Herby Soda Bread

200g plain flour

50g spelt flour

1 tsp salt flakes

2 heaped tsp of baking powder

100g feta cheese, crumbled

2 sprigs rosemary, leaves finely chopped

2 sprigs thyme, leaves picked

200ml buttermilk

1 tsp fennel seeds

2 tbsp mixed seeds

Preheat the oven to 200°C.

In a bowl mix together the flours, salt, baking powder, feta cheese, herbs,

buttermilk and fennel seeds. Bring all of the ingredients together to form a dough about 20 - 25cm round.

Take a baking tray and line with greaseproof paper, place the dough onto the sheet, scatter over the mixed seeds.

Take a wooden spoon and flour the handle, press the handle into the bread across the centre almost all the way down. Repeat to form a cross.

Place in the oven and bake for 30 minutes until risen and golden. Remove and place onto a wire rack to cool.

Soda bread is best used on the day but will keep until the day after.