Seeded dillisk loaf

Method

1. Preheat the oven to 230°C.

2. Mix the flour, seeds, chopped dillisk, bread soda and salt in a large mixing bowl.

3. In a large jug, whisk the buttermilk, egg and oil and pour into the dry ingredients.

4. Make your hand into a claw and stir the mixture in circular motion until it is well combined.

5. Pour into a buttered circular baking tin and bake for 40-45 minutes.

6. 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.

7. When baked, remove from the tin and pat the bottom, it should sound hollow. Cool on a wire rack.

8. The resulting bread should be nicely risen, dense but not doughy, flecked with seeds and purple dillisk.