• 250 ml water warm
• Pinch of salt
• Pinch of sugar
• 1 tbsp psyllium husks
• 4 tbsp olive oil
• Coarse sea salt

• 200 ml Loprofin Sno-Pro 
• 500 g Loprofin Baking Mix plus extra for dusting
• 1 sachet dried yeast (supplied with Loprofin Baking Mix)

1. For the plain bread, preheat the oven to 200°C and oil a loaf tin.
2. Place the water, Loprofin Sno-Pro, yeast, sugar and psyllium husks into a bowl, stir and allow to stand for 10 minutes until the mixture thickens.
3. Add the Loprofin Baking Mix, salt and olive oil into the bowl with the thickened mixture, then beat for 2-3minutes. 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 Baking Mix. Your dough may seem really wet but that is OK. Just keep dusting your surface with the Loprofin Baking Mix until it resembles a dough. Divide your dough into two and place into two oiled loaf tins (or use one half to make tomato & herb bread, as below)
5. Brush your bread with olive oil and sprinkle with coarse sea salt. Bake in the preheated over for 20-25 minutes or until golden brown.
6. Leftovers can be sliced and frozen for up to 3 months. This bread is better toasted once it has been frozen and thawed.
7. If making in a machine follow these instructions: Add the water, Loprofin Sno-Pro, yeast, psyllium husk and sugar to the bread maker. Stir and leave for 10 minutes to activate the yeast. Add the Loprofin Baking Mix, olive oil and salt and turn on the bread machine.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.