1. Preheat your oven to 200C/180C fan/gas 6. If you’re using a cast iron dish, then put this in the oven to warm while you make the dough.
2. In a large mixing bowl stir together the flour, seeds, nuts (or seed mix if using), bicarbonate of soda, and salt.
3. Mix together your milk and lemon juice in a measuring jug. The milk may look like it’s curdling slightly – but don’t worry, that’s exactly what it’s supposed to do. Gradually pour the milk mixture into the flour while stirring with your butter knife.
4. Mix with a knife until everything comes together into a sticky dough. If your dough is very wet and is clinging to the side of the bowl rather than coming together, add a little extra flour and mix again.
5. Lightly flour a clean work surface and turn the dough out onto it. Flour your hands to stop the dough from sticking to you, and lightly shape the dough into a ball.
6. If you’re using a baking sheet. Lightly flour it and place dough in the centre of it. If using a cast iron dish, take it out of the oven, add a splash of oil, and place the dough in the dish. Sprinkle dough with seeds and/or nuts as desired, lightly pressing them into the dough to make them stick.
7. If you’re using a baking tray, place in the oven on a middle shelf and bake for 35 to 40 minutes until firm and golden. If using a cast iron dish, cover with a lid and place in the oven on a middle shelf and bake for 30 minutes. After this, take the lid off and continue baking for a further 10 to 15 minutes, or until firm and golden.
8. Cool on a wire rack. Once cooled you can either wrap in foil or a clean tea towel to store. You can also freeze your soda bread for up to a month.