Laverbread Sourdough
Rated 5.0 stars by 1 users
Category
Bread and Baking
Cuisine
Seaweed
Author:
PBFC
Servings
6-8
Prep Time
24 hours
Cook Time
40 minutes
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)
Ingredients
- 200g strong white bread flour
-
150g of sourdough starter
- 125g of fresh water
- 1 tbsp of Welshmans Caviar
-
1 tbsp of Dulse
-
1 TSP of Mermaid Confetti
(Seaweed Sea Salt)
- 1 tbsp of brown sugar
- 50g of mixed seeds (chia, sunflower, pumpkin etc)
-
1 Tbsp of laverbread
Directions
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
For the love of the sea
