plain flour 1.5 cups (225g)
bicarbonate of soda 1 tsp
sea salt ½ tsp
caster sugar 1 tbsp
mixture of seeds 6 tbsp
buttermilk 1.5 cups (350ml)
oats sprinkle for topping
dried cranberries optional to add in with seeds
honey 1 tbsp for sweetener
1 medium eggs
Heat oven to 200C/180C fan and line a baking sheet with oil.
Sieve the flours, bicarbonate of soda, and salt into a large bowl. Stir in the caster sugar. Add the seeds and fold evenly through the flour. Pour in buttermilk, honey, and egg mixture and mix thoroughly to a slightly sticky dough.
Dust a pastry board or the work surface generously with flour. Form dough into a ball and place in prepared pan. Make an x on the top. Brush with buttermilk; top with more oats and sunflower seeds.
Bake for 30-45 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more. Remove the dish from the oven and leave to rest for 10 minutes before freeing the loaf and placing on a rack to cool.
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