---
title: 'Six-seed soda bread'
url: 'https://recipes.spfinch.com/recipes/six-seed-soda-bread'
markdown: 'https://recipes.spfinch.com/recipes/six-seed-soda-bread.md'
date: '2008-10-05'
description: 'Hugh Fearnley-Whittingstall 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…'
taxonomy:
  category:
    - bake
---

# Six-seed soda bread

## Six-seed soda bread

  ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [bake](https://recipes.spfinch.com/recipes/category:bake) ![soda-bread](https://recipes.spfinch.com/user/pages/02.recipes/six-seed-soda-bread/soda-bread.webp "soda-bread")

[Hugh Fearnley-Whittingstall](https://www.theguardian.com/lifeandstyle/2008/oct/04/baking.british)

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.

---

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---

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