Laver Seaweed Bread

Yield: 2 servings

Preparing Laver:

• Collect baskets of laver (a seaweed), avoiding sandy pieces.
• Break up large pieces, wash thoroughly in cold water
• Cook steadily for about 4 hours in large pan of boiling water.
• Check every 30 minutes so it does not boil dry. It is done when sheets of laver have broken up into tiny pieces, forming a smooth puree.
• Drain excess liquid and refrigerate (will keep fresh as puree about a week) or dry out and use as powder and seal in air tight container (will store fresh several months).

Ingredients

• 1 ½ ozs Butter
• 3 Tsps Baking Powder
• Pinch of pepper
• ¾ lb. Flour
• 1 oz laver puree
• 3 oz Caerphilly Cheese
• ½ pint milk (about)

Method:

1. Sift flour, baking powder, pepper, and add laver - DO NOT ADD SALT (Laver is already salty by nature).
2. Rub in butter
3. Mix well and add enough milk to make soft dough
4. Roll out ½ inch thick, stamp into rounds, place on buttered baking sheet
5. Bake in hot oven 15 to 20 minutes

 Serve hot with butter and best served with bacon or cockles.

 


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