Seaweed bread

Leith’s Seaweed Bread

by Sam Bilton on September 17, 2012 1 comment

Makes 1 450g loaf 

Seaweed bread

I’ve adapted this recipe from Leith’s Fish Bible. It’s a delicious bread and would probably work work with any type of dried seaweed although I’ve used Japanese Nori seaweed. Jade over at Wild Pickings dries her own Welsh Laver seaweed so I would be intrigued to know how this works in a bread. Not surprisingly it goes really well with fish and seafood. I had it lightly toasted and topped with some of the leftover devilled crab prepared by Becci from Feed et Gastro for the Brighton Food Society’s Beyond the Pier meal. Delicious!


  • 30g fresh yeast
  • 1 tsp clear honey
  • 150ml warm water
  • 150ml warm milk
  • 2 tbsp cold pressed rapeseed oil
  • 340g strong white bread flour
  • 110g wholemeal bread flour
  • 1 rounded tsp fine sea salt
  • 15g nori seaweed, finely shredded (I used a pair of kitchen scissors for this)
  • Oil and coarse sea salt to glaze


  1. Dissolve the yeast and honey in a little of the warm water. Mix this with the remaining water, milk and olive oil.
  2. Sift the flours into the bowl of a food mixer with a dough hook attached. Using a low speed gradually add the milk and yeast mixture. Mix until you have a soft dough.
  3. Turn the dough out onto a lightly floured board or work surface. Knead for 10-15 minutes until smooth, elastic and shiny.
  4. Put the dough in a lightly greased large bowl and cover with clingfilm. Leave to rise in a warm place for 1 hour until it has doubled in size.
  5. Turn the dough out onto a lightly floured board or work surface again. Knead the shredded seaweed in a handful at a time ensuring each handful is thoroughly kneaded in before adding more. It will seem like a never ending task when you begin but it will all be incorporated eventually – trust me! You should end up with a creamy dough streaked with dark green seaweed. What you don’t want are large clumps of seaweed.
  6. Shape into an oval (or place in a greased 450g loaf tin) and place on a greased baking tray. Slash the top of the loaf three times. Cover with a tea towel and leave to prove for 15 – 20 minutes in a warm place or until the dough feels pillow-like and soft if pressed gently.
  7. Preheat the oven to 220°C.
  8. Brush the loaf with oil and grind a little sea salt over the top. Bake near the top of the oven for 10 minutes then turn the oven down to 190°C and continue to bake for a further 25 minutes. The loaf should be golden brown and sound hollow when the bottom is tapped. Cool on a wire rack.

Freshly baked seaweed bread

Sam BiltonLeith’s Seaweed Bread

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