- 2 cups all-purpose flour
- 2-2½ cups spelt or whole-wheat flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1¾-2¼ cups buttermilk, plus a little for brushing
- 2 tbsp unsalted butter, melted
- 2 tbsp runny honey
- ¼ cup pumpkin seeds
- Preheat your oven to 425F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, whole-wheat or spelt flour, salt, baking soda and baking powder. Make a well in the centre of the dry ingredients and pour in 1¾ cups of the buttermilk followed by the melted butter and honey. Using a wooden spoon, stir until all of the liquid has been evenly mixed in. If needed, feel free to add some of the remaining buttermilk to make the dough come together.
- Once the dough is too stiff to stir with the spoon, lightly flour a work surface and turn the dough out onto it. Gently knead the dough to form it into a rough loaf but be careful not to overwork it.
- Transfer the dough to the parchment lined baking sheet and, using a large knife, score an ‘X’ across the top making sure to cut about halfway down. Use a pastry brush to paint a thin layer of buttermilk all over the top of the loaf and scatter the top with pumpkin seeds.
- Bake the bread in your preheated oven for 25 minutes then reduce the heat on your oven to 350F and continue to bake for an additional 20–25 minutes or until the loaf sounds hollow when you rap on the top with your knuckles.
- Transfer your loaf to a wire rack and allow it to cook.