Wholegrain Cheese and Seed Bread
Ingredients:
• 300g wholemeal flour• 150g plain white flour
• 1 tsp. bread soda, sieved
• 1 tsp. salt
• 1 egg
• 370ml buttermilk, approx.
• 30g sesame seeds (plus a little extra for topping)
• 30g pumpkin seeds (plus a little extra for topping)
• 30g sunflower seeds
• 40g grated mature red cheddar
• Sea salt and black pepper to season
• 1 tbsp Donegal Rapeseed Oil with Garlic
Instructions
- Preheat the oven to Gas Mark 6, 200°C (400°F). Oil a pyrex loaf tin using the Donegal Rapeseed Oil with Garlic.
- Mix the flour, bread soda, seeds, cheese and salt together in a bowl.
- Mix the egg with the buttermilk then mix into the flour. Add a little more buttermilk if the mixture is dry – the dough should be soft and sticky to touch.
- Pour the mixture into the oiled loaf tin and sprinkle the remaining seeds on top.
- Bake for 45 minutes. Remove from the tin and wrap in a clean tea towel while cooling to keep the crust soft.