Seeded Soda Bread (WF)

I love the ease of soda bread. No yeast so no rising time. I based it off this recipe.



I used the seeds I had on hand, but would love to try this with sunflower seeds as part of the mix. The original recipe suggests a combo of (2 1/2 tblsp EACH) sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds and flax seeds, with a more minor addition (1 tsp) of fennel seeds.

Here's what I did:

2 1/2 tblsp sesame seeds
4 tblsp flax seeds
1 tsp fennel seeds
3 3/4 cups spelt flour (with 1/4 cup possibly more)
2 tsp baking soda
1 tsp sea salt
1 3/4 cup butermilk

Preheat oven to 400 and place silpat (or parchment) on a baking sheet.

In a small bowl, mix seeds, put aside.

Mix flour, baking soda and salt in bowl of a stand mixer. Stir in all but 2 tblsp of the seeds. Add buttermilk and mix with a dough hook until dough just comes together. If it's a little sticky, a a bit more flour until it's workable.

Don't take too much time because you want the baking soda to do its work in the oven.

On a lightly floured surface, roll into a ball and transfer to the baking sheet. Cut a deep x in the top of the loaf, brush on a little extra buttermilk, and sprinkle remaining seeds on top.

Bake on the middle rack of your oven for 45 - 50 minutes or until golden brown and cooked through.

Cool on a wire rack.