Annie Bell's Easy Seeded Spelt Soda Bread

A splendid rustic loaf that benefits from slapdash mixing.

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   1. Preheat the oven to 190C/170C fan/375F/gas 5. Combine the flours, seeds, salt and bicarbonate of soda in a large bowl. Whisk the egg and buttermilk together in another bowl, tip on to the dry ingredients and mix with a wooden spoon until blended, then bring the dough together using your hands. It will be sticky at this point, so throw another handful of wholegrain flour over and knead it on a lightly floured worktop to smooth out any large cracks (as with American muffins, the art here lies in fairly slapdash mixing).
   2. Form the dough into a ball, place this on a baking sheet lightly dusted with wholegrain flour, then mark a cross on the top, cutting about 1cm down.
   3. Scatter over a few more seeds and bake for 40-50 minutes until risen and golden and the base sounds hollow when tapped. Leave it to cool on a wire rack.