Seatbelt bread

Seatbelt breadLisa Westgaard

F&W pick: Seabelt bread


Authors: Claudia Seifert, Zoe Christiansen, Lisa Westgaard and Hanne Martinsen

Grub Street, €22

Photographer: Lisa Westgaard

We could all do with adding some seaweed into our diets, for the nutritional benefits if nothing else and it has certainly become the ingredient du jour among chefs lately. This beautifully-presented book provides inspiration on how to incorporate this super food into our cooking seamlessly, from adding it to snacks and soups to making pesto, tossing through pasta and even in desserts and smoothies.

Seabelt bread

Makes 2 loaves

  • 20g fresh yeast
  • ½ tablespoon sugar
  • 200ml water
  • 2 tablespoons cumin seeds
  • 400g barley flour
  • 350g coarse wholemeal spelt
  • 1½ tablespoons salt
  • 20g seabelt flakes


  1. Mix yeast and sugar with hand-hot water. Leave to one side for 10 minutes in a warm place.
  2. Toast the cumin seeds in a frying pan and then grind them in a mortar.
  3. Mix barley flour, spelt flour, salt and the yeast mixture to a soft dough in a medium-sized bowl. Add the cumin and the seabelt flakes. Knead the dough thoroughly.
  4. Divide the dough into two equal pieces and shape into bread. Leave to rest in a warm place for about one hour.
  5. Using a sharp knife, quickly score the surface of the loaves. Slash each at a 45-degree angle four to five times along the axis of the loaves.
  6. Preheat the oven to 220°C/gas mark 7. Cook the loaves in the oven for 30 minutes. During the cooking, sprinkle the loaves several times with a little cold water to get a crisp crust.