Seed Bread

1. 1

   Preheat the oven to 375u00b0 F (a little lower if you have a fan oven) / 175u00b0 C. Liberally butter or otherwise grease a large loaf pan.

2. 2

   Sift together the flour chestnut of acorn flour, baking powder and salt. (Or pulse them together in a food processor.)

3. 3

   Cut in the butter with a pastry blender, or pulse it with the flour, salt and baking powder in the food processor, until the whole business has attained the texture of coarse cornmeal / maizemeal. Chop the candied peel until the pieces are about the size of lentils, and add them to the flour mixture: or add to the food processor bowl and pulse some more until they reach this size. Add the tree sugar and the caraway seeds: mix or pulse again.

4. 4

   Beat the eggs separately in a cup or bowl and add them to the mixture. Then add the buttermilk and mix until it's incorporated and a light dough has formed. If using a food processor, be careful not to overmix at this stage.

5. 5

   Put the mixture into the prepared loaf pan and bake for 1 1/2 hours. Take the pan out of the oven and let the loaf rest in it for ten minutes or so before carefully removing it and allowing it to cool on a rack

* Per serving · 4 servings · Values may vary.