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Pains aux Algues (Seaweed Loaf)

Pains aux Algues (Seaweed Loaf) is a traditional French recipe for a classic bread loaf that's made with a quite a large quantity of dried seaweed in the basic mix. The full recipe is presented here and I hope you enjoy this classic French version of: Seaweed Loaf (Pains aux Algues).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+proving)

Makes:

4 loaves

Rating: 4.5 star rating

Tags : Wild FoodBread RecipesBaking RecipesFrench Recipes


Ingredients:

500g strong bread flour
30ml warm water
50g butter, meted and cooled
30g active, dried, yeast
10g salt
20g sugar
320g Quatre algues dry seaweed blend (or any mix of dried seaweed), finely chopped

Method:

Combine the flour, yeast, salt, sugar, seaweed, melted butter and warm water in a bowl. Quickly bring together into a dough then knead for 10 minutes to aerate thoroughly. When the dough is elastic and no longer sticky place in a greased bowl, turning to coat, then cover and allow to prove fro about 40 minutes in a warm place (or until doubled in volume).

After this time knock the dough back then knead for 5 minutes more. Divide the dough into 4 pieces then place in greased and floured moulds (these should be round and the bread should just fill them). Cover with a cloth and set aside in a warm place for about 45 minutes, or until doubled in volume. Transfer to an oven pre-heated to 200°C and bake for about 25 to 30 minutes, or until cooked through (the base should sound hollow when tapped). Allow to cool slightly then turn out of the mould onto a wire rack. Either serve hot or allow to cool and toast to use as the base for savoury toppings.