The base for this recipe comes from the soda bread recipe in Like Mam Used to Bake cookbook. This is one of my go to books for easy to follow baking recipes. Soda bread is the best – no waiting around while the dough rises or proves or whatever else, I don’t have the patience for that so if I’m making bread it’s more than likely to be soda! Making it in a loaf tin allows for easy slicing but feel free to experiment, you could do this in a round also.
Seeded Wholemeal Soda Bread
- 350g Wholemeal Flour
- 100g Plain Flour
- 2 Tsp Baking Soda
- 1 Tsp Salt
- 400ml Buttermilk
- Mixed Seeds – sunflower, pumpkin, sesame, poppy etc.
Preheat the oven to 190c/200c (fan oven, adjust for your own oven). Line a standard size loaf tin (about 900g – dimensions may vary but about 23 x 13 x 7 cm) with parchment / greaseproof paper.
In a bowl mix the flours, baking soda & salt together. Make a well and add the buttermilk. Stir until combined.
Turn out the dough onto a lightly floured surface and knead gently. You just want the mixture to hold together so nothing excessive on the kneading front! Place the dough into the loaf tin. Sprinkle with seeds (as much or as little as you like – I was quite generous as I love lots!).
Bake in the oven for about 50-55 minutes. Check the bread at about the 20-25 minutes mark and turn the heat down to 180c. Your bread is ready, when the seeds on top are nicely toasted, and when you tap the bottom of the bread it sounds hollow (do this carefully, removing from the tin as it will be very hot!).
Allow the bread to cool for a few minutes in the tin then transfer to a wire rack.
Slice, slather with butter and enjoy…This is great toasted also, with marmalade.