A simple bread recipe made combining wholemeal and strong flour with some colourful mix of Irish seaweeds (Dulse, Sweet Kombu, Spirulina, Sea Spaghetti and Nori).
For 1 large loaf of bread
Preparation: 20 minutes
Rest for 1 hour and 30 minutes
Cooking time: 35 minutes
Total: 2 hours and 25 minutes
200g (7 oz) wholemeal flour
300g (10½ oz) strong bread flour
15g (½ oz) mixed dried seaweeds
3 tablespoons olive oil
2 teaspoons dry quick yeast
1 pinch of sugar
Approx. 320g (11½ oz) of tap water
1. Pour the two flours into a large bowl; add salt, yeast and sugar. Stir with a spoon or fork to mix all the dry ingredients together.
2. Pour the olive oil and all the tap water. Start using a spoon and then mix with your hands directly into the bowl.
3. Transfer the mixture on a light floured surface and knead fora few minutes to shape the dough into a neat elastic ball.
4. Put the ball back to the bowl, cover with a clean kitchen towel and let stand in warm place and away from drafts until doubled in volume (it will take more or less 1 hour).
5. Once the dough has doubled in size, slam the ball on the work table and knock the air out the dough, by bashing and squashing it, then knead for another minute. At this point you can shape the dough as you like and place it into a rectangular mould lined with baking paper. Cover again with the towel and let stand in a warm place for at least half an hour, then bake in the middle of the oven at 220C/430F/Gas7 for 35 minutes.
6. Once cooked, remove the bread immediately from the mould (this to avoid condensation and softening of bread at the base) and let cool on a rack.