On a recent trip to Ireland, I fell in love with a simple breakfast staple found almost everywhere we went; soda bread. The soda bread I found in Ireland was different to any kind of soda bread I had seen or tasted in the states- the Irish version was dense, incredibly seeded and thinly sliced, toasted with butter and jam. It has been my mission ever since to replicate that dense, rich savory bread.
3 Tablespoons of each seed: chia seed, sesame seed, pumpkin seed, sunflower seed, flax seed (no need to use them all or even the same ones! alter the recipe to suite your taste)
2 cups wholemeal flour
2 cups spelt flour (can use wholemeal if you dont have spelt)
3 teaspoons baking soda
2 cups buttermilk
1) Combine all dry ingredients together
2) Mix in the buttermilk, mix dough until just combine
3) Using your hands, round the dough into a ball and then press the top of it down lightly (the bread will not change much at all in size so shape it according to how you want the final product to look)
4) Cook for 40 minutes in a 350 deg F oven or until it is golden brown on top.
5) Let cool (if you can resist!) slice it thinly and enjoy with butter and jam!