Brown, Seedy Soda Bread

The best soda bread we have ever tasted.

2 cups (240g) whole grain flour
2 cups (240g) all-purpose (plain) flour 1 teaspoon salt
1 teaspoon baking soda (bicarbonate of soda)
4 tablespoons (50g) mixed seeds, such as sesame, hemp, pumpkin, sunflower, or flax seeds (linseeds)
2 tablespoons (25g) butter, softened
1 egg
About 2 cups (500ml) buttermilk
YIELD: makes one loaf
COURSE: Bread and Baking
CUISINE: British
  1. Preheat the oven to 425°F (220°C).
  2. Using a food processor, sift together the flours, salt, and baking soda, and mix in the seeds. Add the butter and the egg. Running the processor, slowly add the buttermilk until the dough starts forming itself into a ball. Stop the machine. The dough should be quite soft, but not too sticky.
  3. Turn the dough onto a floured work surface and gently bring the dough together into a round or an oval. Cut a deep cross on top and place into a small casserole dish or onto a baking sheet.
  4. Bake for 15 minutes. Turn down the heat to 400°F (200°C) and bake for 15 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the oven and place on a wire rack to cool.