Instructions: Heat the oven to gas mark 5/375F/190C.

Sift the flour salt and bicarbonate of soda together into a large bowl then add the polenta all the seeds the oatmeal and caster sugar and give everything a good mixing. Whisk the egg and buttermilk together add this to the bowl and gradually stir with a wooden spoon until the mixture forms a soft and slack dough.

Transfer the dough to the prepared loaf tin scatter the reserved poppy seeds over and bake the loaf on the middle shelf of the oven for 50 to 60 minutes.

The loaf is cooked when after youve turned it out it sounds hollow when you tap the underneath with your knuckles.

Return it to the oven upsidedown without its tin for 5 minutes to give it a final `crunch then cool it on a wire rack.

This is another very quick and easy loaf but with lots of varying textures. And dont worry if the sunflower seeds turn green during baking it actually looks very attractive.

Makes 1 small loaf

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