Wholemeal cricket loaf

Ingredients

• 30g Bugvita cricket powder

• 400g wholemeal flour

• 70g strong white flour

• 7g fast-action yeast

• 1 tbsp black treacle

• 50g mixed seeds

• 1 egg yolk (optional)

• 1 tsp salt

You can buy our cricket powder in a 100g pack or a 500g XL pack.

Method

Time: 2 hours 30 minutes

1. Mix the cricket powder and both flours in a large bowl with the yeast and salt.

2. Dissolve the treacle in 125ml warm water and stir it into the flour to make a dough that sticks to the back of the spoon. Add a little more water if you need to.

3. Knead on a floured surface for about 10 minutes, until smooth and stretchy.

4. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave somewhere warm until it has roughly doubled in size. This takes about an hour.

5. Knead again for a couple of minutes to knock out most of the air, then work in the seeds.

6. Shape the loaf, put it on a lightly greased baking tray and leave to prove for about 30 minutes, until it has nearly doubled again.

7. Heat the oven to 200°C (180°C fan). Brush the top with the egg yolk if you're using it.

8. Bake in the middle of the oven for 25 to 30 minutes, until the crust has browned. Tap the bottom of the loaf: it should sound hollow.

9. Leave to cool for at least 15 minutes before slicing.