Seaweed butter and seaweed bread

Delicious when combined with a salad, fish or oysters and cockles

Ingredients seaweed butter

250 g of butter 
25 g of seaweed, rinsed and blanched
freshly ground white pepper
zest from ½ lemon 

Put all the ingredients in the food processor and allow the butter mixture to stir until everything is mixed well. Roll the butter into a log and put it in the refrigerator to stiffen. Cut it into slices. Put the slices in ice water for a moment prior to serving.

Ingredients Seaweed bread

20 g of sea lettuce, fresh or dried
400 g of flour 
300 ml of water, set 3 tbls aside for soaking the seaweed
4 g of salt
10 g of dry yeast or 20 g of fresh yeast
10 g of sugar 
1 tsp of oil

Sprinkle the sea lettuce, nori or wakame with 3 tbls of water and allow to expand. Mix the flour with the rest of the water, yeast, sugar, salt, seaweed and oil in a bowl. Knead into a dough, cover the bowl and leave to rise in a warm spot. Pre-heat the oven to 220 °C. Shape the dough into a loaf, put it in a baking tin and leave for another 15 minutes. Reduce the temperature to 200 °C and bake the bread for 50 minutes to a light brown. Take the bread out of the oven and leave to cool on a cooling rack.

Recipes by Annette van Ruitenburg, de Waal Texel- Copyright ©2019 for Visit Wadden