Ingredients (Serves 4)
- 450g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 55g pumpkin seeds
- 25g linseed or sesame seeds
- 55g sunflower seeds
- Approximately 400ml 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 a softish dough. When it forms a ball, turn it on to 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.
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. Tip: If made into scones, reduce the cooking time to 10-15 minutes.
Bake at 200°C/180°C fan/gas 6 for 35-40 minutes or until the bread is golden and cooked through.
Recipe and Images by AGA USA (AGA Ranges)