Seeded Loaf

Making Seeded Loaf

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1. Heat the oven to 200°C / 390°F. Mix the flours, seeds, bicarbonate of soda and salt in a large bowl.

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2. Make a well, pour in the buttermilk and stir quickly until the dough just comes together.

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3. Shape into a round on a floured tray, cut a deep cross in the top and sprinkle with the seeds.

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4. Cook for 40 minutes, until it sounds hollow when tapped underneath. Cool on a rack.

   Mark done Start 40 min timer

Small Things That Help

• Mix lightly and get it into the oven fast.
• Cut the cross deep.
• If your oven runs hot, check at 30 minutes.
• Cool fully before slicing.

Changing the Recipe

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

What Goes With Seeded Loaf

• Vegetable soup
• Cheddar
• Smoked salmon
• Butter

Leftovers and Storage

Best on the day it is made. Keeps wrapped for 2 days, and slices freeze well.

Seeded Loaf FAQ: Common Questions

Seeded Loaf Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.