Marmite bread with seaweed butter

Marmite bread with seaweed butter

These glossy bread rolls from Etch restaurant in Hove are laced with moreish umami thanks to the Marmite that's added to the dough, while a salty seaweed butter amps up the flavour
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    In a stand mixer bowl combine the flour, butter, sugar, yeast and 1 tsp salt, and use your fingertips to turn into a rough, breadcrumb-like consistency. Add the egg and Marmite, and mix using the dough hook attachment for about 1 min until you get a very rough dough ball. Slowly pour in 70ml warm water, still mixing. Continue to mix the dough once all the water has been added for another 3-4 mins or until the dough is shiny, stretchy and tacky to the touch but not overly sticky.
  2. Step 2

    Butter a six-hole muffin tin. Divide the dough into six and shape into balls before transferring to the muffin tin. Loosely cover with buttered cling film and transfer to a warm place, leaving for 1 hr until doubled in size.
  3. Step 3

    Heat the oven to 190C/170C fan/gas 5. Transfer the muffin tin to the oven and bake for 10 mins. Then move the buns to a baking tray and cook for a further 5 mins. Once out of the oven, brush with oil to add shine and leave to cool.
  4. Step 4

    Meanwhile, briefly beat the butter in a food processor until smooth. Add the seaweed powder, spinach powder and ¾ tsp sea salt, and beat together. Serve the Marmite bread split, with a dollop of seaweed butter.