Wholemeal Seaweed Bread

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April 12, 2017

The seaweed adds great taste and colour to this loaf. Great with soup, or for picnics. If using Dulse, you will find the bread will taste like bacon!


Ingredients (makes 1 loaf)

500 g wholemeal flour

Pinch of sea salt

5 ml quick yeast

Small handful dried sea greens, cut into pieces

Use Sea Salad or flaked Dulse as alternative 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 sea lettuce 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.

Wild Food Foraging in Cornwall and the Isles of Scilly

Sea Lettuce