Marmite Bread

Author Lisa


  • 50 g Marmite or Vegemite
  • 400 ml warm water
  • 500 g strong white flour
  • 2 tbsp quick yeast
  • 2 tbsp sunflower or vegetable oil
  • 1 pinch table salt (optional)


Method #1: By Hand

  1. Dissolve the Marmite in the warm water with a metal spoon. I would advise using hot water to begin with to make this easier, and then leave it to cool until it is tepid enough to be used without killing the yeast.
  2. Add the dry ingredients (flour, yeast & optional salt) to a bowl and mix until they are combined.
  3. If you are using salt, add it on one side of the bowl and the yeast on the other to stop them coming into direct contact.
  4. Once the liquid is cool enough and the Marmite has all been dissolved, make a well in the flour and add in the Marmite liquid, along with the oil. Bring the mixture together using a wooden spoon. Due to the liquidity of the Marmite, this dough will be quite sticky - it is quite normal.
  5. Turn out the dough onto an oiled work surface, and knead thoroughly for 5-10 minutes unti, the dough becomes smooth, springy and stretchy as gluten starts to form.
  6. Leave the dough to rise in a lightly oiled bowl or floured banneton (proving basket) until the dough has more than doubled in size. Depending on the warmth where the bowl is placed, this can be anywhere from 1-4 hours. Cover the bowl to prevent the dough from drying out, and put it in a warm place.
  7. Once the dough has risen, oil/flour a work surface. Tip the dough out onto it, knock out all of the air and shape it to fit into a greased (2lb) loaf tin. Cover once and leave to double in size again
  8. Once it has risen, preheat the oven to 180C (170C Fan).When the oven has reached temperature, place the loaf on the middle shelf of the oven and cook for 40-50 minutes. 
  9. Check regularly to ensure it is not overcooked. To check whether the loaf has cooked is cooked, first knock on the top of the loaf. If it sounds hollow, turn the loaf out of the tin and tap the bottom to. If this also sounds hollow, it is done!

  10. Cool on a wire rack and slice as needed.

Method #2: Bread Maker

  1. I've made this repeatedly in my Panasonic bread maker by following the same steps as above but adding the yeast into the yeast dispenser.

  2. I find that mixing the ingredients together slightly before starting the cycle gives the best results. Otherwise, it doesn't capture all the flour for some reason, meaning the loaf ends up with a floury bottom (oops!)

  3.  Once mixed, I set the cycle for Large White Bread and press start. I've also made just the dough on a basic white dough cycle and then put the dough in a loaf tin to cook in the oven