Cheesy Bread Loaf
1 hr 20 min.
ready in 2 h. 20 min.
- 3 Tbsps golden flaxseed
- 2 cups warm water
- 2 ½ tsps quick-rising active dry yeast
- ½ cup plain Yogurt
- 3 ¼ cups Corn starch (plus extra for sprinkling)
- 1 tsp salt
- 1 tsp sugar
- 0.333 cup ground Psyllium
- ¼ cup olive oil (plus extra for brushing)
- 1 ½ tsps torn Basil
- 1 ½ chopped oregano
- 1 tsp freshly chopped thyme
- 1 cup grated Parmesan
- To garnish
- chopped Fresh herbs
Heat the oven to 180°C (160° fan) 350°F gas 4.
Put the linseeds on a baking tray and bake for 10-12 minutes, until they darken slightly. Remove from the oven and set aside.
Mix together the water and yeast, then stir in the yoghurt and linseeds.
Mix together the cornflour, salt, sugar and psyllium husk powder in a mixing bowl. Pour in the yeast mixture and olive oil and mix well to a smooth thin batter. Leave to stand for 5 minutes until a sticky dough forms.
Turn out and knead in the herbs briefly, then return the dough to the bowl, cover and leave for 30 minutes.
Line a baking tray with non-stick baking paper.
Shape the dough into an oval log, then brush with olive oil. Cover and leave to rise for 30 minutes.
Heat the oven to 230°C (210° fan) 450°F gas 8.
Uncover the dough and slash the top with a sharp knife. Sprinkle with a little cornflour and bake for about 40 minutes, until rich golden brown. Cool on a wire rack for 20-30 minutes.
Cut the loaf into slices, but don't cut through to the base. Sprinkle with the cheese and heat in a moderate oven until the cheese has melted. Sprinkle with herbs.