Bay Area-Inspired Sourdough Bread with Seaweed and Fennel Seeds

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A crusty sourdough loaf infused with dried seaweed and fennel seeds, paying homage to the coastal flavors and artisanal bread culture of the San Francisco Bay Area. This American-inspired recipe, ready in about 65 minutes, layers active sourdough starter, bread flour, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 100 g active sourdough starter
• 500 g bread flour
• 350 ml, lukewarm water
• 10 g sea salt
• 2 tbsp dried nori seaweed flakes
• 1 tbsp, lightly crushed fennel seeds

The stand mixer we’d knead this with → Best Stand Mixers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, combine 100 g active sourdough starter with 350 ml lukewarm water and 500 g bread flour. Mix until a shaggy dough forms, then cover with a damp cloth and let rest (autolyse) for 30 minutes.
2. Step 2: Add 10 g sea salt, 2 tbsp dried nori seaweed flakes, and 1 tbsp lightly crushed fennel seeds to the dough. Knead by hand or mixer for 8-10 minutes until smooth and elastic.
3. Step 3: Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 4-6 hours, folding every hour to develop structure until doubled in size.
4. Step 4: Shape the dough into a round loaf and place it into a floured banneton basket or bowl lined with a kitchen towel. Cover and proof for another 2 hours until puffy.
5. Step 5: Preheat oven to 500°F with a Dutch oven inside. Carefully transfer loaf to the hot Dutch oven, score the top with a sharp knife, cover, and bake for 20 minutes.
6. Step 6: Remove the lid and bake for an additional 20 minutes until crust is deeply golden and crisp. Cool completely on a wire rack before slicing to enjoy this aromatic coastal-inspired sourdough.