Katie Quinn1 Comment

Seeded Irish brown bread

Katie Quinn1 Comment
Seeded Irish brown bread


1Ž/2 cup (75g) pepitas (pumpkin seeds)
1Ž/2 cup (80g) sunflower seeds
125g plain flour
350g wholemeal flour, plus extra to dust
15g wheat germ*
1 tsp bicarbonate of soda
400ml buttermilk
1 tbsp poppy seeds
1 tbsp sesame seeds


Preheat the oven to 180ºC.

Scatter half the pepitas and sunflower seeds on a baking tray. Toast in the oven for 8-10 minutes until lightly golden brown. Remove and allow to cool.

Sift plain flour into a large mixing bowl, then sift in the wholemeal flour, wheat germ, bicarbonate of soda and 1 tsp salt. Stir together thoroughly to combine, then add the toasted pepitas and sunflower seeds.

Make a well in the center of the mixture, then pour in the buttermilk and mix until a sticky dough forms. Transfer to a lightly floured surface.

Gently knead the dough with floured hands before forming into 1 or 2 rounds (depending on whether you want 1 large or 2 smaller loaves).

Using a sharp knife, cut a cross 1cm deep across the top of the loaf/loaves. Brush the top of the dough with a little water, then scatter the poppy and sesame seeds and the remaining pepitas and sunflower seeds on top. Bake in the oven for 40-45 minutes or until the bottom of the loaf sounds hollow when tapped

* Wheat germ is available from health food shops.