Basic Loaf

Exchange Value: 0* Servings: 1 loaf


  • 290ml warm water
  • 200ml Sno-Pro
  • 500g Loprofin Mix
  • 9g psyllium husks
  • 4 tbsp olive oil
  • 3g sugar
  • 1 sachet dried yeast (supplied with Loprofin Mix )
  • 2g fine salt


  1. Lightly grease a 2lb and a 1lb loaf tin or three 1lb loaf tins. Preheat the oven to 220°C/425°F/Gas mark 7.
  2. Place the warm water and Sno-Pro into a bowl, add the dried yeast and stir.
  3. Add the sugar and psyllium husks to the bowl, stir and allow to stand for 10 minutes until the mixture thickens.
  4. Add the olive oil, Loprofin Mix and salt to the thickened mixture and beat for 2–3 minutes.
  5. Divide the bread mixture between the loaf tins and brush the tops of the loaves with olive oil.
  6. Leave the dough to rise in a warm place for 30 minutes or until it doubles in size.
  7. Bake in a pre-heated oven for 30 minutes or until golden brown.
  8. When cooked, remove from the tin and leave to cool on a wire rack.
  9. Leftovers should be toasted for best taste experience. Alternatively, slice the fresh loaf and freeze for up to 3 months.


Chef’s tip: Add some herbs to your bread for a savoury loaf or some cinnamon and honey for a sweet treat.


Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range and Sno-Pro are Foods for Special Medical Purposes and mut be used under medical supervision.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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