Seaweed Bread

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 15 hrs 30 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

For the dough: (pre-dough)

  • 50 g rye flour
  • 50 g wheat flour, 5
  • 100 g wheat flour (whole rain)
  • 200 g water
  • 2 g yeast

Also:

  • 3 g seaweed, dried, e.. wakame
  • 150 g water, lukewarm

For the dough:

  • 250 g wheat flour, 550
  • 250 g wheat flour, 1050
  • 100 g wheat flour (whole rain)
  • 10 g yeast
  • 14 g salt
  • 280 g water
Seaweed Bread
Seaweed Bread

Instructions

  1. For the pre-dough mix all ingredients well and cover with cling film and let rise overnight (approx. 12-14 hours) at room temperature.
  2. The next day, add the algae to the water and soak for about 30 minutes. Then pour off the water and chop the algae a little more.
  3. For the dough, mix the types of flour, crumble in the yeast and add the remaining ingredients, as well as the pre-dough and the seaweed and knead well. Cover and let rise for 1 hour.
  4. Place the dough on the floured work surface and cut in half, each work into a loaf, place on the baking tray or in the proofing basket and cover again for 1 1/2 hours.
  5. Preheat the oven to 220 degrees in good time, cut into the loaves as you like and shoot in well and bake for about 30 minutes until golden brown.

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