Sea Greens & Wild Carrot Seed Bread


April 12, 2017

The sea lettuce adds a good taste and colour to this loaf. Great with soup, or for picnics.

<![endif]-->Generously donated by Rachel Lambert© (, from her book: Seaweed Foraging in Cornwall and the Isles of Scilly, Alison Hodge 2016


(makes 1 loaf)

500 g wholemeal flour

Pinch of sea salt

5 ml quick yeast

Small handful dried Sea Greens, broken into pieces, alternatively use Sea Salad or flaked Dulse Add To Cart

15 ml dried wild carrot seeds (optional)

10 ml honey

400 ml warm water

15ml olive oil


Preheat the oven to 200°C. Put the flour, salt and yeast in a large mixing bowl and stir. Add the seaweed and carrot seeds. Dissolve the honey in the warm water and slowly add to the flour mix. Stir in, adding the oil. Knead for 10 minutes, then shape, and place on a greased baking tray, or in a greased, 1 kg loaf tin. Cover with a clean cloth and leave in a warm place for 20 minutes, or until doubled in size. Bake in the oven for 40–45minutes, or until hollow-sounding when tapped.