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Seaweed soda bread

Name: Seaweed soda bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 12 Aug 24
Updated: 12 Aug 24

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.

Easy
August 2024

Test kitchen approved

Serves 4
Hands-on time 15 min. Oven time 40 min

Loved this? Try our soda bread rolls, too.

Vegetarian recipes

Nutrition: Per serving

Calories: 399kcals
Fat: 1.9g (0.5g saturated)
Protein: 15g
Carbohydrates: 79g (4.7g sugars)
Fibre: 4.5g
Salt: 2g

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Before you start

Any seaweed flakes (or a mix) will work here – the flavour of each is slightly different. This is also great with our seaweed and miso butter.

Before you start

Any seaweed flakes (or a mix) will work here – the flavour of each is slightly different. This is also great with our seaweed and miso butter.

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.