Looking for something seedy?
This bread has been made in my house since as far back as I can remember. It's hearty, healthy and versatile. The recipe is completely yeast-free, sugar-free and salt-free, and packed with wholemeal flour and seeds to make it fibre and grain rich. This will keep for a good few days, and tastes great toasted when it's nearing its departure date.
12 oz brown flour
4 oz white flour
2 oz pinhead oats
2 oz wheatgerm
2 oz bran
2 tsp bread soda
1 handful sunflower seeds
1 handful pumpkin seeds (and any other seeds you have about the place)
Approx 1 pint buttermilk
Grease a loaf tin lightly, and pre-heat the oven to 190 degrees.
In a large bowl, combine all the dry ingredients. Add the buttermilk and stir. The consistency you want is that of a thick batter, and I often find I need to splash in another bit of buttermilk to get it just right.
Transfer the mixture into the loaf tin and bake in the oven for 50 mins. To check if the bread is cooked, remove it from the tin and turn it upside down. Tap on the underside of the bread; if it sounds hollow, then it's cooked. If not, put it back in the loaf tin upside down and return to the oven for another 2 minutes or so.
When it's cooked, wrap it in a clean damp teatowel. The dampness stops the bread crust from becoming hard. It can be eaten as soon as it has cooled; I suggest trying it with lots of blackberry jam or slices of lightly salted tomatoes.