Ingredients:10g Wild Irish Seaweed Dillisk Sprinkles
450g plain flour
1 tsp salt
1 level teaspoon bread soda or bicarbonate of soda
- Preheat the oven to 220°C (if your oven runs hot, lower to maybe 200°C)
- Lightly flour a baking tray and your worktop. Sieve flour in a large bowl, add the salt and seaweed, sift in the bread soda.
- Stir to combine the dry ingredients, then, using your hand, make a well in the centre and pour in all the buttermilk.
- Using your hand, get around the sides of the bowl to bring the flour and liquid together- don’t knead it or it will end up tough.
- Once the mixture has come together, shape into round, flour the top, then turn it over once (don't knead) and make a round about a couple of cm's high and approx 18cm in diameter.
- Place on your floured tray, flour the blade of a knife and cut a cross in the loaf.
- Pop in the oven and cook for 10 minutes, then turn the oven temperature down to 190-200°C and cook for a further 25–35 minutes.
- Your gorgeous bread is ready when you have a nice golden crust and the base sounds hollow when given a tap! Cool on a wire rack.
- Lather with the best of Irish creamery grass-fed butter and enjoy with a scalding cup of tea. Also wonderful with a nice extra mature crumbly vintage Irish white cheddar.