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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

Serves 4

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.

2, 3 and 4-oven AGA
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.

Conventional cooking
Bake at 200°C/180°C fan/gas 6 for 35-40 minutes or until the bread is golden and cooked through.


If you like this recipe, you may also like Scones

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