In the book Breadsong by Kitty and Al Tait, they call a signature bread at their English bakery “The Comfort”.  It is an example of the Jim Leahy No Knead bread with the addition of some marmite to increase the unami of the loaf.  (I often use small amounts of marmite in gravies and other savory sauces.)  I saw on the internet a number of recipes for marmite in bread so I decided to try it in my 65% Whole Wheat Sourdough Boule .  I made that loaf in the usual way except that I dissolved 1 Tbs.  of marmite in the water, and I reduced the salt to 8.5 g. since there is a lot of salt in the marmite.

The resulting loaf had a very good crust, a very soft crumb, and a savory undertone.  I am not sure how much of this was due to the marmite.