Louise stew bread


Bake a juicy seaweed bread that fits all kinds of stews and soups by using cast iron stew!


  • 7 dl flour of your choice
  • 3.5 dl water
  • 3 tbsp dried sugar kelp in flakes/powder
  • 1/2 packet of dry yeast
  • 1 tsp salt

Fermentation of the bread

  • or 1. mix with lukewarm water (37 degrees) and let it sit under canvas for approx. one hour
  • or 2. mix with cold water, then let the bread sit under canvas at room temperature overnight


  • Mix the dry ingredients together in a cast iron casserole
  • Add water and mix together
  • Ferment the dough
  • Bake the bread at 240 degrees for 30 minutes with a lid
  • Remove the lid and bake for 10 minutes without a lid
  • Remove the bread from the cast and leave to cool under a cloth

Freshly baked bread

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