🍞 WEEK 2: Seaweed Soda Bread
This week you will be making a Seaweed Soda Bread which is a twist on an Irish staple. As usual, make sure you double check the equipment and ingredients you need to buy ahead of time and keep your Rassa box nearby for those specialist items.
Share with the community
Access the rest of your group by clicking on the button below where you can share your ideas and photos of your bread loaf or if you get stuck you can ask the chefs for help.
📗 Lessons For The Week
Recipe Development - Seaweed Soda Bread
Follow along to see how Alison puts her own take on a classic, drawing influence from the Irish coastline, local suppliers and heritage ingredients.
Ingredients Introduction - 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.
Hands On Learning - Seaweed Soda Bread
Master the soda bread, using buckwheat and oats for texture and foraged seaweed for flavour. Enjoy munching a slice alongside some freshly whipped butter.
📖 Further Reading
Learn more about the history of Irish seaweed and its role in Irish culture. Have a read on our blog by clicking below.
Irish Seaweed: From Famine Food to Foraged Delicacy
Amongst the rockpools and sea sprayed cliffs, seaweed grows freely, but only recently chefs, farmers and foragers have started paying attention to this long overlooked delicacy.