- 450g (2Ib) plain flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 55g (2oz) pumpkin seeds
- 25g (1oz) linseed or sesame seeds
- 55g (2oz) sunflower seeds
- Approx. 400ml (14 fl oz) buttermilk
Sieve the flour with the bicarbonate of soda and salt. Then add the seeds. Make a well in the centre and add most of the milk. Working quickly, mix to softish dough. When it forms a ball, turn it onto a well-floured surface and lightly work into a flattened loaf. Place on a rectangle of Bake-O-Glide; lightly dusted with flour, and use a sharp knife to cut a deep cross in the top.
2, 3 and 4 oven AGA: Bake on the grid shelf placed on the floor of the roasting oven for 30-35 minutes or until the bread is golden and cooked through.
To test if the bread is cooked, tap the underside it should sound hollow.
Rayburn cooking: Bake in the centre of the main oven at 200°C (400°F), fan oven 180°C or gas mark 6 for 35-40 minutes, or until the bread is golden and cooked through.
If made into scones, reduced the cooking time to 10-15 minutes.
Why not try baking the soda bread in the 2.5L cast iron oval casserole for a delicious result.