Saturday, 12 January 2013

Marmite loaves

Toast with Marmite is Dan's favourite of all favourite foods, so we thought it would be brilliant to have bread that already had the Marmite in it. Less time wasted on spreading, more time for the eating.

Just before baking - loaf 1 on left
Special ingredient
2 rounded tsp Marmite, approx

We had two ideas for how to make this bread, so decided to try both. To do this without making too much, we used the recipe for basic white bread, but halved the amounts to make two small loaves. Both methods needed a bit more than the 150ml water that half the recipe should have required.

Loaf 1 
Marmite spread on loaf 1 dough
Make a basic white bread dough and allow it to rise for 2 hours, as normal. Line the loaf tin with greaseproof paper, and lightly oil the paper itself. This deals with the problem of Marmite is likely leaking out of the bread during baking (I've learned to my cost that this makes it very difficult to remove the finished bread from the tin). Once you've punched the air out of the dough, and kneaded it a little, roll it gently into a rough oblong. Spread a thickish layer of Marmite over half of it, then fold the other half on top. Now spread a similar layer over half of the smaller oblong and fold it in two. Gently shape the loaf, massaging and folding the ends carefully so as to close the Marmite inside. Don't knead or squeeze too hard, or it will come out of the seams. Continue with the basic bread recipe, as usual.

Just out the oven - loaf 1 on left
Loaf 2 
To make the dough, first warm the water and dissolve the Marmite into it. (We didn't measure the Marmite exactly, just kept adding it until it was unpleasantly strong to taste.) Put the Marmite water in the fridge to cool and, when ready, use it to make the bread completely as normal, although I used a little less salt in the dough due to the salt content in Marmite - 3g instead of 5g.

Much to my delight, both breads turned out very nicely indeed. This was a big surprise with loaf 2 because, as you can see from the pictures of before and after baking, it failed to rise well. In fact, it felt dumpy and cakey when kneaded after the 2-hour rise and I had very low expectations for it. But the result was tasty, with an almost cheesy flavour and a crumb that was light enough if a little denser than I would have liked. Next time we make it, we'll leave the salt out altogether and that should ensure that the dough rises effectively.

Freshly sliced - loaf 1 on left
Loaf 1 rose perfectly and the crumb was soft and light. The folding technique worked well, as there are marbled lines of Marmite running along the length of the bread, so you get some in every slice. As you can see below, Dan liked this one best - but he liked loaf 2 as well.

Both loaves toasted really nicely, and now all we need to spread is the butter. Biggest surprise of all, Dan's big brother Eddie - who hates Marmite - liked both breads.

Dan's Thumbometer

Loaf 1 - double yum
Loaf 2 - yum


  1. Wow, my local bakery sells this marmite loaf and it is a weekly or even daily buy for myself. Yum Yum Yum!!!

  2. I bought a bottle of Marmite, then forgot what recipe I was going to use it for. It has been sitting there for months. Today I am thinking, its yeast. Make bread. I made the regular recipe, used 1 heaping TBS in the water, mixed it all together. Threw it in a bread pan, let it rise once. Baked it. Delicious. People try to make bread making complicated. It isn't. All those old miners, let me tell you, I think what I did today is all they ever did. I can't see them reading all the fancy books about temperatures, blah, blah, blah. They just wanted to eat.