Seeded Soda Bread

INGREDIENTS:

makes 1 loaf

1tsp caraway seeds

1tsp fennel seeds 

60g pumpkin seeds

60g sunflower seeds 

200g wholemeal flour 

140g white spelt flour, + more for dusting

1 tsp sea salt

2 tsp bicarbonate of soda

284 ml pot of buttermilk

2 tsp treacle

METHOD:

Heat the oven to 200C/ gas 6

Lightly toast the caraway and fennel seeds in a pan for 2-3 minutes until they start to colour and become fragrant. Remove from the heat and add to a large mixing bowl. Add all the other dry ingredients, whisk to combine to ensure the bicarb is evenly distributed.

In a small bowl or jug mix together the buttermilk and treacle. 

Add the mixture to the dry ingredients with a wooden spoon until it forms a ball, adding more buttermilk or a dash of milk if needed. 

Tip out onto a floured surface and bring together (you don’t need to  knead the dough) to make a round shape, don’t worry if it’s not perfect.  Move the round onto a lined baking tray, and score a cross on top, then sprinkle with more flour

Bake the bread for 40-45 minutes. The loaf should be golden and the bottom should sound hollow when tapped. Best eaten warm with lots of softened salty butter. 

Recipe developed for Halen Môn