Ingredients:

  • 160g/60z self-raising wholemeal flour
  • 160g/60z plain flour
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 150 ml /1/4 pint semi-skimmed milk stirred together with 150 ml / 1/4 pint plain natural yogurt
  • 2-3 tablespoons mixed seeds, e.g. pumpkin, sesame, poppy, etc.
  • 4 tablespoons rolled oats
  • Extra plain flour as needed

Equipment:

  • 1 large mixing bowl
  • 1 baking sheet
  • 1 sharp knife
  • 1 measuring jug
  • 1 large fork for mixing

Method:

  1. Preheat the oven to 200C / 400F / Gas 6
  2. Add the flours, salt and bicarbonate of soda into a large mixing bowl and stir. Stir in the oats.
  3. Make a well in the centre of the mixture and pour in the milk mixed with yogurt, mixing quickly with a large fork to form a soft dough. (You may need to add a little milk if the dough seems too stiff, or sprinkle with a little flour if too sticky; it should not be too wet or sticky.)
  4. Tun onto a lightly floured work surface and knead for about 30 seconds.
  5. Shape into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
  6. Cut a small cross on the top with the sharp knife to allow the bread to rise more easily.
  7. Bake for approximately 30 minutes or until the loaf sounds hollow sounds hollow when tapped.
  8. Allow the bread to cool on a wire rack.