Simple seeded soda bread
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
2 tsp Pure Sea Salt
2 tsp bicarbonate of soda
284 ml pot of buttermilk
2 tsp treacle
Warm bread on your table in less than an hour, this recipe could not be easier.
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 + IMAGE: Kemp Kitchen