Dust your largest baking sheet or tray
with flour. Mix the flours, yeast, oats,
seeds, nuts, bicarbonate and 2 tsp salt
in a bowl, then rub in the butter with
your fingers until it almost disappears.
Pour in the buttermilk and 150-200ml
water and mix quickly with a wooden
spoon, then your hands, to form a dough.
Divide into 3 and knead a grated veg into
each to make a courgette dough, a carrot
dough and a beet dough. Form each into
6 rounds with floured hands. Arrange,
spaced apart, on the baking tray, cover
loosely with oiled cling film, and leave to
rise somewhere warm for 30 mins.
Heat oven to 200C/180C fan/gas 6.
Brush the tops with milk or egg, scatter
with extra seeds and bake for 30-35 mins
until the bases are pale golden and sound
hollow when tapped. Cover with a tea
towel and leave to cool a bit – this will
keep them soft.