• 290 ml water warm
• 9 g psyllium husks
• 4 tbsp olive oil
• Tomato pesto
• Red onion and rosemary to garnish
• 1/2 tsp salt
• Pinch of sugar

• 200 ml Loprofin Sno-Pro or Milupa-lp-Drink
• 1 box (500g) Loprofin Baking Mix
• 1 sachet yeast (included with Baking Mix)

1. Preheat the oven to 220°C.
2. Place the water, Loprofin Sno-Pro, yeast, salt, sugar and psyllium husks in a bowl, stir and allow to stand for 10 minutes until the mixture thickens.
3. Add the Loprofin Baking Mix and olive oil to the thickened mixture and beat for 2–3 minutes.
4. Leave the dough to rise in a warm place for 30min or until it has doubled in size. Dust your work surface liberally with Baking Mix.
5. Divide the mixture into 3 equal pieces and roll each one into a long sausage shape (approximately 50cm).
6. Place each piece side by side and begin to plait the bread: Take the left strand and cross it over the middle strand. Take the right strand and cross it over the middle strand.
7. Repeat crossing left over centre, followed by right over centre until you reach the end. Pinch the ends together to seal the plait.
8. Spread with tomato pesto, and garnish with red onion slices and rosemary.
9. Bake the bread in the oven for approximately 25 minutes, until golden. Cool on a wire rack.

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