Instructions

1. Preheat the oven to 200C/390F/Gas 6
2. Combine the dry ingredients in a large bowl and add the buttermilk, stir with your hand to make a rough dough. Next add the dilisk, mixing with your hand to combine. Turn the dough out onto a lightly-floured surface and knead for a minute and shape into a round, pressing it down to about 4cm/1½ inches in height.
3. Place the dough onto a floured baking tray and cut a deep cross into it. Bake for ten minutes at 200°C and then reduce the heat to 180C/350F/Gas 4 and bake for a further 30-40 minutes until the loaf is golden and the bottom sounds hollow when tapped. Leave to cool then slice and enjoy with a topping of smoked salmon, with a squeeze of lemon juice and a sprinkling of black pepper.
4. This loaf keeps surprisingly well, for up to a week. Maybe it’s the seaweed that does the trick, but it makes it all the more appealing.