Brown Soda Bread with Dulse / Dillisk


Dulse or Dillisk is reddish brown seaweed that grows along the Irish coast line.

Dulse is exceptionally nutritious seaweed and contains  lots of vitamins and minerals, including magnesium, iron and beta carotene. Its is a lso high in B6 and B12, as well as iron, potassium and fluorine. Unlike other seaweeds, it is relatively low in sodium.


We harvest Dulse and a host of other seaweeds every month on the low spring tides along the coastline here in Doolin.

My inteested in seaweed was first awakened by a morning spent with Onagh of Wild Kitchen. Onagh who is also a member of the Burren Ecotourism Network organises walks to forage and learn about edible seaweeds.

I find the best way to dry Dulse is to place it in large trays and leave it in the polytunnell or on a windowsill for a few hours. I then place the sun dried Dukse in a cooling oven for about 5 minutes to crisp it. This method helps to retain so of the red Dulse colour. A quick whizz in a spice or coffee grinder and its ready for use.

Brown Soda Bread with Dulse / Dillisk

I first leaned to cook brown bread with my mother in Tipperary. She is a wonderful cook who inspired all of her children with her cooking. We did not get to see seaweed to often in Tipperary, however we have an abundance of good seaweed here in Doolin and this recipe is my own version of my mother’s brown bread.brown-soda bread-with-dulisce

Makes three medium loaves

680g – coarse wholemeal bread
230g – sifted plain flour
120g – mixed seeds
120g – oatmeal
4 scant rounded tsp bicarbonate of soda
1 tsp salt
3 tsp grounded Dulse (Dillisk) seaweed.

1 tbsp brown sugar
2 tbsp treacle or molasses
1 Litre buttermilk
1 egg, beaten
60 ml oil

2 tbsp sesame seeds to spread on top

Preheat oven to 200’C
Oil 3 loaf tins
Mix all dry ingredents except sugar
Mix all wet ingredients and sugar
Combine both mixes and split in the 3 lightly oiled loaf tins
Bake for 50 min
Remove from tin and bake for a further 5 minutes.
Cool on a rack and wrap in foil.

If you are interested in in cooking with seaweed I can recommed the following books by Prannie Rhatigan and Sally McKenna. I was  fortunate to hear both these ladies speak at the Lisdoonvarna Slow Food Festival thsi year.

If you are not able to harvest seaweed your self it can be bought dried in shops. Our neighbours down in Spanish Point Wild Irish Sea Veg also sell it online


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Sea View House in Doolin Co Clare Ireland.

Sea View House in Doolin is unique bed and breakfast on the Wild Atlantic Way where you can enjoy luxurious accommodation and surroundings, superb food along with natural and warm hospitality.

Our Location:

Our home is perched on the side of a hill in Doolin village over looking the Atlantic Ocean and the Aran Islands.

Located on the Burren Way and over looking the Atlantic Ocean and the Aran Islands, we are right in the middle of Doolin village allowing you to stroll across the bridge to Gus O’Connor’s pub where you can enjoy wonderful traditional live Irish music and great food.
The spectacular coastal walking trail linking the village of Doolin to the Cliffs of Moher and on to Hags Head starts right outside Sea View House.

Our Food:

Sea View House has gained recognition for our use of locally sourced and home grown ingredients for our breakfasts. You can choose from our sumptuous breakfast buffet of home poached fruit’s, artisan cheese, home made yoghurt and much more before being served a low food mile dish prepared to order from our kitchen

We source as much locally as we can. Our cheese comes from the Cliffs of Moher and Buren Geopark. Our Bacon comes from Galway. We grow our own  tomatoes, bake all our breads,  and all our eggs come from our flock of chickens.

By sourcing as much of our food as possible from local producers and our gardens, we reduce the food miles (the distance that food must travel to get from farm to fork) of the food we serve. Our menu indicates the food miles of every dish we serve.

Sea View House and the Enviroment:

Sea View House is a member of the Burren Ecotourism Network  a network of tourism enterprises with the objective of establishing the Burren as a premier internationally-recognised sustainable tourism region ensuring the future economic and social growth and sustainable development of its communities, environment and heritage.

Through our involvement with the Burren and Cliffs Of Moher Geopark we are also a certified member of the ‘Green Hospitality Programme’.

Tel: +353 87 2679617

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