We all had a go at breadmaking during lockdown ! Well here's Jonathans sourdough lock down loaf! Its a seriously good bread! So have a go!
This recipe involves 2 different seaweeds and seeds which packs a whole bunch of flavour and goodness.
Makes 1 small-medium loaf
Bread and Baking
Jonathans amazing bread recipe he discovered in lockdown. It contains 2 different types of seaweed and mixed seeds. Extra tasty and fulfilling. This loaf takes a little longer to prepare but its worth the wait. Give it a go!
(For an easier loaf - see our Easy Laverdough Bread Recipe)Author:
Preheat oven to 180C
In a large bowl mix all of the Ingredients together apart from the laverbread
Once combined you should have workable dough ball which you can start kneading. However if still a bit sticky add a little more bread flour or if a little dry add a splash of water.
You want to be kneading for at least 10 minutes, or if you want to cheat and own a bread maker, then put the dough in there on knead mode ! which does it in about 1.5 hrs
Once kneaded form into a loose ball and let it prove in an olive oil greased bowl for at least 24 hrs as it will taste better. Cover with a damp tea cloth. Knock back the dough and knead it again quickly after 10 hrs and then again an hour before it is due to go into the oven.
On the final knead flatten the dough out with your hands and place a tablespoon or 2 of laverbread into the centre of the dough. Fold the dough over the Laverbread and shape into a loose cob type shape. Sprinkle the top with a little more flour and score with a knife if you like.
Place the cob onto a hot baking tray and place in the oven for around 30 to 40 minutes. Serve warm with seaweed butter
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