Pre heat the oven to 180C/350F, and grease or line a 23 x13 x 8cm (9 x 5 x 3 inch) loaf pan with baking paper.

Add all the dry ingredients to a large bowl and mix to combine.

Measure the yoghurt in a jug and add the oil. Stir to combine.

Add the wet ingredients to the dry ingredients and mix until it forms a thick dough, and no dry flour is visible. If necessary, add a tablespoon or two of additional yoghurt or milk.

Decant the dough into the prepared loaf tina and lightly press to spread it evenly.

Sprinkle with a few extra seeds.

Bake for 60 – 65 minutes until golden brown.
You will know its baked when a sharp knife inserted into the middle of the load comes out clean. Allow to baked bread to cool completely in the tin. It will carry over baking.