Ingredients

120g Khorasan Flour

110g Soft Cake & Pastry Plain Flour

320g White Strong Bread Flour

1 Medium Desert Apple

3tbs Pumpkin Seeds

2tsp Bicarbonate Of Soda

9g Sea Salt

380g Buttermilk

Method

Oven: 210c

Note: If buttermilk isn't available us full cream milk and add 2tsp of lemon juice. This will sour the milk. Leave for 45 minutes before use.

1. Roast the pumpkin seeds, cool.
2. Core the apple, leave the skin on and chop in a blender until small pieces. Do not turn into pulp.
3. Mix the flour in a bowl, add the salt, bicarbonate of soda, apple, pumpkin seeds and mix.
4. Add the butter milk and mix to a dough. Do not knead. Shape into a round.
5. Place on baking parchment. Cut an 'X' in the top, going three quarters of the way through the dough.
6. Brush with milk.
7. Bake on a heated baking stone for around 50 minutes. Temperature of loaf when baked should be over 95c.
8. Cool. Best eaten within a day. Freeze remainder in slices for future use.