Ingredients

• 5 cups / 625 g unbleached all-purpose flour, plus extra flour for dusting
.
• 1/2 cup / 90 g flax seeds
• 1/2 cup / 80g sesame seeds plus more for sprinkling on top
• 2 cups / 220 g oat bran
• 1/4 cup / 36 g sunflower seeds
• 1/2 cup / 95 G amaranth, quinoa, millet, or poppy seeds (or any combo of these)
• 2 tablespoons salad booster or dulse flakes
• 1 1/4 teaspoon fine grain sea salt
• 1 teaspoon baking soda
• 1/4 cup plus 2 tablespoons beer
• 2 1/2 cups buttermilk, half-and-half, milk, or water
• unsalted butter, softened for serving

Directions

1. Adjust the oven rack to the middle positions and preheat the oven to 375°F / 190°C degrees. Line two baking sheets with parchment paper if desired.
2. Place all the dry ingredients in an (extra-large) bowl, stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with the handle of a wooden spoon until a thick, wet batter forms.
3. Sprinkle a layer of flour over the top. Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2-inch-thick slices and pat them down with your hands to form chubby patties.
4. Place the patties on the baking sheets, brush them with a bit of buttermilk and sprinkle with seeds and crumbled seaweed / dulse. Bake for 45 minutes, or until golden brown. Let them cook completely.
5. To serve, slice each patty in half, either warm from the oven (or toast it well). Smear with butter, and sprinkle with salt. Hide bread is similar to an English muffin in that if you don’t toast it, it can taste a bit raw.