Tasty Wholemeal Cricket Loaf

Ingredients

• 30g Bugvita Pure Cricket Powder

• 400g wholemeal flour

• 70g strong white flour

• 7g of fast acting yeast

• 1 tbsp of black treacle

• 50g mixed seeds

• 1 egg yolk (optional)

• 1 tsp salt

Method

Time - 2 hrs 30 mins

1. Mix the Bugvita Pure Cricket Powder with the wholemeal flour in a large bowl, adding in the yeast and 1 tsp of salt. Dissolve the treacle in 125ml of warm water and stir into the flour to make a dough which should stick to the back of your spoon. You may need to add more water a little at a time.

2. Knead the dough on a floured surface for about 10 mins until it's smooth and stretchy. Rub the inside of a bowl with olive oil and place the dough ball inside. Cover with a sheet of lightly oiled cling film. Put the bowl in a nice warm place until it has roughly doubled in size – shouldn't take much more than an hour.

3. When the dough ball has doubled in size, knead it again for a couple of mins to knock out most of the air. Now add your seeds and work these into the dough. Leave the dough to prove once more on a lightly greased oven tray for about 30 mins until it has more or less doubled in size again. Heat oven to 200degC or 180degC if it's a fan oven.

4. Once the dough has risen for a second time place it, on it's tray, in the centre of the pre-heated oven and bake for 25-30 mins until the crust has browned slightly. To check it is ready, tip the loaf upside down and flick it's bottom - it should sound hollow. Make sure you leave to cool for at least 15 mins before slicing and enjoying all that crickety goodness!