seaweed infused no knead bread

An artisan and rustic bread loaf might feel like an impossible job to bake at home. 

This SEAWEED INFUSED NO KNEAD BREAD only needs 5-8 minutes of action time in total, all you need is to let the yeast to make the magic! This recipe is absolutely foolproof and require no baking experience, which means you have low risk to mess it up. You saw the dark greenish patches on the loaf? I have added seaweed to infuse in the dough overnight, the saltiness from the seaweed enhance the saltiness in the loaf wonderfully well and it’s incomparable with just adding basic salt, it was just perfect.

If you are not sure about how a no knead bread is made, you can find the full video on my YT channel.

Let’s bake, shall we?

Makes 1 loaf

• 450g strong bread flour
• 1 teaspoon instant yeast
• 1 teaspoon fine sea salt
• 375ml lukewarm water
• 2 handful dried sugar kelp/seaweed from Nordic Seafarm

Special equipment: cast iron crockpot/dutch oven

Recipe Preparation

In a large glass or metal mixing bowl, mix together all ingredients with a spatual until no dry bits remains and a shaggy dough is formed. Cover with a silicon wrap and let the dough sit at room temperature for 30 minutes.

Transfer covered dough in the fridge, undisturbed, for 12 hours or overnight (mix the dough before/after dinner). Remove dough from fridge the next morning. The dough should have loads of bubbles and at least doubled its size. 

Lightly dust a piece of parchment paper that is large enough to use as a sling to transfer the dough into the crockpot. Gently scrap the dough off from the bowl around the edge with wet hands, once the dough is loosen from the bowl, lift one side of the dough up and fold it across to the opposite side of the dough, gently tuck under, repeat tucking 3 more times. Use both wet hands remove dough upside down from the bowl onto the parchment paper, you should have a rough ball, lightly dust the top of the dough again with flour and gently use dry hands to wipe all over with flour, transfer the dough into a standing colander, cover with kitchen cloth or plastic lid. Allow the dough for it’s second rise until doubled its size, it can takes up to 2-3 hours depending on fridge temperature and room temperature during rising.

Towards tail ends of the rise, about 30 minutes before baking, place crockpot and it’s lid separately into the oven, preheat crockpot in oven with fan assist at 220℃. 

When the dough is ready, it should be puffy and at least doubled its size. 

WARNING: REMEMBER TO REMOVE CROCKPOT AND LID WITH HEATPROOF MITTENS! 

Remove preheated crockpot and lid from oven, place dough with parchment paper into the crockpot and cover with lid. Bake for 30 minutes, remove lid and bake 15 minutes further. Remove dough from crockpot and let cool completely before slicing. Serve with whipped butter, sprinkled with flaky sea salt.