Seaweed bread
This is a really savoury, umami bread that is equally good with a hunk of cheese or with laverbread and cockles.
Ingredients
- 400g/14oz strong white flour, plus extra for dusting
- 200g/7oz oats and bran bread flour
- 1 tbsp milk powder
- 陆 tsp vitamin C powder
- 1陆 tsp sea salt
- 2 tbsp dried kelp
- 1 tbsp dried dulse
- 360ml/12陆fl oz warm water
- 1 tbsp caster sugar
- 3 tbsp olive oil, plus extra for greasing
- 2录 tsp (7g sachet) fast-action dried yeast
- 1 small free-range egg, beaten, to glaze
Method
In a large bowl, mix the flours, milk powder, vitamin C, salt, kelp and dulse. In a jug, mix the warm water, sugar, oil and yeast. Add the liquid to the dry ingredients and mix until the mixture comes together, then turn out onto a lightly floured work surface and knead until the dough is smooth and elastic. Put the dough into an oiled mixing bowl, cover and set aside for an hour until doubled in size.
Line a baking sheet with baking paper. Turn the dough out onto a lightly floured surface and knead briefly. Put the dough onto the baking sheet and form into an oval loaf shape. Cover and leave for at least half an hour, until risen and puffy.
Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tin in the bottom of the oven.
Brush the loaf with beaten egg and place in the oven. Pour about 500ml/18fl oz boiling water into the roasting tin; this creates steam, which helps the crust develop.
Bake for about 25 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack.
