This recipe comes to us from the kitchen of John Casey, author of Live Life Cook and regular participant at the Neff Market Kitchen Cooking School.
Check out John’s website for a chance to win a copy of his cookbook.
- 400g wholemeal flour
- ¼ cup rolled oats
- 2 tspn bicarbonate soda
- ½ tspn salt
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 80g chopped walnuts
- 2 tbsp chia seeds
- 350 mls buttermilk
- 2 tbsp olive oil
Preheat the oven to 200°C.
Tip the flour, salt, all seeds and bicarbonate of soda into a large mixing bowl and stir.
Make a well in the centre and pour in the buttermilk and olive oil, mixing quickly to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
Turn onto a lightly floured surface and knead briefly.
Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
*Option: Sprinkle loaf with rolled oats or seeds before baking.
Note: this recipe was demonstrated in John’s class “Easy Cooking for Everyday“, August 2018.
The recipe and photo are reproduced with permission from John Casey.