450g plain flour
1 tsp bicarbonate of soda
1 tsp salt
55g pumpkin seeds
25g linseed or sesame seeds
55g sunflower seeds
Approximately 400ml buttermilk
1. Sieve the flour with the bicarbonate of soda and salt. Then add the seeds. Make a well in the centre and add most of the milk.
2. Working quickly, mix to a softish dough. When it forms a ball, turn it on to a well-floured surface and lightly work into a flattened loaf.
3. Place on a rectangle of Bake-O-Glide lightly dusted with flour and use a sharp knife to cut a deep cross in the top.
4. Bake on the grid shelf placed on the floor of the roasting oven for 30-35 minutes or until the bread is golden and cooked through. Tip: If made into scones, reduce the cooking time to 10-15 minutes.
Bake at 200°C/180°C fan/gas 6 for 35-40 minutes or until the bread is golden and cooked through.