Generously donated by Prannie Rhatigans from her book Irish Seaweed Kitchen
“Start off with 1 teaspoon of dulse and see how you like the result. Add a tablespoon or more as you acquire a taste for it and reduce the salt to a pinch if any at all”.
Makes a 2lb loaf.
450g (1lb) stone-ground whole meal flour or whole meal spelt, see note on using spelt flour