Seeded Whole Grain Soda Bread

Ingredients for Seeded Whole Grain Soda Bread

• 60ml millet

• 60ml quinoa

• 2 tablespoons amaranth

• 90g old-fashioned oats, plus more for topping

• 550ml buttermilk, divided, plus more for brushing

• 1 tablespoon vegetable oil, plus more for pan

• 375g wholemeal flour

• 130g plain flour

• 2 tablespoons flaxseed

• 1 matsked kosher salt

• 2 teaspoons bicarbonate of soda

• 35g sunflower seeds, plus more for topping

• 4 tablespoons unsalted butter, cut into pieces

• 45ml brown rice syrup or mild-flavoured (light) molasses

Mix millet, quinoa, amaranth, 240ml oats, 240ml buttermilk, and 120ml water in a small bowl. Cover and let sit 8–12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)

Preheat oven to 177°C. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk wholemeal flour, plain flour, flaxseed, salt, bicarbonate of soda, and 60g sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the centre and add brown rice syrup, oat mixture, remaining 300ml buttermilk, and remaining 1 tablespoon oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.

Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the centre of loaf registers 88°C, 55–70 minutes. Let cool in pan.

Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.

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