Ingredients
225g plain white flour
225g wholemeal flour
1 tsp salt
1 tsp bicarbonate of soda
3 tbsp The Farmhouse Summer Honey
300ml buttermilk
1 egg
100g dried apricots, chopped
50g flaked almonds
50g mixed seeds (sunflower, pumpkin, sesame)
A handful of oats, for topping
Preparation
1. Preheat the oven to 200°C. Line a baking tray with parchment.
2. In a large bowl, mix the white flour, wholemeal flour, salt and bicarbonate of soda.
3. Stir through the chopped apricots, flaked almonds and mixed seeds.
4. In a jug, whisk together the buttermilk, egg and honey.
5. Pour the liquid into the dry ingredients and gently bring together into a soft dough. Do not overmix.
6. Shape into a round loaf and place on the prepared tray.
7. Lightly brush the top with a little buttermilk and sprinkle with oats.
8. Score a deep cross on top.
9. Bake for 35–40 minutes, until golden and the loaf sounds hollow when tapped underneath.
10. Cool slightly on a wire rack before slicing.
Chef’s notes
• The combination of flaked almonds and mixed seeds gives great texture and balance.
• Honey keeps the loaf moist and gently sweet without overpowering.
• Best enjoyed fresh, sliced and toasted with butter or extra honey.
• Keeps well for 24–48 hours or freeze sliced.