January is upon us so lets kick-start 2017 with a super delicious healthy brown seaweed loaf.
The inspiration for this recipe came to mind after a recent trip to Co Sligo where I had the pleasure of meeting the amazing Dr. Prannie Rhatigan, author of ‘Irish Seaweed Kitchen’.
Atlantic Kelp (kombu) is a thick flat seaweed cultivated naturally off the coast of the North West of Ireland. Kombu is high in Iodine, Vitamin K, Magnesium, Calcium and Iron and top this with some delicious sunflower seeds – I feel healthy already.
Makes 1 x 2lb loaf
– 300g wholemeal flour
– 150g plain flour
– 1 tsp bread soda
– 50g sunflower seeds (extra to sprinkle on top)
– 20g chopped kombu (Atlantic kelp)
– 1 medium egg
– 350ml buttermilk
– 1 tsp Irish honey
1. If you are using dried seaweed, add to some cold water to re-hydrate and set aside.
2. Very simply, add all of the ingredients to a mixing bowl and gently combine.
3. Place this into a greased bread tin and sprinkle with sunflower seeds and bake at 180c for 40 minutes.
4. Remove from the oven and de-mould onto a wire rack to cool.
Shane Smith hails from Co Cavan and has been cooking his way around Ireland and further afield for the past 16 years, starting his training in Co. Donegal in Tourism College Killybegs and then extending his studies to Galway Mayo Institute of Technology graduating with a degree in Culinary Arts, specialising in Pastry.
Shane has been very fortunate to have worked in and ran the pastry sections in some of Ireland’s leading 5* hotels and restaurants. Shane can be spotted all over the country carrying out his fun, interactive demonstrations with some of Ireland’s leading chefs. In September 2015, Shane was honoured to be awarded the title of “Best Bakery Manager in Ireland” in conjunction with Shelflife magazine and most recently has landed a cookery slot on Sunday AM where he can been seen regularly bringing his natural flare and love for all things sweet from the TV3 studios into the nation’s homes.