I have no excuse for this, really. It just didn’t taste good.
I started with this Blue Ribbon White Bread recipe. While reading recipes for seaweed bread, I noted that you need to reconstitute it in liquid. Luckily (or not) this bread recipe starts with heating up some milk, and the letting it cool. I dumped 2oz of seaweed in during this cooling step.
It shouldn’t have been too surprising, but the seaweed soaked up most of the milk, so I ended up adding 2 more cups. The end result didn’t look bad.
It tasted awful, though.
For my next attempt at this, I’m going to grind the seaweed into a powder and incorporate it with the flour.