- 250g plain white flour, plus extra for dusting
- 250g white bread flour
- 500g seed and grain bread flour
- 7g sachet fast-action dried yeast
- 100g porridge oat
- 100g mixed seed, plus extra for sprinkling
- 50g walnut, finely chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 2 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 50g cold butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 x 284ml pots buttermilk
- 100g grated courgette
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 100g grated carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 100g grated raw beetroot - wear gloves!
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- little milk or beaten egg, to glaze
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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.