Six-Seed Soda Bread


Adapted from River Cottage Every Day, by Hugh Fearnley- Whittingstall

Makes one loaf 


Six-Seed Soda Bread


For 1 Batch(es)


  • 2 1/2 tablespoons each sunflower, pumpkin, sesame, poppy and flax seeds
  • 1 teaspoons fennel seeds
  • 1 3/4 cups whole wheat flour
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons fine-grain sea salt
  • 1 3/4 cups buttermilk
  • Buttermilk for brushing

Six-Seed Soda Bread Directions

  1. Preheat the oven to 400° and place a rack in the center.
  2. In a small bowl, combine all of the seeds and set aside. Sift the flours, baking soda and salt into a large mixing bowl. Stir in all but 2 tablespoons of the seeds.
  3. Make a well in the flour, pour in the buttermilk and stir until the dough just comes together. If needed, add an extra splash of buttermilk. Place the dough on a lightly floured work surface and knead gently for about a minute—just long enough to pull it together into a loose ball, but no longer. Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top—cutting two-thirds of the way through the loaf with a serrated knife.
  4. Brush with buttermilk and sprinkle with the remaining seeds—making sure plenty of seeds make it down into the cracks. Bake for 35–40 minutes, or until the bread is golden-crusted on top and bottom. (Hint: Move the oven rack up for the last 15 minutes of baking if more color is needed on the top of the loaf). Cool on a wire rack.

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