Feeling seedy?
If so, I recommend this amazing seeded spelt soda bread. So easy to make, I did it one-handed high on cold and flu drugs!
Seedy soda bread
Based on a recipe in Jordan and Jessica Bourke’s The Guilt-Free Gourmet
475g wholemeal spelt flour OR wholemeal plain flour (or a mixture of both)
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp sea salt
200g mixed seeds (I use sunflower, pumpkin and linseed)
550ml tepid water
Preheat the oven to 180 C (fan-forced).
Mix all dry ingredients together, then add the water. You can add some maple syrup or molasses if want it to be a sweet bread but I don’t bother! Mix everything until well combined and there are no lumps of flour.
Pour the mixture into a greased and lined 20cm loaf tin and pop into the oven for around 50 minutes (I would start checking it after 45). If it’s brown and a skewer comes out clean, then it’s done!
Allow to cool slightly in the tin and then remove on to a rack to cool. You can slice it when it’s warm, or it lasts for several days and makes excellent toast. If you’ve used sunflower seeds, they will go green (!) but that’s part of the fun and the bread is perfectly safe to eat.