RECIPES

Nori Salt Bread (Nori Shio Pan)

Prep Time: 1 hour

Makes 16 servings

Ingredients

Nori Compound Butter (The Filling)

2 full-sheets ONE ORGANIC nori
1 ½ sticks (~170g) Unsalted Butter (Softened slightly for mixing, then re-frozen)
½ tsp Sea Salt (omit if using salted butter)

Salt Bread Dough

400g Bread Flour
120g Cake Flour
30g Non-fat milk powder
365g ICED Water
26g Sugar
10g Sea Salt
40g Unsalted Butter (Straight from the fridge)
7g Instant dry yeast

The Topping

Maldon Sea Salt Flakes
Crush ONE ORGANIC Nori Sheet to make nori salt
Water in a spray bottle (for steaming)

Directions

Make the Nori Compound Butter (Do this ahead)
- Mix: Take the 1.5 sticks of softened butter and mix in the crushed Nori flakes (and salt if using unsalted butter) until evenly distributed.
- Shape: Place the butter onto a piece of parchment paper or plastic wrap. Shape it into a rough rectangle block (approx. 4×6 inches).
- Freeze: Wrap tightly and place in the freezer until solid (approx. 20 mins).
- Cut: Once solid, cut the block into 16 even sticks (approx. 10g each).
- Store: Put the sticks back in the freezer immediately. They must be frozen solid when you wrap them.
Make the Dough
- Prep Water: Tip: Put your water in the fridge overnight. Right before mixing, add ice cubes so it is ice cold. Weigh the water after removing ice cubes to get 365g.
- Combine: In the bowl of a stand mixer, add bread flour, cake flour, sugar, salt, milk powder, yeast, and the ice-cold water.
- Mix: Start on “Stir” setting until the dough is combined and shaggy.
- Add Butter: Add the 40g fridge-cold butter (cubed).
- Knead: Switch to Speed 2 and knead for 30 minutes.
  - Note: The dough should be smooth and pass the windowpane test.
First Rise (Bulk Fermentation)
- Shape the dough into a smooth ball. Place into a bowl, cover, and let rise until doubled in size (approx. 75 minutes).
- Test: Poke with a floured finger—if the hole stays without springing back, it’s ready.
Portion and Bench Rest
- Divide: Degas the dough and divide into 16 portions (approx. 60g each).
- Round: Roll each into a smooth ball.
- Rest: Cover and let rest for 15 minutes to relax the gluten.
Shape the Rolls
- Roll: Roll a dough ball into a teardrop shape. Flatten it into a long, skinny, upside-down isosceles triangle using a rolling pin (wide top, skinny bottom).
- Fill: Place one frozen Nori Butter stick at the wide top end.
- Form: Roll the dough down tightly toward the point to form the horn shape. Seal the seams well so the butter doesn’t leak out too early.
- Repeat: Place shaped rolls on a non-stick baking tray.
Final Proof
- Cover and let rise until puffy and doubled.
- Check: Gently press the dough; it should spring back slowly.
- Preheat: While proofing, preheat oven to 450°F (232°C).
Bake
- Top: Spray the rolls lightly with water. Sprinkle Maldon Sea Salt (and optional extra Nori powder) on top.
- Steam: Just before closing the oven door, spray each roll generously (about 20 pumps) for added steam/crispiness.
- Bake: Place in oven and immediately lower temp to 400°F (204°C).
- Time: Bake for 12–15 minutes.
- Finish: Look for a golden brown color. Remove immediately to a wire rack to keep the bottoms crispy.