The seaweed isn't a prominent flavour, it tastes more like the sea itself. This bread would be great for tuna or salmon salad sandwiches, or even poached eggs on toast. A great new loaf for your repertoire.
Dough: Simple Contemporary Bread, Richard Bertinet
9 oz White bread flour
9 oz Whole-wheat bread flour
1/3 oz Fresh yeast or 1/4 oz envelope active dry yeast (1 1/2 tsp)
2 tsp fine grain salt
12 oz Water (13 fl. oz in glass measuring cup)
1/3 oz Dehydrated wakame seaweed (which will give about 2 oz rehydrated)
Soak the wakame seaweed in water, according to the instructions on the pack, until soft. Mix the two flours and rub in the yeast, add the salt and then the water and mix the dough well by hand or stand mixer. Add the seaweed at the end of mixing and continue working until it is evenly distributed though the dough. Shape the dough into a ball, place it in a lightly floured bowl, cover with a lint-free dish towel and let it rest for 1 hour.
With the help of the rounded end of your scraper, turn the dough out of the bowl and reshape into a ball, place it back in the bowl, cover with a lint free dishtowel and let it rest for 45 minutes more.
Turn the dough out onto a lightly floured counter and mould it into a loaf shape. Let it rise for 1 hour on a well-floured lint free dishtowel, or brotform, seam-side up. Preheat oven to 475F.
Turn the loaf over and place on a wooden peel or flat-edged baking tray (dusted with cornmeal). With a lame or sharp knife, make three cuts on either side fanning out from the middle, along the top of the bread. Mist the inside of your preheated oven with a water spray and then slide the loaf onto the hot stone or upturned tray. Bake for about 45 minutes until well coloured. The loaf should sound hollow when tapped on the bottom with your finger. Remove from the oven and cool on a wire rack.
This bread has been Yeastspotted!