Sweet Raisin n' Seed Bread

1 cup raisins

2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt

1 cup buttermilk
1/4 cup agave syrup

5 tablespoons toasted mixed seeds, divided

Serves 8-10
Preheat oven to 180C. Line baking sheet with parchment paper.

In a small bowl, pour boiling water over the raisins and let sit for 10 minutes, until raisins have plumped up. In a big bowl, combine flour, salt and baking soda. Mix well. Stir in 4 tablespoons of toasted mixed seeds. In another bowl, combine agave syrup and buttermilk.

Combine wet ingredients with dry ingredients. Knead the dough a few times.

Drain the raisins, then fold them into to the dough. Knead in until evenly spread. Form the dough into a round log, cutting a deep cross into the middle. Sprinkle the remaining seeds over the log. Bake for 30-35 minutes. Let cool on wire rack. Serve as fresh as possible.