Preheat your oven to 200 degrees Celsius.

Mix together flour, cream of tartar, seeds and salt to distribute evenly. Add milk and mix for a few minutes to get an even mixture. It should be wet and sticky, do not add more flour.

Transfer the dough into a loaf tin or place on a baking sheet lined with parchment paper. You won’t be able to shape it too much because of its wet consistency. Sprinkle over some seeds.

Bake for about 50 minutes (depending on your oven). Bread is baked when tooth pick inserted in the middle comes out clean, has crispy crust and when you tap it on the back, it should sound hallow.

Remove from the oven and let it cool completely. If you want a softer crust wrap the loaf in a kitchen towel.