Easy Laverdough Bread

Directions

1. Preheat oven to 220C/Fan 210 0C/Gas 7. Line a baking tray with greaseproof paper. (if you have a baking stone wipe the surface with olive oil)

2. Stir all of the ingredients together in a bowl, apart from the yoghurt and rehydrated Laver seaweed*.

3. Make a well in the centre of the dry ingredients and add most of the yoghurt. Mix together gently with a spoon to form a soft dough. Add a little extra yoghurt if the dough is dry.

4. Tip the dough out onto a floured work surface and knead for a few minutes until smooth and elastic.

5. *Rehydrate the Laver by adding a small amount of cooled boiled water to the Laver flakes in a bowl and let it stand for 5 minutes. 

   We used 2 heaped spoonfuls in this loaf but if you want more of a seaweed hit then turn it up!

   Drain the Laver flakes and add to your mix, kneading and spreading gently through the dough.

6. Shape dough into round cob with floured hands and place on the baking tray. Make a few deep (about two thirds of the way into the dough)  knife marks across the cob. Sprinkle with flour and we added a generous sprinkle of dulse flakes to the top of our loaf.

7. Bake in the oven for 25-30  minutes until brown. The bread should sound a little hollow when you tap the crust. Leave to Cool on a wire rack.

   
   

   Enjoy with oodles of butter ! ..........