Cooking Instructions
1.
Melt the
butter (4 tsp)
in a small pan over a low heat. Stir in the
onion (1)
, season with salt and freshly ground black pepper and cook with the lid on for 10 minutes. Add the
mixed seeds (70 g)
and cook with the lid off for a further 5 minutes, stirring occasionally. Set aside to cool.
2.
Meanwhile, combine the
lemon juice (1 tbsp)
and
milk (260 ml)
, and set aside for 5 minutes or so to make a mixture resembling buttermilk (it will curdle a bit, which is normal).
3.
Preheat the oven to 200°C/180°C fan/gas mark 6 and line a baking sheet with parchment.
4.
Mix the
plain flour (170 g)
and
wholemeal flour (170 g)
, the
bicarbonate of soda (2 tbsp)
and 1 tsp salt in a bowl. Stir in the onions, then the lemony milk. Mix with a wooden spoon, then work everything together lightly with your hands until you have a loose, wet dough. With floured hands, shape the dough into a round.
5.
Transfer to the baking sheet and dust with wholemeal flour. Use a sharp knife to mark a cross on the top of the loaf. Bake for around 45-50 minutes, or until the loaf sounds hollow when tapped on the base. Transfer to a wire rack, cover with a clean tea towel and leave to cool.
6.
To serve, slice and
butter (to taste)
the bread, then top with the
smoked salmon (200 g)
, the quartered
sweet chilli beetroot (1 pack)
and a scattering of
dill fronds (15 g)
. Squeeze over some
lemon juice (1)
and season with freshly ground black pepper.