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Ingredients: Seaweed Soda Bread

Discover the natural saltiness of wild Irish seaweed and how Alison develops texture to her loaf using a coarse flour, oats and buckwheat. You'll see the key ingredients she uses as an alternative to yeast to create the chemical reaction that makes the bread rise and how she ensures the bread develops gluten to hold its shape. Alison showcases her local suppliers that represent the historic role of the Irish farmhouse and flour millers.

📦 Specialist Ingredient of the week
  • Dillisk seaweed (dried, roasted & blitzed)
  • Buckwheat nibs
💡 A bit about your specialist ingredient

Dillisk Seaweed - Dillisk has been eaten in Ireland for centuries. It was originally harvested by fishermen and became a vital food source during the Potato Blight. Since shaking off its connotations of being a 'Poor Man's Food', Irish Seaweed has found its way onto Michelin star plates. But beside that, it’s the perfect beer snack, hangover cure, sandwich filling and all-round health supplement.

🗒 Ingredients You Need
  • 330g ‘Dunany’ wholemeal coarse flour
  • 95g White strong flour
  • 10g Bread soda
  • 5g Salt
  • 50g Brown sugar
  • 430ml Buttermilk
  • 50g Buckwheat nibs (provided)
  • 50g Porridge oats
  • 15g Dillisk seaweed (dried, roasted & blitzed) (provided)
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Rassa Customer
Lizzy Andersen
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James Haward
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Philip Reyes
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Milly Braxton
Alison Tierney
I've worked in a variety of restaurants from casual to Michelin star and follow the ethos of using the best local produce from our Island.