Put your quarantine skills to the test with this crusty kelp bread loaf! The dried kelp flakes are made by dehydrating strips of kelp blades at 158 degrees F for 2 hours. I keep a jar of dried kelp flakes in my pantry, they make for a healthy and salty addition to my favorite recipes. This recipe requires long periods of fermentation and proofing, if started early (I aim for 9am) then your loaf will come hot out of the oven just in time for dinner. This bread is delicious piled high with smoked salmon or served hot with a pat of butter. Don’t forget the Everything Like the Bagel Kelp Seasoning, available here. The base of this bread recipe is based on the Saturday White Bread from the book “Flour Water Salt Yeast” Enjoy!
