Method

Pour the flour into a large bowl
Add the dried yeast, seaweed and salt, combine
Pour the oil and water all over the flour, and mix well
Tip onto a lightly floured work surface and knead
Once the dough is satin-smooth, place it in a lightly-oiled bowl and leave to rise for 1 hour until doubled in size
In the meantime, fry the leeks and potatoes in a little oil with a pinch of salt until soft and caramelised, keep to one side
When risen, spread the dough out on the work surface and scatter with the potatoes and leeks
Roll up and cut into 12 parts and gently mould the dough into small buns
Place the buns on a baking sheet to prove for a further hour until doubled in size (cover with a clean tea towel)
Heat oven to 200C, glaze bread with egg wash (beaten egg with a pinch of salt) and sprinkle with oats
Bake for 15-20 minutes until golden brown and sounding hollow when tapped underneath
Cool on a wire rack
This bread is amazing with Cullen Skink on Burns night