Ingredients (Makes 2 Mini Loaves)

  • 250g plain flour
  • 10g caster sugar
  • 1 ½ tsp baking powder
  • 1 tsp sea salt
  • 110g butter, melted
  • 20g fresh seaweed, washed and drained.
  • 175g raw beetroot, peeled
  • 75g buttermilk or yoghurt
  • 25g water
  • 1 egg, beaten
  • A little extra egg, for glazing.

Instructions

  • Preheat oven to 170°C
  • Select 2x 1.5lb loaf tins (each tin has a 700g capacity).
  • Brush the tins with a little oil and line with a strip of baking parchment paper.
  • Sift the dry ingredients into a large bowl (flour, sugar, baking powder and salt).
  • Melt the butter in a small pan over a low heat.
  • Place the seaweed on a chopping board and pat dry. With a Cook’s knife, slice it finely.
  • Using a box grater, grate the beetroot. Alternatively, butternut squash may be used.
  • Place the seaweed and root vegetable into the bowl and mix through with your hands.
  • Using a small container; measure the buttermilk. Top the weight-up to 100g by adding 25g water.
  • Crack an egg over the top. Use a fork to beat together.
  • Now, tip this mixture into the main mixing bowl.
  • Lastly, pour the liquid butter into the bowl.
  • Take a blue bread scraper and work the mixture, so that it is smooth and even in consistency – it should look sticky.
  • When ready, weigh your bread dough and divide equally by 2.
  • You should have approximately 350g of dough for each tin.
  • Shape each dough neatly then drop into the prepared tins.
  • Place the loaf tins into a preheated oven and bake for approximately 50 minutes.
  • When you are happy that the cakes are cooked, take them out of the oven and leave to rest for 20 minutes.

Suggestion: For a stronger taste of the sea, try adding sea purslane and/or some dried seaweed flakes. 

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