Ingredients

2 cups all-purpose white flour

1 ¾ cups all-purpose brown flour

1 teaspoon bicarbonate soda

1 teaspoon fine sea salt

25g (2 tablespoons) butter

½ cup mixed seeds

2 cups buttermilk

Directions

1. Preheat the oven to 400°F (200°C).

2. Mix the white and brown flour, bicarbonate soda, and the sea salt. Rub in the butter. Pour in the buttermilk, mix it quickly with a table knife, and bring it together with your hands. Do not overmix as this will toughen the bread, the mixture should be close to very thick muffin batter and not like typical bread dough.

3. Transfer to a lined baking tray and shape it into a flat round load about 20-25cm in diameter. Cut a deep cross in the top (this lets the fairies out, and helps the bread cook through). Bake right away as chemical leavenings begin to release some carbon dioxide as soon as they get wet.

4. Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it’s not ready turn it upside down on the baking sheet and bake for a few more minutes.

5. Transfer to a wire rack, cover with a clean tea towel, and leave to cool. Slice and serve with butter and jam. Freeze leftovers to retain freshness.