Seeded Rye And Soda Bread

• 2 7/16 cups rye flour white
• 2 cups plain flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon sea salt
• 1 1/2 cups buttermilk
• 1/2 cup seeds mixed

1. Preheat the oven to 250C.
2. Sift the dry ingredients over a large bowl and make a well in the center.
3. Pour 3/4 of the buttermilk into the well and mix rapidly by hand.
4. Add the rest of the buttermilk, a little at a time, and mix until the flour is completely blended. Avoid over-kneading as the bread will turn out heavy and stodgy.
5. Form the dough into a round shape of 3.5 centimeters thick.
6. Place on a floured baking tray and make 2 cuts in the shape of a cross on the top.
7. Bake for 5 minutes on high. Then reduce the temperature to 200C and bake for 20 minutes, or until a knock to the base sounds hollow.
8. Leave to cool on a cooling rack and eat the same day.

flour, bicarbonate of soda, salt, buttermilk, mixed

Taken from www.yummly.com/recipe/Seeded-Rye-and-Soda-Bread-561471 (may not work)