Irish Oat and Seed Soda Bread Bake

Shopping list

• 350 g wholemeal flour

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• 100 g rolled oats — plus extra for topping

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• 50 g mixed seeds — pumpkin, sunflower or linseeds

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• 1 tsp bicarbonate of soda

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• 400 ml buttermilk

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• 2 tbsp rapeseed oil

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan/gas mark 6). Line a baking tray with baking parchment.

2. 2

   In a large mixing bowl, combine the wholemeal flour, rolled oats, mixed seeds and bicarbonate of soda.

3. 3

   Make a well in the centre and pour in the buttermilk and oil. Use a wooden spoon to bring the dough together quickly — do not overwork.

4. 4

   Turn the dough out onto a lightly floured surface and shape gently into a round loaf about 5 cm thick.

5. 5

   Place on the prepared tray. Scatter a few more oats over the top and press gently. Score a deep cross on the surface with a sharp knife.

6. 6

   Bake for 35– 40 minutes until the loaf sounds hollow when tapped underneath and the crust is deep golden.

7. 7

   Cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.