Seeded Spelt Soda Bread

Packed full of pumpkin and sunflower seeds, this spelt soda bread made using an Ingenio saucepan is the perfect accompaniment to any winter warming soup.

Who would have thought you could create a delicious hearty bread in a saucepan, but thanks to Ingenio’s removable handle you can easily pop it in and out the oven without worrying about touching a burning hot handle. Ingenious!

• Ingenio 18cm saucepan
• Ingenio removable handle
• Jug
• Mixing bowl
• Serving plate

• 300g wholemeal Spelt flour
• A big pinch of salt
• 2 tsp bicarbonate of soda
• 284ml carton of buttermilk
• 50g pumpkin seeds
• 50g sunflower seeds
• Flour for dusting

Step 1. Preheat the oven to 230°C/Fan 210°C/Gas 8. Oil and lightly flour an 18cm Ingenio saucepan. Weigh the dry ingredients into the bowl and stir together.

Step 2. Add the buttermilk and, using a spatula, mix the ingredients together, checking there are no dry bits at the bottom. (Don’t worry if the dough seems quite wet, the bran in the wholemeal flour will carry on absorbing the buttermilk.)

Stp 3. The moment all the ingredients have mixed, bring the sticky dough together with your hand to shape into a ball and place directly into the floured saucepan.

Step 4. Pat down gently and place into the preheated oven. Bake for 20 minutes, then reduce the oven temperature to 210°C/190°C fan/Gas 6 and continue to bake for another 15 minutes until the soda bread has a golden crust.

Step 5. Using the Ingenio handle remove the pan from the oven. Turn the bread out onto a cooling rack and tap the bottom of the bread, it should sound hollow. This means it’s fully baked.

Allow to cool fully before slicing.