Marmite bread

Sixtyone’s Marmite bread

  • makes 1 large loaf
  • Easy

Sixtyone is a rare combination of a smart destination and neighbourhood restaurant, situated on the edge of residential Marylebone. The kitchen is headed up by Arnaud Stevens, whose Anglo-French background is reflected in the menu of modernised classics. Every meal starts with a bread basket in which you might find soda bread, ficelles and the Marmite bread that locals happily pop in to buy during the week. We've asked them to share their recipe with us here.

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Ingredients

  • wholemeal strong bread flour 480g, plus more for dusting
  • molasses 40g
  • fine salt 2 tsp
  • fresh yeast 25g, or 7g fast action yeast
  • Marmite 2 tbsp

Method

  • Step 1

    Mix the flour, molasses and salt, and put into the mixing bowl of an electronic food mixer with a dough hook. Measure out 300ml luke warm water and, in a separate bowl, mix add a quarter of the water with the yeast to make a cloudy liquid, ensuring the yeast is well dissolved.

  • Step 2

    Add this to the flour, salt, and molasses mix, and start the mixer on the lowest speed. Start to add the remaining water to the mix and slowly beat until it starts to form a dough. Add the Marmite and beat on medium speed for 12 minutes. After 12 minutes, take the dough out of the machine and knead for a further 5 minutes by hand on a floured surface. Put into another clean bowl, cover with a damp ta towel and leave to prove for six hours in a warm place, or overnight in the fridge. Once proved, take out of the bowl and place back into the food mixer with the dough hook and start to knock back the dough on medium speed for 10 minutes, then take out of the mixer.

  • Step 3

    Line a loaf tin with melted butter and dust with flour. Shape the dough into an even sausage shape and put in to the loaf tin. Prove the dough again for 6 hours covered with a damp tea towel. Once doubled in size, bake at 160C/fan 180C/gas 3 for 45 minutes. Best served warm or toasted.

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