Seaweed bread recipe
 This is a really savoury, umami bread that is equally good with a hunk of cheese or with laverbread and cockles. 400g/14oz strong white flour, plus extra for dusting200g/7oz oats and bran bread flour 1 tbsp milk powder½ tsp vitamin C powder1½ tsp sea salt2 tbsp dried kelp1 tbsp dried dulse360ml/12½fl oz warm water1 tbsp caster sugar3 tbsp olive oil, plus extra for greasing2¼ tsp (7g sachet) fast-action dried yeast 1 small free-range egg, beaten, to glaze 400g/14oz strong white flour, plus extra for dusting 200g/7oz oats and bran bread flour 1 tbsp milk powder ½ tsp vitamin C powder 1½ tsp sea salt 2 tbsp dried kelp 1 tbsp dried dulse 360ml/12½fl oz warm water 1 tbsp caster sugar 3 tbsp olive oil, plus extra for greasing 2¼ tsp (7g sachet) fast-action dried yeast 1 small free-range egg, beaten, to glaze Method In a large bowl, mix the flours, milk powder, vitamin C, salt, kelp and dulse. In a jug, mix the warm water, sugar, oil and yeast. Add the liquid to the dry ingredients and mix until the mixture comes together, then turn out onto a lightly floured work surface and knead until the dough is smooth and elastic. Put the dough into an oiled mixing bowl, cover and set aside for an hour until doubled in size.Line a baking sheet with baking paper. Turn the dough out onto a lightly floured surface and knead briefly. Put the dough onto the baking sheet and form into an oval loaf shape. Cover and leave for at least half an hour, until risen and puffy.Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tin in the bottom of the oven.Brush the loaf with beaten egg and place in the oven. Pour about 500ml/18fl oz boiling water into the roasting tin; this creates steam, which helps the crust develop.Bake for about 25 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack. In a large bowl, mix the flours, milk powder, vitamin C, salt, kelp and dulse. In a jug, mix the warm water, sugar, oil and yeast. Add the liquid to the dry ingredients and mix until the mixture comes together, then turn out onto a lightly floured work surface and knead until the dough is smooth and elastic. Put the dough into an oiled mixing bowl, cover and set aside for an hour until doubled in size. In a large bowl, mix the flours, milk powder, vitamin C, salt, kelp and dulse. In a jug, mix the warm water, sugar, oil and yeast. Add the liquid to the dry ingredients and mix until the mixture comes together, then turn out onto a lightly floured work surface and knead until the dough is smooth and elastic. Put the dough into an oiled mixing bowl, cover and set aside for an hour until doubled in size. Line a baking sheet with baking paper. Turn the dough out onto a lightly floured surface and knead briefly. Put the dough onto the baking sheet and form into an oval loaf shape. Cover and leave for at least half an hour, until risen and puffy. Line a baking sheet with baking paper. Turn the dough out onto a lightly floured surface and knead briefly. Put the dough onto the baking sheet and form into an oval loaf shape. Cover and leave for at least half an hour, until risen and puffy. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tin in the bottom of the oven. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tin in the bottom of the oven. Brush the loaf with beaten egg and place in the oven. Pour about 500ml/18fl oz boiling water into the roasting tin; this creates steam, which helps the crust develop. Brush the loaf with beaten egg and place in the oven. Pour about 500ml/18fl oz boiling water into the roasting tin; this creates steam, which helps the crust develop. Bake for about 25 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack. Bake for about 25 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack.