Ingredients
| 510g wholemeal flour | |
| 2 teaspoons baking soda | |
| 175g pumpkin seeds (optional) | |
| 175g sunflower seeds (optional) | |
| 2 eggs beaten | |
| 1½ tablespoons blackstrap molasses | |
| 3g fine salt | |
| 500ml buttermilk | |
| oats or extra seeds, to scatter on top | |
| 100g salted butter, to serve (I use Lewis Road Creamery ) |
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Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Grease two 15 x 26cm baking tins. If you have no tins just form the dough into a large circle on a baking tray (though the cooking time may vary). |
| 3. | Put all the ingredients except the oats and butter into a large mixing bowl and use a spatula to mix until well combined. |
| 4. | Divide the dough between the two tins and scatter with oats or extra seeds if you like. |
| 5. | Bake for 45 minutes – it’s cooked when it sounds hollow when you tap the bottom of the loaf. |
| 6. | Rest the loaves on a wire rack before eating (this is not essential, but it’s recommended to make it easier to slice). |
| 7. | Serve with room-temperature salted butter. |
| 8. | The bread will keep fresh for two days. |
| 9. | If it lasts longer, it can be toasted which changes the flavour profile again. The edges burn and it pairs beautifully with marmalade and butter. |
Recipes & food styling Gavin Doyle
Photography Manja Wachsmuth