T80 Resilience Blend Soda Bread with Oats and Pumpkin Seeds

Quick and easy soda bread with our organic T80 Resilience Blend flour, milled from UK grown heritage wheats (including Millers Choice and Torth Y Tir). It takes about five minutes to pull the dough together and then it’s ready to bake. Best eaten on the day of making, ideally warm with melted butter, or with cheese, chutney and salad. Save this recipe for when you next need a speedy and delicious warm bread!

Makes 1 soda bread

INGREDIENTS

• 100g sunflower seeds
• 400g T80 Resilience Blend flour
• 1 tsp bicarbonate of soda
• 1 tsp sea salt
• 300ml buttermilk
• 15g rolled oats, to top

METHOD

Preheat your oven to 230°C.

Weigh the dry ingredients (apart from the oats) into a large mixing bowl. Make a well in the middle and pour in the buttermilk. Combine it with a blunt kitchen knife, handling the dough as little as possible – there is no need to knead this dough, the less you handle it the better. When the ingredients are evenly incorporated, shape the dough into a round using your hands.

Place it on a floured baking tray or stone, and score a deep cross into the top.

Lightly wet the top of the loaf with water using your hands, and sprinkle the oats on top (the water is just to help the oats stick).

Bake for 30-40 minutes on a low shelf in the oven. To check when it is done, insert a metal skewer – if it comes out clean, the bread should be cooked. Leave it to cool on a wire rack.

(Ps – be warned, it turns out the baking soda can turn the pumpkin seeds a bit green!)