. Preheat 190 C/375 F. Line and grease 2 bread tins. Fill jug with 375ml of lukewarm warm, add yeast and pol then mix with a fork and leave aside for 5 mins.
  2. Combine flour, ground almonds, protein boost and seeds into bowl and add rosemary. Crack in the eggs, add the marmite (optional), best together the add the yeast mixture. once combined should be like a batter rather than a dough. Pour into tins.
  3. Option to leave bread overnight to increase flavour or simply bake for 45 mins. Cool for 20 mins then enjoy.



This bread is much more gritty than a normal bread but great if you are a bread addict like me. It goes off much more quickly an a shop brought loaf as it is richer in nutrients and doesn’t have all of the additives and preservatives of shop bought bread. I slice mine up then package up serving sizes to freeze then if you have a bread craving you can simply take a portion out of the freezer, defrost and toast. My favourite topping at the moment it tuna mayonnaise (1 tin = 24g of protein 😀 ).