Seedy Irish Brown Bread

By Sarah Butler

Ingredients

• 200g Self-raising flour
• 250g Wholemeal flour
• 30g Porridge oats
• 1 tbsp Mixed seeds
• 1 tbsp Chia seeds
• 1 tsp Salt
• 1 Egg
• 350ml Buttermilk
• 30g Butter, melted

Method

1. Preheat oven to 220°C, 180°C fan, Gas 6.
2. Line a 2 lb loaf tin.
3. Sieve the self-raising flour into a large bowl.
4. Add the wholemeal flour, porridge oats, seeds, and salt.
5. Combine everything well.
6. Crack the egg into the buttermilk, add the melted butter, and mix.
7. Gradually and gently stir the buttermilk mixture into the flour mixture in 3 parts.
8. Stir around the edge and through the middle with a wooden spoon, catching any hidden flour pockets from the bottom of the bowl.
9. Once the mixture comes together, spoon it into the prepared tin.
10. Sprinkle some seeds on top.
11. Bake for 35 minutes; cover once golden on top with tin foil and return to oven for an additional 15-20 minutes.
12. Once baked, remove the liner and wrap it in a clean tea towel on a raised rack to cool.