Ingredients:

  • 175 g (6.2 oz) plain white flour, plus extra for dusting
  • 175 g (6.2 oz) rye flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 25 g (0.9 oz) pumpkin seeds, plus extra for decoration
  • 285 ml (1 1/4 cups) buttermilk

Instructions:

  1. Preheat your oven to 220°C (425°F, Gas Mark 7). Lightly dust a baking tray with plain flour.
  2. In a large bowl, thoroughly mix together the plain flour, rye flour, salt, and baking soda.
  3. Pour the buttermilk into the dry ingredients and stir to combine.
  4. Continue stirring until the mixture comes together as a soft, slightly sticky dough. Gently bring the dough together into a ball.
  5. Place the dough ball on the prepared baking tray. Using a sharp knife, cut a deep cross into the centre of the loaf, going almost to the bottom.
  6. Sprinkle the top of the loaf with extra pumpkin seeds. Bake in the preheated oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
  7. Let the bread cool slightly on a wire rack before slicing and serving.