Seaweed Bread

Summary

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

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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.