Multi-Seed Traditional Irish Wheaten Bread

(Makes 900g / 2lb loaf)

Ingredients:

350g wholemeal flour 

100g plain flour

40g porridge oats

1 ½ teaspoons bread soda

1 teaspoon salt 

2 tablespoons wheat bran

50g mixed seeds of your choice such as sesame, poppy, linseed, sunflower or pumpkin

500ml buttermilk 

50g butter (melted)

1 tablespoon honey (a good squirt of squeezy honey)

Method:

1. Preheat the oven to 220˚C / Fan 200˚C / Gas 7. 
2. Grease a 900g loaf tin (or whatever tins you are using) and line the bottom with parchment paper.
3. Place the flours, oats, bread soda, salt, seeds and wheat bran into a large mixing bowl. (Save a few seeds for decoration if desired)
4. Melt the butter in a pot or jug and add the buttermilk and honey  
5. Stir the wet ingredients into the dry ingredients in the large bowl.
6. Mix gently to make a soft dough
7. Shape lightly and place in a 900g loaf tin and sprinkle remaining seeds over
8. Bake for 10 minutes, and then reduce the oven temperature to 200˚C /Fan 180˚C/ Gas 6 and bake for a further 20-30 minutes, until golden and firm to the touch. 
9. Carefully (using oven gloves or a teatowel) remove the bread from the tin, when it’s done, it should sound hollow when the base is tapped. Turn out from the tin and leave to cool on a wire rack.