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MAKES 1 x 500G LOAF
INGREDIENTS
- 160g wholegrain spelt flour, plus extra for kneading
- 130g refined spelt flour
- 25g sunflower seeds, plus a few extra for the top
- 25g pumpkin seeds, plus a few extra for the top
- 1 tsp sea salt
- ½ tsp bicarbonate of soda
- 1 medium egg
- 180ml buttermilk
METHOD
- Preheat the oven to 190C/170C fan/375F/gas 5. Combine the flours, seeds, salt and bicarbonate of soda in a large bowl. Whisk the egg and buttermilk together in another bowl, tip on to the dry ingredients and mix with a wooden spoon until blended, then bring the dough together using your hands. It will be sticky at this point, so throw another handful of wholegrain flour over and knead it on a lightly floured worktop to smooth out any large cracks (as with American muffins, the art here lies in fairly slapdash mixing).
- Form the dough into a ball, place this on a baking sheet lightly dusted with wholegrain flour, then mark a cross on the top, cutting about 1cm down.
- Scatter over a few more seeds and bake for 40-50 minutes until risen and golden and the base sounds hollow when tapped. Leave it to cool on a wire rack.
SERVING NOTES The bread is best eaten on the day it is made, though it does make fine toast the day after and will also freeze on the day. Delicious eaten newly cooled or slightly warm with some farmhouse cheddar and chutney.
RECIPE BY ANNIE BELL
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