Seeded dillisk loaf
The combination of seeds, buttermilk and salty dillisk seaweed makes for a truly different bread experience, delicious with wild garlic butter
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
340g wholemeal flour
2 tsp bread soda
60g sunflower seeds
60g pumpkin seeds
30g dried dillisk, chopped finely
300ml good quality buttermilk
2Â tbsp rapeseed oil
pinch of salt
2 eggs
Method
Preheat the oven to 230°C.
Mix the flour, seeds, chopped dillisk, bread soda and salt in a large mixing bowl.
In a large jug, whisk the buttermilk, egg and oil and pour into the dry ingredients.
Make your hand into a claw and stir the mixture in circular motion until it is well combined.
Pour into a buttered circular baking tin and bake for 40-45 minutes.
We like to garnish it with a large feathery piece of dillisk stuck to the top of the loaf which will dry out and turn into a delicious seaweed crisp.
When baked, remove from the tin and pat the bottom, it should sound hollow. Cool on a wire rack.
The resulting bread should be nicely risen, dense but not doughy, flecked with seeds and purple dillisk.
