Seeded Soda Bread

Instructions

1. 1

   Preheat your oven to 200°C and line a baking tray with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and sea salt.

   Tip: Sifting the dry ingredients helps distribute the baking soda evenly for consistent rising.

2. 2

   Stir in the sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds, reserving 2 tablespoons of the seed mixture for topping the loaf.

   Tip: Reserve some seeds to sprinkle on top for visual appeal and extra crunch.

3. 3

   Make a well in the centre of the dry mixture and pour in the buttermilk along with the honey. Using a wooden spoon or your hands, gently mix until a shaggy dough forms. Do not overwork the dough.

   Tip: Overworking the dough makes the bread dense. Mix just until the ingredients come together.

4. 4

   Turn the dough out onto a lightly floured surface and gently shape it into a round loaf about 20cm in diameter. Place it on the prepared baking tray.

   Tip: Handle the dough as little as possible to keep it light and airy.

5. 5

   Using a sharp knife, score a deep cross into the top of the loaf, cutting about halfway through. Brush the top lightly with olive oil and sprinkle the reserved seed mixture over it.

   Tip: The cross is traditional and also helps the bread rise evenly during baking.

6. 6

   Bake for 40-45 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, loosely tent with foil for the last 10 minutes of baking.

7. 7

   Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing.

   Tip: Cooling helps the crumb set so slices hold together nicely.