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Ingredients
- 3 grams Dried hijiki seaweed (hijiki buds)
- 200 grams All purpose flour
- 5 grams Sugar
- 3 grams Salt
- 3 grams Dry yeast
- 120 grams Lukewarm water
- 1 dash Sesame oil
Method
- Rehydrate the hijiki in 2 tablespoons of water (the water is not listed in the ingredients) for about 5 minutes.
- Put the ingredients in a bread machine and mix for 4 minutes.
- Put the rehydrated and drained hijiki in the bread machine and knead for 2 minutes.
- Do not add the soaking water.
- Allow to first rise to twice its volume (1st rising).
- Once the first rise has finished, remove the dough, form into one mass, cover with a damp cloth and let rest for 15 minutes.
- Dust a banneton or bread-rising mold with some bread flour (not listed in the ingredients) using a tea strainer.
- Round off the dough neatly, and place the dough with the smooth side down in the banneton for its second rising.
- Preheat the oven to 250 C. Cover the banneton with a sheet of kitchen parchment paper, and invert the dough onto the paper.
- Slash the top of the loaf in a crisscross pattern, and drizzle some sesame oil into the slits.
- Reduce the oven temperature from 250 to 210 C and bake for 30 minutes.
- Please adjust the time and temperature depending on your oven.
- This bread packed with hijiki and is delicious.
