SEAWEED SODA BREAD
After several years in Japan trying all sorts of different seaweed, British Herb Kitchen has been delighted to find a few inspired entrepreneurs harvesting and developing seaweed products all around the British coast.
It’s great to be able to get our hands on kelp, dulse, Irish moss and more. This Seaweed Soda Bread uses kombu, a type of kelp harvested for you by the lovely people at Mara. The recipe will have a fresh, hot-from-the-oven loaf in front of you in 35-40 minutes.
It’ll be hard to resist eating this loaf straight from the oven!
150g wholemeal self-raising flour
150g plain flour
¾ tsp sea salt
¾ tsp soft brown sugar
¾ tsp bicarbonate of soda
2g of Mara kombu (or 4g if you want something a bit more ‘of the sea’)
180ml natural yoghurt
90ml whole milk
Heat the oven to 200C. Tip the flours into a large bowl with all the other dry products, including the kombu. Make a well in the centre of the flour and tip in a mix of 180ml natural yoghurt and 90ml whole milk. Combine quickly into a soft, sticky ball. Make into a round loafy shape on a floured surface. Cut a deep cross on the top with a serrated knife and cook for around 35 minutes until the base sounds hollow when tapped.
Remove the roasties from the oven, decant to a serving dish and serve alongside your choice of festive fare.