Method

• 1.
  Preheat oven to 180ºC/160°C fan-forced
• 2.
  Scatter half the pepitas and sunflower seeds on a baking tray. Toast in the oven for 8-10 minutes until lightly golden brown. Remove and allow to cool.
• 3.
  Sift plain flour into a large mixing bowl, then sift in the wholemeal flour, wheat germ, bicarbonate of soda and 1 tsp fine salt. Stir together thoroughly to combine, then add the toasted pepitas and sunflower seeds. Make a well in the centre of the mixture, then pour in the buttermilk and mix until a sticky dough forms.
• 4.
  Transfer to a lightly floured surface. Gently knead the dough with floured hands before forming into one or two rounds (depending on whether you want 1 large or 2 smaller loaves).
• 5.
  Using a sharp knife, cut a cross 1cm deep across the top of the loaf/loaves. Brush the top of the dough with a little water, then scatter the poppy and sesame seeds and the remaining pepitas and sunflower seeds on top. Bake in the oven for 40-45 minutes, until the bottom of the loaf sounds hollow when tapped.