This wonderful soda bread is a so easy and quick to make, it’s sure to become one of your favorites. Plus, adding whatever seeds you prefer or have on hand, make it even more delightful. I’m pairing it up with a lovely carrot ginger soup tonight. Can’t wait for dinner!
2 1/2 tbl of each seed that you choose to utilize in this recipe. I used caraway, fennel, golden flaxseed, toasted sesame, poppy, sunflower and pumpkin seeds.
2 c of all-purpose, unbleached flour
1 3/4 c of whole wheat flour
2 tsp of baking soda
1 tsp of sea salt
1 3/4 c of buttermilk
Preheat your oven to 400 degrees. Let preheat for at least 45 minutes.
In a small mixing bowl, mix all of your seeds and set aside.
Sift the flours, baking soda and salt into a large mixing bowl. Stir in 3/4ths of your seed mixture into the the dry mixture bowl. Then proceed to make a well int the flour. Pour in the buttermilk and stir until the dough comes together nicely. Remove and place on a floured surface. Knead the dough for about 2 minutes. Then shape into a large disk. Slice the top with a filet knife (in the shape of a cross) and brush the top of the bread with some buttermilk. Then sprinkle the top of the bread with the remaining seed mixture that you reserved. Bake for approximately 40 minutes. The internal temperature should be around 180 or higher. Mine is normally around 185. Cool on a wire rack. This makes one loaf.
This recipe is an adaptation from H.F. Whittingstall.
— Knead to Cook