- 400g wholemeal flour
- 1/4 cup rolled oats
- 2 tsp bicarbonate soda
- 1/2 tsp salt
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 80g chopped walnuts
- 2 tbsp chia seeds
- 350ml buttermilk
- 2 tbsp olive oil
Preheat the oven to 200°C.
Tip the flour, salt, all seeds and bicarbonate of soda into a large mixing bowl and stir.
Make a well in the centre and pour in the buttermilk and olive oil, mixing quickly to form a soft dough. Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.
Turn onto a lightly floured surface and knead briefly.
Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
*Option: Sprinkle loaf with rolled oats or seeds before baking.
Note: this recipe was demonstrated in John's class 'Easy Cooking for Everyday', August 2018.
The recipe and photo are reproduced with permission from John Casey.
- Brought to you by
- John Casey, author of Live Life Cook