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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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Here at Food at Foe, we are trying to see how far we can push new flavours, and we need your help!

We have a few very specific recipes that are being finalised at this very moment, and will be published in the coming week. These dishes will include ingredients such as brussell sprouts, scallops, beetroot, and peppermint – although not necessarily all together. We really don’t want to give away too much now, so watch this space! Follow our blog to make sure you don’t miss these recipes. And check our previous recipes to see what we are all about. 

However, we also want to hear about YOUR wacky food flavour combinations. Maybe you had a rather odd craving whilst pregnant? Or you stumbled across a miracle by accident? If so, we want to hear. So please, comment below!

And, if you are really eager, then why not consider joining our ever expanding team? We are looking for new dishes, new flavours, and twists on the old. Creativity is the key. If you are interested, comment below or email us at

Happy Cooking!

The Team at Food or Foe 

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Posted by on January 24, 2013 in Uncategorized


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