Country-style bread

PSYLLIUM husk works as a binder and helps the dough hold the rise without gluten and is sold at many health food shops. The loaf will keep in a sealed bag for two days out of the fridge or five days in the fridge. It also freezes well (slice first for easy defrosting), for up to three months.

SERVES 10

Per serving: Carbs, 1.5g | Protein, 8.6g | Fat, 13g | Fibre, 4.3g | Calories, 167 Extra-virgin olive oil, for greasing 1 tbsp seeds for the topping, optional

FOR THE DOUGH

125g mozzarella, torn into pieces 3 eggs 150g ground almonds 1 tsp salt 2 tsp baking powder 100g flaxseed, ground 25g coarse psyllium husk 150ml cold water PUT all the ingredients for the dough into a food processor and whizz until it forms a ball. If you prefer to make the dough by hand, grate the mozzarella and combine with the remaining ingredients in a bowl. Leave the dough to rest for 10 minutes. Heat the oven to 240c/220c fan/gas 9. Lightly grease a baking tray with a little oil. Put the dough on to a lightly oiled work surface. Lightly oil your hands and mould the dough into a ball. Put it on to the greased baking tray and flatten the top a little so that you have a round loaf shape measuring about 15cm x 5cm. Scatter over the seeds, if using, and press them in. Make two slashes in the loaf, each 2cm in depth, to make a cross. Bake for an hour, or until the loaf is firm to the touch. Remove from the tray and cool on a rack, but don’t cut until it reaches room temperature.