Meals and Courses

  • spray oil, for oiling
  • 350 g (11½ oz) wholemeal plain flour, plus extra for dusting and sprinkling
  • 50 g (2 oz) sunflower seeds
  • 2 tablespoons poppy seeds
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 300 ml (½ pint) buttermilk

Lightly oil a baking sheet with spray oil. Mix the flour, sunflower seeds, poppy seeds, bicarbonate of soda, salt and sugar together in a bowl. Make a well in the centre, add the buttermilk and gradually work into the flour mixture to form a soft dough.

Turn the dough out on a lightly floured work surface and knead for 5 minutes. Shape into a flattish round. Transfer to the prepared baking sheet. Using a sharp knife, cut a cross in the top of the bread. Sprinkle a little extra flour over the surface.

Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 15 minutes, then reduce the temperature to 200°C (400°F), Gas Mark 6, and bake for a further 25–30 minutes until risen and the loaf sounds hollow when tapped underneath. Leave to cool completely on a wire rack.

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