Ras el hanout seeded soda bread
200g plain flour, plus extra for dusting
300g wholemeal flour
3 tbsp ras el hanout, plus extra for sprinkling
4 tbsp finely chopped fresh flat-leaf parsley
2 tsp freshly ground black pepper
3 tsp bicarbonate of soda
2 tbsp sunflower seeds
4 tbsp pumpkin seeds
3 tbsp golden flaxseeds
1½ tsp fine sea salt
1 tbsp caster sugar
60g cold butter, cubed, plus extra to serve
1. Preheat the oven to 190°C, fan 170°C, gas 5. Line a large baking tray with baking parchment.
2. In a large bowl, combine the flours, ras el hanout, parsley, black pepper, bicarbonate of soda, sunflower, pumpkin and flaxseeds, salt and caster sugar.
3. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
4. Make a well in the centre of the bowl and pour in the buttermilk. Mix it into the dry ingredients until no lumps remain, then turn out onto the baking tray.
5. Lightly dust your hands with flour and shape the dough mixture into a dome. Dust the handle of a wooden spoon with flour and press a cross into the top of the soda bread.
6. Sprinkle the top with extra ras el hanout and bake for 35-40 mins until golden, risen and hollow sounding when tapped on the base. Leave to cool for 20 mins before serving.
Tip Although nicest fresh out the oven, this soda bread will keep for up to 5 days in a cloth bag.