seeded irish brown soda bread

We usually make this delicious bread on a Saturday and once its cool we pop it on a board with a bread knife and pop the butter dish nearby. By the time we finish pottering around with whatever it is that eats a Saturday morning and afternoon up, the bread has usually been eaten up too! It is just irresistible when lovely and fresh so it doesn't stand much chance of lasting long. In fact, once I made it very late one night before I headed off on a work trip the next morning. I thought I'd make it as a taste of Ireland for an American colleague. So, I proudly left it to cool while I headed off to finish packing, only to come back and find Martin had devoured half of it!! I'm sure he knew it wasn't for him but couldn't help himself!

SEEDED IRISH BROWN SODA BREAD

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

300ml buttermilk

1 tbsp treacle

1 tbsp sunflower oil

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 the 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 perfect as an accompaniment to soups and salads.