Atlantic Kelp & Sunflower Seed Brown Loaf

Atlantic Seaweed Loaf

January is upon us so let’s kick-start 2017 with a super delicious healthy brown seaweed loaf.

The inspiration for this recipe came to mind after a recent trip to Co Sligo where I had the pleasure of meeting the amazing Dr. Prannie Rhatigan, author of ‘Irish Seaweed Kitchen’.

Atlantic Kelp (kombu) is a thick flat seaweed cultivated naturally off the coast of the North West of Ireland. Kombu is high in Iodine, Vitamin K, Magnesium, Calcium and Iron and top this with some delicious sunflower seeds – I feel healthy already.

Makes 1 x 2lb loaf


  • 300g wholemeal flour
  • 150g plain flour
  • 1 tsp bread soda
  • 50g sunflower seeds (extra to sprinkle on top)
  • 20g chopped kombu (Atlantic kelp)
  • 1 medium egg
  • 350ml buttermilk
  • 1 tsp Irish honey


  1. If you are using dried seaweed, add to some cold water to re-hydrate and set aside.
  2. Very simply, add all of the ingredients to a mixing bowl and gently combine.
  3. Place this into a greased bread tin and sprinkle with sunflower seeds and bake at 180c for 40 minutes.
  4. Remove from the oven and de-mould onto a wire rack to cool.

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6 Responses
      1. siobhain devane

        thank you for that information ,i made your loaf today used 10g dried of the kemp and hydrated ,im happy with results ,will use more next time ,

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