Wholemeal Soda Bread Rounds with Seeds

Shopping list

• 300 g wholemeal flour

  Sub
• 100 g plain flour

  Sub
• 1 tsp bicarbonate of soda

  Sub
• 350 ml buttermilk

  Sub
• 30 g sunflower seeds

  Sub
• 30 g pumpkin seeds

  Sub
• 1 pinch black pepper — optional

  Sub

Step by step

1. 1

   Preheat your oven to 200°C (180°C fan) and line a baking tray with baking parchment.

2. 2

   In a large bowl, whisk together the wholemeal flour, plain flour and bicarbonate of soda, plus a small pinch of black pepper if using.

3. 3

   Stir in most of the seeds, reserving a small handful for topping.

4. 4

   Make a well in the centre and pour in the buttermilk. Using a wooden spoon or your hands, mix quickly to form a soft, slightly sticky dough—don't overwork it.

5. 5

   Turn the dough out onto a lightly floured surface and shape gently into a round about 4 cm thick.

6. 6

   Transfer to the prepared tray, score a deep cross in the top (almost but not quite through to the base) and scatter over the reserved seeds, pressing them in lightly.

7. 7

   Bake for 30– 35 minutes until the loaf sounds hollow when tapped on the base and is golden brown.

8. 8

   Cool on a wire rack for at least 10 minutes before slicing. Best enjoyed the same day or toasted the next.