Very easy recipe to make, no yeast, gluten, just flour, etc. Tasty!
http://www.101cookbooks.com/archives/sixseed-soda-bread-recipe.html
I've been enjoying this combination of seeds, but feel free to experiment with other combinations if you prefer, based on what you have on hand, or what is available in your area. You can also make this with whole-wheat flour in place of the spelt flour.
Makes a single loaf.
2 1/2 tablespoons (35 ml) EACH: sunflower seeds, pumpkin seeds, sesame seeds,1. Preheat your oven to 400F (205C). Place a rack in the center of the oven. In a small bowl combine all the seeds and set aside.
poppy seeds, flax seeds
1 teaspoon (5 ml) fennel seeds
1 3/4 cup (300 g) spelt flour
2 cups (480 g) unbleached all-purpose flour
2 teaspoons (10 ml) baking soda
1 teaspoon (5 ml) fine grain sea salt
1 3/4 cup (300 ml) buttermilk
a bit of extra buttermilk/milk
2. Sift the flours, baking soda, and salt into a large mixing bowl.
3. Stir in all but 2 tablespoons (30 ml) of the seeds.
4. Make a well in the flour, pour in the buttermilk, and stir until the dough just comes together. If you need to add an extra splash of buttermilk because the dough is too dry, you can. As Hugh says, "Tip the dough out onto a lightly floured work surface and knead lightly for about a minute, just long enough to pull it together into a loose ball but no longer - you need to get it into the oven while the baking soda is still doing its stuff."
5. Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds of the way through the loaf with a serrated knife. 6. Brush with buttermilk and sprinkle with the remaining seeds, making sure plenty of seeds make it down into the cracks.
7. Bake for 35 - 40 minutes, or until the bread is golden crusted on top and bottom (you may want to move the oven rack up for the last 15 minute if you need more color on the top of the loaf).
8. Cool on a wire rack.
