Fool proof food
Makes 1 loaf or 3 small loaves
400g (14 oz) stone ground wholemeal flour 55g (3oz) white flour, preferably unbleached 1 level tsp bread soda, sieved 1 tsp salt 25g (1oz) pumpkin seeds 1 tsp honey 1 egg, preferably free range 1 tbsp arachide or sunflower oil, unscented 425ml (15fl oz) buttermilk or sourmilk approx. (put all the milk in) extra pumpkin seeds to scatter on top
Loaf tin - 9 inches (23cm) x 5 inches (12.5cm) x 2 inches (5cm)
Preheat oven to 200C / 400F / regulo 6.
Put all the dry ingredients including the sieved bread soda into a large bowl, mix well. Whisk the egg, add the oil and honey most of the buttermilk. Make a well in the centre of the dry ingredients and pour in all the liquid, mix well and add more buttermilk if necessary. The mixture should be soft and slightly sloppy, pour into an oiled tin or tins.
Scatter some pumpkins seeds on top. Bake for 60 minutes approx, or until the bread is nice and crusty and sounds hollow when tapped. Cool on a wire rack.
