In our house, we love thin slices of smoked salmon and freshly shucked oysters, and this recipe, with a touch of Seaweed Butter, goes fantastically with both. Since this bread freezes so well, we slice it, freeze it, and have it at the ready for spontaneous moments of decadence.
MAKES 1 LOAF (12 SLICES)
EQUIPMENT: A 1-quart (1 l) rectangular nonstick loaf pan; a heavy-duty mixer fitted with a whisk (optional); a baking rack.
Vegetable oil, for oiling the pan
1-1/4 cups (180 g) unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup (15 g) dehydrated wakame seaweed flakes
3 large eggs, free-range and organic, lightly beaten
1/3 cup (80 ml) vegetable oil, such as sunflower oil
1/3 cup (80 ml) whole milk
1. Center a rack in the oven. Preheat the oven to 400°F (200°C). Lightly oil the loaf pan.
2. In a large bowl, combine the flour, baking powder, salt, and seaweed flakes. Toss to blend.
3. In the bowl of the heavy-duty mixer, whisk together the eggs, oil, and milk at high speed until the mixture is light and frothy, about 3 minutes. On low speed, mix in the dry ingredients until just combined. The batter will be quite thick.
4. Pour the batter into the prepared pan and bake until the bread is well risen, firm, and golden, 25 to 30 minutes. Remove the bread from the pan and place it on the baking rack to cool. Serve sliced, fresh or toasted.