Irish Wholemeal Soda Bread with Oats and Seeds

Shopping list

• 400 g wholemeal flour

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• 50 g rolled oats — plus extra for topping

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• 30 g pumpkin seeds

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• 1 tsp bicarbonate of soda

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• 1 tsp salt

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• 400 ml buttermilk

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• 1 tbsp rapeseed oil — for greasing

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Step by step

1. 1

   Preheat your oven to 200 °C (180 °C fan) and lightly grease a baking tray with rapeseed oil.

2. 2

   In a large bowl, mix together the wholemeal flour, oats, pumpkin seeds, bicarbonate of soda and salt.

3. 3

   Make a well in the centre and pour in the buttermilk; stir quickly with a wooden spoon until the dough just comes together (it will be slightly sticky).

4. 4

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

5. 5

   Place the loaf on the prepared tray, score a deep cross in the top with a sharp knife and scatter over a few extra oats.

6. 6

   Bake for 35– 40 minutes until the loaf sounds hollow when tapped on the base and the crust is a deep golden brown.

7. 7

   Cool on a wire rack for at least 10 minutes before slicing.