Tag Archives: bread

Yeast Extract and Lemongrass Granary Bread Loaf

Yeast Extract and Lemongrass Granary Bread Loaf

The best recipes are often those which are the most simple, relying on one or two key ingredients or flavours that are powerful enough on their own to carry successfully the dish through from pan to plate.

This is what we tried to create when baking this loaf of bread. We went simple. We looked for ingredients that packed a punch. And, as always, we tried to find a twist.

“Next time you think about jazzing up your bread mix, look to yeast extract and lemongrass. I crust you’ll make the right choice!”

Flavouring bread with yeast extract (sometimes known more affectionately as the branded Marmite) is nothing new. Yes, it is still unusual, but it has nonetheless been done before. So, we sought to add our own dimension to the recipe. We did this with lemongrass.

Often used in Thai cuisine, lemongrass is perhaps one of the most undervalued ingredients – well that’s what we have decided at Food or Foe. It’s hard to find a similar ingredient that can carry such a large and aromatic flavour which is so distinct. It can easily change the attitude of a dish. And that’s what it did here.

The yeast extract gave the bread quite a deep and earthy flavour. However, by adding the lemongrass, the bread became much lighter in flavour, sweeter for sure, and perfectly counterbalanced the yeast extract. Spread some butter on the warm bread and you have yourself a meal in itself.

It is easy to become enamoured with your own food creations, but this recipe is one that I will not simply try again, but use on a regular basis. Honestly.

Next time you think about jazzing up your bread mix, look to yeast extract and lemongrass. I crust you’ll make the right choice!

The loaf before baking...

The loaf before baking…

...and after.

…and after.



Preparation Time: 2 hours

Cooking Time: 45 minutes


1kg of Granary flour

One sachet of easy-blend yeast 

Sea salt

olive oil

600ml of warm water

2 tbsp yeast extract

1 Lemongrass Stem


1. To make the bread dough, add 1 tbsp yeast extract to the warm water so that it dissolves. Finely slice up the lemongrass as small as possible and add to the water along with a pinch of salt and a splash of olive oil. Finally, add the yeast itself. Pour the mixture into the flour. Mix and knead for 5 minutes.

2. Cover the mix with a damp cloth and allow the mix to rise in a warm place. Leave for 2 hours.

3. Preheat the oven to 200C.

4. Knead the bread for a minute – I find that it helps the dough find its shape easier. Then portion as you require.

5. Decorate/glaze the top of your loaf with the rest of the yeast extract. Place loaf on a greased sheet of baking paper. And bake for 35-45 minutes; or until cook fully.

6. Enjoy!


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Posted by on January 31, 2013 in Light Bites, Recipes


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Red Onion, Coffee, Dark Brown Sugar – a mix too far

At Food or Foe, we try to push boundaries. But with triumphs, come defeats and setbacks. This dish was no exception.

It was a real a ‘marmite’ dish, a great divider. They either loved it or they hated it. For some, it was a sweet delight; but for others, it was anything if not an utter fail. And I very much place myself in the latter camp.

             “The consensus was loud and clear: Foe!”

I have never been much of a coffee fan, but I thought that while I had some time to spare I would try to bring myself round to its taste. Wanting to give coffee a little bit of a lift, I decided to mix it in with some red onion and dark brown sugar, adding some chillies to give it a bit of a kick. I speculated that this might be the next great canapé. I thought that the sharp sweetness of the red onion and the rich syrupy feel of melted dark sugar would complement the coffee without altering its taste too much. How wrong I was!

Although in the taste test a few people professed their liking of the dish, the consensus was loud and clear: ‘Foe’! This was not Food. It was hardly even edible. My mouth could barely hold a bite of the dish without it ordering eviction notices at once.

Red onion, dark brown sugar, and coffee

Red onion, dark brown sugar, and coffee

However, I think the failing of the dish was not the coffee, but in fact the dark brown sugar. It has a very potent flavour that became overpowering when melted in the pan. If I dared to try this dish again, I would definitely leave out the dark brown sugar; and in its place, perhaps honey.


Preparation time: 5 minutes

Cooking time: 5 minutes

Makes 10 servings


1 red onion

1 Green Chilli

2 tbsp dark brown sugar

2 tbsp instant coffee



  1. Finely slice the red onion and green chilli. Add to a frying pan with some olive oil, on a medium heat.
  2. While the onions and chilli are being fried, cut up bread into fingers – be adventurous – and place under a grill under golden brown.
  3. When the red onions start to brown, add the dark brown sugar and coffee. Give it a good mix and fry on a low heat for 2-3 minutes.
  4. Serve on the toasted bread, but allow to cool for a minute before eating.

Suggested Alterations to Recipe:

-Replace the dark brown sugar with honey.

-Reduce coffee serving from 2 tbsp to 1.

© Jordan Taylor and Food or Foe, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jordan Taylor and Food or Foe with appropriate and specific direction to the original content.

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Posted by on January 23, 2013 in Light Bites, Recipes


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