David O'Halloran of Blath na Mara, which is taking part in The Burren Slow Food Festival (May 10th-12th 2019), shares a bread recipe.
- 300g cooked potatoes
- 500g strong flour
- 15g dulse flakes
- 7g dry yeast or even better 15g fresh yeast
- 225ml water (preferably from cooked potatoes)
- Pinch of flax seeds and semolina to top loaf
- Olive oil to grease the loaf tin
- In a bowl, mash potatoes, add flour and dulse.
- Mix the yeast with potato water and stir, then add to the bowl. This mixture can be hand kneaded for about 10 minutes or with a dough hook on a food mixer at a low setting.
- When the dough becomes elastic, leave it covered with a wet tea towel in a warm place to prove until it doubles in size.
- Pre-heat the oven to 220C and knock the dough back to its original size, turn the dough out and put into an oiled loaf tin.
- Sprinkle the top of the loaf with flax seeds and semolina. You can also use a mix of your favourite seeds.
- Cover again while the oven heats up. This should give the dough time to rise again. When you put the loaf into the oven put an egg cup full of water into the base of the oven to create some steam. Cook for 35 minutes and then turn out of the tin onto a wire rack to cool.