Rachel Allen'S Brown Soda Bread

• 1 3/4 cups (225g) whole wheat (wholemeal) flour
• 1 3/4 cups (225g) all-purpose (plain) flour
• 1 teaspoon salt
• 1 teaspoon baking soda (bicarbonate of soda)
• 3 tablespoons (50g) mixed seeds, such as sesame, pumpkin, or sunflower, or golden flax seeds (linseeds) (optional)
• 2 tablespoons (25g) butter, softened (optional)
• 1 egg
• About 1 2/3 cups (375-400ml) buttermilk or soured milk

1. Preheat the oven to 425u0b0F (220u0b0C).
2. Sift together the flours, salt, and baking soda in a large bowl and mix in the seeds (if using). Add the butter (if using), and rub into the flour mixture with your fingertips until it resembles bread crumbs. Make a well in the center.
3. In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more of the buttermilk mixture, if necessary. The dough should be quite soft, but not too sticky.
4. Turn onto a floured work surface and gently bring the dough together into a round about 1 1/2 inches (4cm) thick. Cut a deep cross on top and place on a baking sheet.
5. Bake for 15 minutes. Turn down the heat to 400u0b0F (200u0b0C) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.

whole wheat, flour, salt, baking soda, mixed seeds, butter, egg, buttermilk

Taken from www.seriouseats.com/recipes/2013/03/rachel-allens-brown-soda-bread.html (may not work)