Spicy Polish Rwan Bread

Preheat the oven to 200°C/fan 180°C/gas mark 6.

Place the water, dried yeast, sugar and psyllium husk into a bowl, stir well and allow to stand for 10 minutes until the mixture thickens.

In another bowl, place the Fate Low Protein All-Purpose Mix and 3 tbsp oil, mix and add to the thickened mixture and combine until it forms a dough.

Leave the dough to rise in a warm place covered in a tea towel or cling film for 30 minutes, until doubled in size.

Blitz the pepper, chili, garlic, tomatoes and basil with the electric hand-held blender until smooth.

Dust a surface with the Fate Low Protein All-Purpose Mix and roll out the dough to a 20x16cm rectangle.

Spread the spicy mixture evenly onto the dough.

Using a knife, cut 5cm width strips into the dough rectangle and roll them up haphazardly into a frill shape.

Place them in the tin so that they sit tight next to each other.

Brush with 2 tbsp oil and bake for 35 minutes or until golden brown on top.