Rustic sweet loaf

Makes 1 loaf

1 tbsp vanilla bean paste

600g self-raising flour, plus extra for dusting

2 tbsp caster sugar

350ml buttermilk

1 tsp poppy seeds

sea salt

butter, to serve

Preheat the oven to 180°C/160°C fan/ gas mark 4 and dust a large baking tray with flour. Sift the 600g of flour into a large mixing bowl, then add the vanilla paste, sugar and buttermilk. Add a pinch of salt, then stir until a thick dough.

On a floured surface, knead the dough briefly to bring together, then shape into an oval loaf by hand. Transfer the loaf to the prepared tray, make a slice down the middle, approximately 2cm deep, with a sharp knife and sprinkle with the poppy seeds. Bake for 30-35 mins until firm to tap. Allow to cool before slicing and serving, spread with butter.