Seaweed Bread Recipes
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Seaweed Bread Recipes
Thoroughly rinsed and dried seaweed
Use a regular bread recipe. Grind or powder dried seaweed into a flour and substitute this seaweed flour for half the amount of flour called for by the recipe.
Follow the recipe with these changes:
Substitute water for milk; add an extra tablespoon of butter; and omit salt. Experiment with different seasonings.
It’s a little known fact that traditional bread cam be made with up to 20% of any adulterant. The benefits of adding seaweed mix shown here adds both health (iodine etc) and taste benefits. It also makes a highly unusual loaf that mixes Japanese and Celtic taste elements.
136g seaweed flour
544g strong bread flour flour
14g white sugar
60ml lukewarm water (for yeast)
340ml water (for dough)
Mix the yeast and white sugar into the 60ml water and leave in a warm place for 10 minutes to prove.
Combine the seaweed flour, wheat flour and salt together and combine with the butter and the yeast mixture. Add the remaining water a little at a time until you have a smooth dough. Remove this from the bowl and tip onto a floured surface and knead thoroughly (for at least 5 minutes).
Roll the dough into a ball and place in a greased bowl. Cover with a damp cloth, place in a warm spot and allow to prove for at least 75 minutes, or until doubled in size. Knock the dough back and knead for a further 5 minutes then return to the bowl, cover and allow to prove for a further 45 minutes.
Knock back once more and divide the dough into 2 equal parts. Knead each dough piece well to remove any trapped air then press the two dough pieces into half-loaf tins. Press down well into the tin then cover the tins and allow the dough to raise for at least 45 minutes in a warm place (or until the dough has risen some 2cm over the top of the tins).
Place in an oven pre-heated to 210°C and bake for about 25 minutes, or until the loaves sound hollow when tapped. Allow to cool a little before tipping onto a wire rack to cool completely.