Seaweed soda bread

Method

1. Heat the oven to 160°C fan/gas 4. In a large bowl, stir together the flour, seaweed, bicarbonate of soda, salt and pepper. Make a well in the centre and add the buttermilk. Mix it together with your hand in a claw shape to make a rough, shaggy dough.

2. Dust a baking tray with flour. Shape the dough into a plump circle, roughly 15cm in diameter, and sit it in the centre. Use a sharp knife to slash the dough into quarters, without cutting all the way through. Brush the top with the last drops left in the buttermilk pot.

3. Bake for 40-45 minutes until browned and the loaf sounds hollow when tapped underneath. Cool on a wire rack. It’s best eaten the same day.

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