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
2Ā tspĀ bread soda
60g sunflower seeds
60g pumpkin seeds
30g dried dillisk, chopped finely
300ml good quality buttermilk
2Ā tbsp rapeseed oil
pinch of salt
2 eggs
Method
Preheat the oven to 230Ā°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.
