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  • Writer's pictureAdam

Tasty Wholemeal Cricket Loaf

Updated: May 29, 2020


  • 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


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!

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