• 50g plain flour
• 350g wholemeal flour
• 300ml sour milk/ buttermilk/ alternative milk
• 1/2 tsp salt
• 1/2 tsp bread soda
• 2 tbsp apple cider vinegar (optional)
• 1 tbsp spirulina
• 60g seeds (poppy, sesame, chai, hemp, flax)

Instructions

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Grease a flat baking tray or loaf tin.
3. Sieve the flour, salt, spirulina and bread soda in a bowl, add seeds then mix in the flour thoroughly.
4. Make a well in the centre of the flour, pour in the milk and vinegar and mix from the centre out to make a soft dough.
5. Turn out on to a floured board and knead until smooth underneath. Turn the smooth side up and flatten to a round 5cm thick.
6. Place the dough on a baking tray and cut a cross n the top. Bake for 40 minutes or until the bread gives a hollow sound when the base it tipped. Cool on wire rack.
7. Note: one table spoon of ban, wheat germ or oatmeal may be added to the dry ingredients for extra roughage. The apple cider vinegar activates the bicarbonate soda and gives the bread an extra lift.