For the pre-dough mix all ingredients well and cover with cling film and let rise overnight (approx. 12-14 hours) at room temperature.
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.
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.
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.
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.