• Recipes

Plankton Bread

Bread 500g – 15 minutes


– 450 g type 55 wheat flour (or 350 g type 55 + 100 g type 80 flour, corn, spelt, chestnut…)
– 1/4 to 1/2 tsp. dried baker’s yeast
– 1 rounded tsp. salt
– 1 tsp chlorella powder
– 350 ml warm water
– 50 g seeds (flax, poppy, sesame, sunflower)
– flour (or oat bran for shaping)


– Mix the dry ingredients, including the chlorella, in a large bowl, then add the water. Stir by hand or with a wooden spoon. The resulting dough will be very moist and sticky – this is normal.
– Place a plate on top and leave to rise for 12 hours. It will double in volume and bubble to the surface.
– Turn the dough out onto the floured work surface (using a horn if you have one) and flour generously. Fold the dough over 2 or 4 times to form a ball. Place smooth side up. Cover and leave to rest for 15 minutes.
– Generously flour a kitchen towel, place the dough on top, flour and leave to rest for 2 hours. The dough is ready when a finger inserted in it leaves no trace.
– Preheat the oven to 230°C 30 minutes before the dough is due to rise, with a cast-iron casserole dish (and its lid) in the oven.
– Carefully remove the casserole and tip the bread into the casserole with the tea towel (key side up, smooth side down), close and cook for 30 minutes, then 15 minutes uncovered.
– Take out the casserole and turn it upside down to release the bread. Place on a wire rack andlet cool.


Basée sur la recette du pain sans pétrissage de Jim Lahey

Recettes aux algues eChlorial

Note from the eChlorial team
We would like to stress that the people interviewed or who testify on our blog do so in all sincerity without any conflict of interest.


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