Put the flour, sieved bread soda, salt and porridge oats into a large mixing bowl and well them well.
Beat in the eggs with the oil and date syrup to the dry mixture.
Next mix in the buttermilk and get the mix to a “sloppy” consistency.
Add most of the mixed seeds leaving some to sprinkle on top.
Pour into a well greased loaf tin and smooth the top of the bread with a wet spoon.
Sprinkle the remaining seeds on top of the bread and bake in the oven for 1 hour.
After the hour has elapsed remove the bread from the tin and return to the oven to bake for a further 20 minutes.
Remove from the oven and allow the bread to cool down.
Enjoy with Irish butter and homemade jam.