Put the flours, seeds and bicarbonate of soda into a large bowl and mix well.
Stir together the treacle, cream cheese and water until smooth.
Pour into the middle if the dry ingredients and stir gently together to make a smooth and soft dough. This will be quite sticky.
Tip onto a lightly floured surface and form into a round about 20 cm.
Try to keep handling to a minimum. It is not a yeast dough so needs a much lighter hand.
Lift onto a parchment-lined baking sheet and bake for 30-35 minutes until golden and sounds hollow when tapped underneath.
Notes
Variations: For a great savoury version to go with soup, add some fennel or cumin seeds and some chopped fresh coriander. To reheat, wrap in foil and pop into a hot oven for a few minutes.