Sift both flours, bicarbonate of soda and sea salt into a large mixing bowl, and add any remaining wholemeal from the sieve back into the bowl. Stir in the seeds and combine. Add the buttermilk and maple syrup and mix until it forms a dough.
To cook in an oven:
Heat the oven to 220C/425F and grease a baking sheet with oil.
Pat the dough into a round and place onto the greased baking sheet.
Cut a deep cross across the top with a knife and sprinkle a little flour onto the top as well as the remaining seeds.
Bake for 30 minutes or until the top is golden and taping the bottom of the soda bread makes a hollow sound. Allow to cool on a wire rack.
To make in a Redmond Multicooker
Lightly grease the bowl of the multicooker with a cooking oil. Pat the dough into a round and cut a deep cross across the top with a knife, then sprinkle a little flour onto the top as well as the remaining seeds. Close the lid and select CAKE for 30 minutes. Remove from the multicooker and let sit on a wire rack for 15 minutes before serving.
For the sauteed herb greens
While the bread is cooling, heat a frying pan over a medium heat (or set the multicooker to FRY). Add the onion and cook for a few minutes, stirring often, until soft. Add the garlic and cook for a further minute, then add the spinach, kale and herbs and continue to cook until wilted and soft. Serve heaped onto slices of cooled buttered soda bread and season with salt and pepper.