Sea weed bread with a bit of stencil cutting
after seeing some lovely cut/stencilling by ana a.negra, I decided to try it myself. I've always wanted to make sea weed bread, so I thought I'd do the two together.
I live near the coast where dulce seaweed is harvested, so I swapped some bread for fresh seaweed from the local cockle man. The seaweed took two days to dry in my oven, then I blitzed it into flakes. I've made a low hydration dough here as I thought the cutting will be easier, which it was.
20% Canadian white
65% bacheldre a local flour 12% protein
5% light rye
10% wholemeal spelt
20% levan
1.5 tablespoons seaweed, 1 tablespoon grated lemon zest
72% whey left over from yogurt makimg
2.5% salt
the crumb looks tight, but it's very tasty with a crackly crumb. The lemon is coming through, but the seaweed is very mild, dulce is very mild though, so perhaps I could use a different type next time, or add more than the 1.5 tablespoons. The dulce made the dough a lovely rose colour.
Comments
Sorry I don't know how to add two photos to a post?!!! But here is the crumb
Very lovely loaf. I do love spelt with rye and can only imagine what the seaweed brings to the loaf. Is the seaweed salty? I'm thinking if it is one can cut back on added salt.
Beautiful stencilling.
No. It's not salty at all, in Wales we eat it boiled with bacon for breakfast, it's called lava bread or bara lawr, have a look on google, it looks dark black green and looks unappetising , but it's surprisingly mild and sticky with a seaside taste. Perhaps my drying skills need attention. When I was washing the bag of fresh seaweed a crab run over my hand - that fresh!!