For the Bread
- 340g wholemeal flour
- 200g plain all-purpose flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 350ml milk
- 265g natural or greek yogurt
- 130g Kerrygold Dubliner Cheese, grated
For the tTopping
- 1/2 tsp pumpkin seeds
- 1/2 tsp sesame seeds
- 1/2 tsp poppy seeds
- 1/2 tsp linseeds
- 1/2 tsp sunflower seeds
- 1/2 tsp cumin seeds
- 1/2 tsp chia seeds
- 1/2 tsp mustard seeds
2. Sift the white flour, bicarbonate of soda and salt into a mixing bowl.
3. Stir in the wholemeal flour, followed by the grated cheese and, with clean hands, mix until combined. Make a well in the centre of the bowl.
4. In a separate bowl, whisk together the yoghurt and milk and slowly pour into the well of dried ingredients. Use your free hand to mix the flour into the yoghurt and milk, try and spread your fingers far apart so it resembles a trough. Make sure that there are no dry patches and that the dough is completely wet.
5. Pat your hands with flour and shape the dough into one round piece. Place on a floured baking tray. Flour a large knife and cut vertical cross and then diagonal cross, which should create eight wedges (like cake slices). Make sure you cut only two-thirds of the way through the dough. Using a pastry brush, brush the whole loaf with some of the milk and yoghurt mixtures, this will give a lovely golden colour to the bread once baked.
6. Sprinkle the seeds on each of the wedges. It should start to look like a flower.
7. Bake for 25 minutes, then reduce the heat to 180°C for a further 25 minutes. To test whether the loaf is baked, tap with your knuckles; it should sound hollow.
8. Once cooked, leave to cool on a cooling rack.
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