A CRISPY loaf with added crunch and flavour thanks to the toasted seeds PICTURE: Chris Alack

Seeded Soda Bread (Makes 1 loaf) 

A crispy loaf with added crunch and flavour thanks to the toasted seeds. This is a delicious easy bread which doesn’t require much kneading. The mildly acidic buttermilk or kefir reacts with the rising agent (bicarbonate of soda) to produce carbon dioxide, which creates the bubbles and does the leavening.


200g wholegrain buckwheat flour

100g plain white flour (or gluten-free flour)

tsp bicarbonate of soda

35g sunflower seeds

25g sesame seeds

25g ground linseeds

25g chia seeds

1 tbsp maple syrup

160ml kefir (or buttermilk)

A little milk for brushing


PREHEAT the oven to 200c/180c fan/gas mark 6. In a bowl, mix together the flours, bicarbonate of soda and two-thirds of the seeds. Make a well in the centre and pour in the maple syrup and kefir and mix everything together to form a soft dough.

Turn the dough out on to a floured work surface and gently knead it. Make a round loaf and place it on a floured baking sheet. Cut a cross in the top with a sharp knife.

Brush the surface with a little milk, then sprinkle the remaining seeds over the top, pressing them in slightly. Bake the loaf for 30-35 minutes, until it sounds hollow when tapped underneath. Leave it to cool on a wire rack.

It can be frozen on the day of baking.

© Daily Mail