Food

Seaweed bread

Fresh toothed wrack is gathered. The wrack must not be picked too close to marinas or other built-up coastal areas. Use only the outermost part of the 'fronds' (also called the rabbit ears) on…

Preparation

10-15 min

Cooking time

10 min

Ingredients

  • 4 dl plain flour
  • 0.5 tsp salt
  • 2 tsp baking powder
  • 5 tbsp oil
  • approx. 1.5 dl water
  • A few sprigs of toothed wrack

Servings

3

Preparation

Fresh toothed wrack is gathered. The wrack must not be picked too close to marinas or other built-up coastal areas. Use only the outermost part of the “fronds” (also called the rabbit ears) on the toothed wrack — this is the year’s new growth, and it is fresh and good.

How to do it

  1. Mix together the dry ingredients (it is the same recipe as for pinnebrød).
  2. Add the oil and water and stir together into a smooth dough that is not too sticky.
    • Add more flour if the dough becomes too sticky.
  3. Tear off the outermost “ears” on the toothed wrack. These are the newest shoots.
    • Tear the wrack into small pieces.
  4. Mix the wrack into the bread dough.
  5. Make small balls of the dough, press them flat and then cook them on a trekking stove (stormkjøkken).
    • Use plenty of butter in the pan.
    • The breads are cooked over medium heat until they turn nicely golden on both sides.
    • If the pan is smoking, it is too hot.

NB! The wrack will change colour from brown to verdigris green when it is cooked. This is completely normal.

Text: Annika Ljungström

Photo: Gina Wigestrand

Next steps

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