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Seeded dillisk loaf

Seeded dillisk loaf

Yields 1 Servings
occasions
Lunch
dairy ingredients
Butter, Buttermilk
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Seeded dillisk loaf

INGREDIENTS

DIRECTIONS

1
Preheat the oven to 210ºC fan/gas 8 and butter a 20cm round baking tin.
2
Finely chop the dillisk. Mix this with the flour, seeds, bicarbonate of soda and salt in a large bowl.
3
In a large jug, whisk the buttermilk, eggs and rapeseed oil together and pour into the dry ingredients. Using your hand as a claw, stir the mixture in a circular motion until it is well combined.
4
Pour into the prepared tin and bake in the oven for 40 to 45 minutes. Remove from the tin and pat the bottom – it should sound hollow when it’s ready. Cool fully on a wire rack.

The combination of seeds, buttermilk and salty dillisk seaweed makes for an unusual bread, both in flavour and appearance. The veins of purple that run through the bread look quite striking, and it’s really delicious and earthy. One of our favourite breads to make and eat.

 

Ingredients Checklist

Instructions

1
Preheat the oven to 210ºC fan/gas 8 and butter a 20cm round baking tin.
2
Finely chop the dillisk. Mix this with the flour, seeds, bicarbonate of soda and salt in a large bowl.
3
In a large jug, whisk the buttermilk, eggs and rapeseed oil together and pour into the dry ingredients. Using your hand as a claw, stir the mixture in a circular motion until it is well combined.
4
Pour into the prepared tin and bake in the oven for 40 to 45 minutes. Remove from the tin and pat the bottom – it should sound hollow when it’s ready. Cool fully on a wire rack.
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