Seeded Breakfast Bread with Avocado Ricotta Spread and Smoked Salmon

Seeded Breakfast Bread

• 250 g wholemeal flour
• 230 g spelt flour
• 70 g sunflower seeds, plus 2 tsp for sprinkling
• 35 g black sesame seeds, plus 1 tsp for sprinkling
• 1 Tbsp caraway seeds, plus 1 tsp for sprinkling (optional)
• 1 Tbsp linseeds, plus 1 tsp for sprinkling
• 2 tsp fine sea salt
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 170 g whole milk
• 180 g buttermilk
• 30 g runny honey
• 20 g extra virgin olive oil, plus extra for greasing

Avocado Ricotta Spread

• 125 g ricotta cheese
• 3 ripe avocados, quartered
• 2 Tbsp lemon juice
• 2 pinches fine sea salt, or to taste
• 2 pinches ground black pepper, or to taste, plus extra for sprinkling

Assembly

• 100 g smoked salmon, sliced
• 1 lemon, cut in wedges