Hijiki Seaweed Pain de Campagne Using a Bread Machine

1. 1

   Rehydrate the hijiki in 2 tablespoons of water (the water is not listed in the ingredients) for about 5 minutes.

2. 2

   Put the ingredients in a bread machine and mix for 4 minutes.

3. 3

   Put the rehydrated and drained hijiki in the bread machine and knead for 2 minutes.

4. 4

   Do not add the soaking water.

5. 5

   Allow to first rise to twice its volume (1st rising).

6. 6

   Once the first rise has finished, remove the dough, form into one mass, cover with a damp cloth and let rest for 15 minutes.

7. 7

   Dust a banneton or bread-rising mold with some bread flour (not listed in the ingredients) using a tea strainer.

8. 8

   Round off the dough neatly, and place the dough with the smooth side down in the banneton for its second rising.

9. 9

   Preheat the oven to 250 C. Cover the banneton with a sheet of kitchen parchment paper, and invert the dough onto the paper.

10. 10

    Slash the top of the loaf in a crisscross pattern, and drizzle some sesame oil into the slits.

11. 11

    Reduce the oven temperature from 250 to 210 C and bake for 30 minutes.

12. 12

    Please adjust the time and temperature depending on your oven.

13. 13

    This bread packed with hijiki and is delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.