Six-seed soda bread
bake
Makes 2 loaves
Ingredients
500g wholemeal self-raising flour, plus extra for dusting
10g salt
1 tbsp each linseeds, sunflower, pumpkin, sesame and poppy seeds
1 tsp fennel seeds
300ml buttermilk, or milk, or 50:50 milk and yogurt
Method
Preheat the oven to 200C/400F/gas mark 6. Tip the dry ingredients into a bowl and whisk together to blend. Make a well in the middle and pour in the buttermilk, stirring with a wooden spoon to combine, then knead briefly on a lightly floured surface until you have a smooth dough. Divide into two, then shape into rough rounds. Pat them down to about 5cm high, flour all over and lay on a baking tray.
Cut a cross in the top of each dough round, almost down to the bottom. Bake for about 20 minutes, and leave to cool for a few minutes on a wire rack before eating.