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4 x 250 ml bran rich self raising flour
80 ml sunflower seeds (optional)
45 ml light brown sugar
7.5 ml baking powder
5 ml salt
3 ml bicarbonate of soda
500 ml LANCEWOOD® Buttermilk
60 ml canola oil
Extra sunflower seeds, sesame seeds and linseeds to sprinkle on top (optional)
Preheat the oven to 180°C. Grease a 25 cm in length x 13 cm width x 5.6 cm depth loaf pan with butter or non-stick spray. Mix the self raising flour, sunflower seeds, brown sugar, baking powder, salt and bicarbonate of soda together until well combined.
Beat the buttermilk and oil together. Add to the dry ingredients and mix until well combined. Spoon into the prepared pan. Use your finger or the handle of a wooden spoon and make an indent length-ways down the centre of the loaf to prevent it from cracking. Sprinkle optional seeds on top. Bake for 50 minutes to an hour or until a skewer inserted comes out clean. Turn out onto a wire rack and leave to cool.
Serve warm with butter, LANCEWOOD® Gouda and preserves.
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