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250g strong wholemeal bread flour, plus extra for dusting
200g Sharpham Park Stoneground Organic Wholgrain Spelt Flour
1 tsp salt
1 tsp bicarbonate of soda
2 tbsp sunflower seeds to sprinkle (approx. 1–2 tbsp)
Preheat oven 200°C, gas mark 6. Place the flours in a large bowl, and add the salt and bicarbonate of soda. Make a well in the centre, pour in the buttermilk then using a flat sided knife, gently draw in the flour until combined. Bring the dough together with your hands and knead briefly on a lightly floured surface until smooth.
Shape the dough into a ball, flatten slightly and using a knife, cut the top into wedges. Dust a baking sheet with wholemeal flour, place the loaf on top and scatter with the sunflower seeds.
Bake the soda bread in the oven for 40 minutes until the loaf is risen and golden and sounds hollow when tapped. Allow to cool before serving with avocado and sliced tomato.
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