Six Seed Soda Bread

• 2 1/2 tablespoons sunflower seeds
• 2 1/2 tablespoons pumpkin seeds
• 2 1/2 tablespoons sesame seeds
• 2 1/2 tablespoons poppy seeds
• 2 1/2 tablespoons flax seeds
• 1 1/2 teaspoons fennel seeds
• 1/4 cup almond flour
• 1 3/4 cups whole wheat flour
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon brown sugar
• 1 3/4 - 2 cups sour milk (a bit extra milk for brushing on top of bread) or 1 3/4-2 cups buttermilk (a bit extra milk for brushing on top of bread)

1. Preheat oven to 375u0b0F
2. In a small bowl combine all the seeds and set aside.
3. Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Add all but 2 tablespoons of the seeds.
4. Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
5. Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball. (over kneading will make the bread tough).
6. Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
7. Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
8. Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
9. Cool on rack.

sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, flax seeds, fennel seeds, almond flour, whole wheat flour, flour, baking powder, salt, baking soda, brown sugar, sour milk

Taken from www.food.com/recipe/six-seed-soda-bread-431100 (may not work)