Nori Soda Bread
In Ireland there is a long tradition of adding seaweed to bread. This one is made using sushi nori sheets, which gives it a delicious distinctive flavour. You can serve it warm or cold generously spread with butter. It also goes well with fish, ham, cheese and avocado.
- 4 sheets sushi nori, torn into strips
- 290ml buttermilk or 145ml whole milk mixed with 145ml natural yoghurt
- Butter, as needed
- 170g self-raising wholemeal flour
- 170g plain flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- Pre-heat the oven to 200˚C/gas 6.
- Put the nori into the buttermilk or yoghurt mix and allow to soften (5 mins approximately). Now blend until the nori has broken down into very fine pieces.
- Grease a baking sheet with a little butter and sprinkle with flour.
- Put the wholemeal flour into a large mixing bowl, sift the plain flour, salt and bicarbonate of soda into the bowl. Make a well in the centre and gradually mix in the buttermilk or yoghurt mix using a fork until you have a rough sticky dough. Do not over mix.
- Put a little flour onto your hands and shape the dough into a ball. Place this on the prepared baking tray.
- Cut a cross into the top of the dough, sprinkle it with a little wholemeal flour and bake in the centre of the oven for 30 minutes. If you tap the bottom of the bread, it should sound hollow.