Always check the labels of the products you use.
Method
- 1
Mix. Stir all the dough ingredients together with the spatula for 2-3 min to a thick, sticky paste; there is no kneading.
- 2
Fill. Oil the tin, scrape in the dough, smooth with a wet spatula and press the topping seeds over the surface.
- 3
Rise. Cover and leave 1-1½ h until the dough reaches about 1 cm below the rim. Heat the oven to 200 °C (180 °C fan).
- 4
Bake. Bake 60-70 min, covering with foil after 40 min, until the centre reads 96-98 °C.
- 5
Rest. Turn out and cool on the rack, then wrap in a cloth and leave overnight before slicing thinly.
Storage
Keep wrapped at room temperature for up to 5 days, or freeze in slices.
EU nutrition claims
- Source of protein: 4.1 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.1 g per serving
4.2 % of the 50 g daily maximum · 8.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- sturdy spatula
- 23 x 13 cm loaf tin
- foil
- food thermometer
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 196 kcal |
| Protein | 8.1 g |
| Carbohydrate | 29.3 g |
| of which sugars | 2.7 g |
| of which free sugars | 2.1 g |
| Fat | 6.8 g |
| of which saturates | 0.8 g |
| Fibre | 7.6 g |
| Salt | 0.74 g |
Protein per 100 kcal
4.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
