Seaweed soda bread
- Portion size: Serves 4
- Hands-on time 15 min. Oven time 40 min
- Difficulty: easy
Craggy and crumbly soda bread is quick to make because it doesn’t rely on yeast for its rise – but it doesn’t compromise on taste. Adding flakes of seaweed to this Irish classic provides plenty of salty umami and boosts its nutritional benefits.
Loved this? Try our soda bread rolls, too.
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Ingredients
- 400g plain flour, plus extra to dust
- 1½ tbsp dried seaweed flakes (either mixed or dulse)
- 1 tsp bicarbonate of soda
- 1 tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 300ml buttermilk
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Method
- Heat the oven to 160°C fan/gas 4. In a large bowl, stir together the flour, seaweed, bicarbonate of soda, salt and pepper. Make a well in the centre and add the buttermilk. Mix it together with your hand in a claw shape to make a rough, shaggy dough.
- Dust a baking tray with flour. Shape the dough into a plump circle, roughly 15cm in diameter, and sit it in the centre. Use a sharp knife to slash the dough into quarters, without cutting all the way through. Brush the top with the last drops left in the buttermilk pot.
- Bake for 40-45 minutes until browned and the loaf sounds hollow when tapped underneath. Cool on a wire rack. It’s best eaten the same day.
Nutrition
- 399kcals Calories
- 1.9g (0.5g saturated) Fat
- 15g Protein
- 79g (4.7g sugars) Carbs
- 4.5g Fibre
- 2g Salt
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