14 Mar 2017 Bake Savoury
We usually make this delicious bread on a Saturday and once it’s cool we pop it on a board with a bread knife and leave the butter dish nearby. By the time we finish pottering around with whatever it is that eats a Saturday up, the bread has usually been gobbled up too! It is just too irresistible when freshly baked. Omit the seeds if you prefer but I like the extra colour and crunch they give to the bread.
Line a 1Lb loaf tin with parchment paper. Preheat the oven to 200C (400F, Gas Mark 6).
Place the wholemeal flour into a large bowl and sift the plain flour and bicarbonate of soda over. Add the salt and stir almost all of the pumpkin seeds, sunflower seeds and linseeds through, reserving a small handful for the topping.
Make a well in the centre and pour the buttermilk, treacle and sunflower oil in. Stir the mixture together until well blended, adding a little more buttermilk if necessary to give a soft dropping consistency.
Spoon the mixture into the prepared tin, spread it out with the back of a spoon and sprinkle the reserved seeds evenly over.
Bake in the oven for 40-45 minutes until well risen and crisp and deep golden on top. A skewer should come out clean when poked through to the middle of the loaf. Leave to cool in he tin for a few minutes before lifting out and leaving to cool completely.
Cut into slices and spread with butter to serve or other favourite topping like cheese, jam or honey. Store for a couple of days in an airtight container. This is also delicious when toasted and is the perfect accompaniment to soups and salad.
Makes 1 loaf
200g wholemeal flour
200g plain flour
1 tsp bicarbonate of soda
1 tsp salt
25g pumpkin seeds
25g sunflower seeds
1 tbsp linseeds
1 tbsp treacle
1 tbsp sunflower oil