No-weigh seed bread

Method

1. Heat the oven to 220°C and oil a 2lb loaf tin with a thin layer of sunflower oil.

2. I often put a strip of parchment onto the base of the tin, to be twice as confident that the loaf will come out of the tin with ease.

3. Stir the flours together and then stir in the bread soda until it is well combined. It is not very pleasant to get a lump of soda, so I do advise sieving it if possible. Stir in the seeds and salt.

4. Mix the buttermilk and egg together and then stir this into the flour mix. It should be quite sticky and moist. Scoop the mixture into the loaf tin and smooth it out. Sprinkle it with some extra oats and make a light incision in the centre.

5. Place your tin into the centre of the oven and then turn it down to 200°C.

6. Bake for 45 minutes. It should be risen and golden and if you test it with a skewer, it should come out clean.

7. Allow to cool in the tin for about 10 minutes and then you can transfer it to a wire rack or anything that will let some air to circulate around the loaf.