- 450g (1lb) wholemeal flour
- 100g (4oz) strong white bread flour, extra for dusting
- 2 teaspoons bread soda
- 2 teaspoons salt
- 25g (1oz) light muscovado sugar
- 600ml (1 pint) buttermilk, extra if needed
- 3 tablespoons sunflower seeds
- 2 tablespoons golden syrup
- 4 teaspoons melted butter, extra for greasing and serving
- A handful of porridge oats, to decorate
- 1 tablespoon pumpkin seeds, to decorate
- 1 tablespoon sesame seeds, to decorate
- Preheat the oven to 200°C (400°F/gas mark 6). Grease 2 x 600ml (1 pint) loaf tins.
- Sift the flours, bread soda and salt into a bowl. Make a well in the centre and add the sugar, buttermilk, sunflower seeds, golden syrup and melted butter. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
- Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats and pumpkin and sesame seeds. Bake for 40 minutes, until cooked through and each loaf has a slightly cracked crusty top, checking halfway through the cooking time that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.
- To check that the loaves are properly cooked, tip each one out of the tin and tap the base – it should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.
- To serve, place the wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.