Marrow savoury bread

The Marrow of Ultimate Doom

We came back from holiday to find something of a courgette glut – there were baby courgettes, half eaten courgettes, baby marrows and even the Marrow of Ultimate Doom. Today I thought I should probably consider doing something with them and since we still haven’t done a proper shop and therefore have no eggs in, and I am trying to eat a bit more healthily and therefore don’t fancy making marrow cakes, I should have a go at a savoury marrow bread.

Marrow Bread
(Makes quite a big loaf)


Medium marrow

650g wholemeal bread flour
150g fine Matzo meal 
(I was just using store cupboard ingredients, add more flour to substitute)
600g marrow, grated (a medium marrow)
100g strong cheese
2 packets of dried yeast (2 x 7g)
Glug of olive oil
Warm water
Poppy seeds to garnish
Salt and pepper to taste


* Top, tail and deseed your marrow. Grate it into a colander.
* Add a pinch of salt and leave for the water to run out.
* Mix the flour, matzo meal, yeast and cheese in a large mixing bowl.
* Squeeze the remaining moisture out of the marrow and pat dry with a clean tea towel.

* Add the marrow to your dry ingredients, then add the oil and a dash of warm water.
* Knead until you have a firm dough. Add water sparingly as I found the marrow gives off more as you knead.
* Leave to prove until doubled in size.

* Knock the dough back gently and make into desired shape on baking tray. 
* Preheat oven to 200’C while you leave the dough for its final rise.
* When the bread has risen again, brush with a little milk, sprinkle with poppy seeds and bake for 30minutes.

* Enjoy – we found it delicious with smoked paprika hummus!


Bestselling author and freelance drinks writer. Champion of pubs and breweries. Occasional printmaker.

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