Potato, Herb and Sunflower Seed Soda Bread (v)

300 grams floury potatoes, peeled, roughly chopped

1⅓ cups plain flour 1⅓ cups whole wheat flour

¼ cup sunflower seeds, plus extra to garnish

1 teaspoon baking soda 1 teaspoon sea salt 1 tablespoon finely chopped rosemary plus extra sprigs, to garnish

2 tablespoons butter, diced

450ml buttermilk (see Cook’s note)

2 teaspoons honey

Preheat the oven to 180°C fan bake.

Cook the potatoes in boiling salted water until tender. Drain well, tip back into the saucepan and mash over a low heat to remove excess moisture. Set aside to cool.

Combine all the dry ingredients in a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine crumbs. Add the potatoes and mix through with your fingertips, breaking up any lumps.

Tip on to a large, lightly floured piece of baking paper and knead briefly to bring all the loose bits together. Don’t overwork the dough or the loaf will be heavy. Shape into a round loaf.

Slide a flat baking tray under the baking paper and score the top of the loaf with a sharp knife, making 3cm-deep cuts. Scatter over the extra sunflower seeds and rosemary sprigs then dust with a light sprinkling of flour.

Bake for 40–45 minutes, or until the loaf is a good golden brown colour and the bottom sounds hollow when tapped.