Bread Plait

Exchange Value: 0 Servings: for 1 large or 2 small plaits


  • 290ml warm water
  • 200ml Sno-Pro
  • 1 dried yeast sachet (supplied with Loprofin Mix)
  • Pinch of salt
  • 3g sugar
  • 9g psyllium husks
  • 500g Loprofin Mix plus extra for dusting
  • 4 tbsp olive oil


1. Place the water, Sno-Pro, yeast, salt, sugar and psyllium husks in a bowl, stir and allow to stand for 10 minutes until the mixture thickens.

2. Add the Loprofin Mix and olive oil to a bowl, thickened mixture to the bowl and beat for 2–3 minutes.

3. Leave the dough to rise in a warm place for 30 minutes or until it has doubled in size.

4. Dust your work surface liberally with Loprofin Mix.

5. Divide the mixture into 3 equal pieces and roll each one into a long sausage shape (approximately 20 inches).

6. Place each piece side by side and begin to plait the bread:

7. Take the left strand and cross it over the middle strand.

8. Take the right strand and cross it over the middle strand.

9. Repeat crossing left over centre, followed by right over centre until you reach the end.

10. Pinch the ends together to seal the plait.

11. Brush with olive oil and leave to rest for another 10 minutes.

12. Bake in a preheated oven for 20–25 minutes or until golden brown.

Variation: You can vary your toppings on this bread. Try spreading the dough with some tomato pesto, red onions and rosemary and finish with a good drizzle of olive oil.

Oven temperature: 220°C/425°F/Gas mark 7

Equipment: Greased baking tray, measuring jug and a bowl

Suitable for freezing 


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