top of page
  • 執筆者の写真Michie

#190 / Vegan “Aosa” bread / ヴィーガン アオサパン


vegan bread
ヴィーガン アオサパン








粉は、今回私は、オーガニックのアメリカ産のタンパク質多めの粉 ”ハイマウンテン”を使っています。




オーガニックの国産強力粉 ”春よ恋”を使って、同じように作ると、もっと柔らかい食感になります。でもそれも美味しいです。





材料 (8本分)

* 強力粉 250g

* ドライイースト 1g

* 塩 小1

* アオサノリ 10g

* 水 200cc


  1. ボールにパンの材料を入れて粉気がなくなるまで混ぜ、30分休ませる。

  2. 手に水をつけて、生地を軽くひっぱってたたむ、を一周繰り返す。(動画参照)

  3. 再度30分休ませ、2を繰り返す。

  4. 蓋をして冷蔵庫で約24時間発酵させる。(24-48時間)

  5. (次の日)天板を入れた状態でオーブンを230度に予熱する。

  6. 生地の表面に粉をふり、クッキングシートの上に取り出す。

  7. 打ち粉をして、生地がひっつかないようにし、20cm*30cm程度の大きさにそっと広げる。

  8. カードで縦に8等分し、ねじりながら30cm程度の長さに伸ばす。

  9. オーブンから天板を取り出し、クッキングシートごと生地をのせ、オーブンに入れる。

  10. 230度で20分焼く。


“Aosa bread" is very popular in Japan. Aosa is a seaweed, like nori.

It has a very good aroma of the sea.

Is it only Japanese people who like it? I'm not sure if people all over the world like it too, but I love a lot.

This time, it is a variation of the same dough of the previous video with aosa.

I added plenty of aosa to make a bread with a rich aroma of the sea.

As for the flour, I used a flour with rich protein this time. I think this flour is better suited for baking large loaves, but when baking small loaves like this one, it is firm and chewy. It is easy to handle and mold.

If you use a flour with less protein, the dough will be more sticky, so it will stretch and become thinner when you twist it, which isn't bad.

But I think the less protein flour is better suited to not shaping it, as in the previous video of ciabatta.

But anyway I love those with both flours.

I added aosa this time, but next time I would like to make it without shaping by adding cooked apples.

I hope you enjoy.


Ingredients (for 8 pieces)

* 250g strong bread flour

* 1g dry yeast

* 5g salt

* 10g aosa

* 200g lukewarm water


  1. Mix the bread ingredients in a bowl until no flour seen and let rest for 30 minutes.

  2. Dip your hands in water, gently pull and fold the dough, rotate the bowl 90 degrees, and repeat 3 more times. (See video)

  3. Let rest for another 30 minutes and repeat the second step.

  4. Cover and leave to ferment in the refrigerator for about 24 hours (24-48 hours).

  5. (The next day) Preheat the oven to 230°C and place a baking tray in the oven.

  6. Sprinkle the surface of the dough with flour and turn out onto a cookie sheet.

  7. Flour the surface of the dough to prevent it from sticking and gently stretch it out to a size of about 20cm*30cm.

  8. Divide the dough into 8 portions.

  9. Stretch and twist each piece of dough to a length of 30 cm.

  10. Take the baking tray from the oven (use mittens and be careful, it is very hot), slide the parchment paper with the dough and put it in the oven.

  11. Bake at 230 degrees for 20 minutes.


bottom of page