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
A bit about the 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